Ratatouille tart

I am bundled to the brim. Someone turn the sun back on please. Wool socks and long cashmere sweaters are nice, but I’d rather not be wearing...

This rustic ratatouille and burrata tart uses Picard’s conveniently pre-rolled all-butter shortcrust pastry and a bag of their flavour-packed precooked ratatouille. It’s simple to assemble and full of summer flavour, regardless of which season you bake it in. Picard’s vegetables are picked and frozen at the height of their seasonality and ripeness, meaning you can enjoy the best summer vegetables at any time of year. The creamy burrata complements the tomatoey tang of the ratatouille…

I don't just bake sweet things you know. Saturday night is pizza night in my house and I've made the pizza dough so often that I know the ...

When I first married my husband and still living in Switzerland, we visited his grandparents and aunts a few times a month. During the summer months they would grow their entire year's worth of

A visually stunning and delicious tart featuring colorful marinated vegetables.

I N G R E D I E N T S Pastry (I used a store-bought pie crust, but this is my favorite from-scratch recipe) 2 3/4 cups of all purpose flour 3/4 cups of cold, cubed butter 1 egg 1/3 cup of cold wate…

Food & Wine's ratatouille tart, filled with Provençal-style sautéed vegetables, makes an excellent centerpiece for a vegetarian lunch or dinner

Spelt flour gives the pastry a nutty flavour which works so well with the pesto. Serve this stunning tart warm or cold and prepare for jaws to drop

Food & Wine's ratatouille tart, filled with Provençal-style sautéed vegetables, makes an excellent centerpiece for a vegetarian lunch or dinner

The classic dish from France in a new way – a delicious and easy-to-prepare Ratatouille Tart with zucchini, eggplants, and tomatoes. So good!