Recipe by Rivky Friedman

Dairy Ratatouille Tart

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Dairy Dairy
Easy Easy
6-8 Servings

When a dish checks off all the necessary boxes, you know it’s bound to be a winner. Well, this side dish checks all the boxes. It’s tasty, it’s pretty, it’s easy to assemble, it’s dairy, it’s something different… It’s a keeper? Check!


Ratatouille Tart

  • 1 cup cherry tomatoes, halved

  • 3 teaspoons Tuscanini Olive Oil, divided

  • 1 teaspoon salt, divided

  • 1 sheet Gefen Puff Pastry dough

  • 1 small eggplant, thinly sliced in half moons

  • 1 red bell pepper, sliced

  • 1 orange bell pepper, sliced

  • 1 medium zucchini, sliced

  • 1/2 teaspoon black pepper

  • 2 to 3 tablespoons Ta’amti Feta Cheese, crumbled



Preheat oven to 400 degrees Fahrenheit.


Place cherry tomatoes on a baking sheet. Toss with one teaspoon olive oil and 1/2 teaspoon salt. Roast for about 15 minutes, until tomatoes are shriveled and slightly charred.


While tomatoes are roasting, prepare the tart. Line a cookie sheet with Gefen Parchment Paper and roll out puff pastry to a large square on the cookie sheet.


Arrange eggplant, peppers, and zucchini in rows over the puff pastry dough, leaving a one-inch border. Scatter roasted tomatoes over vegetables and drizzle with remaining two teaspoons olive oil, remaining 1/2 teaspoon salt, and pepper.


Bake for 20 to 25 minutes, until crust is puffed and golden brown. Remove from oven and sprinkle with feta cheese. Cut into squares or serve whole.


Photo by Chay Berger. Tablescape by Rivky Friedman and Miriam Solomon.

Dairy Ratatouille Tart

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