Ratatouille Walnut Tart

Ratatouille Walnut Tart

  • Prep Time: 20 mins
  • Total Time: 55 mins
  • Serves: 8,Yield: 1tart
  • About This Recipe

    “This is an awsome tart!!! Great hot, warm or cold.”


  • 2teaspoonsolive oil
  • 3/4 lbeggplant, cut into 1/2 inch cubes
  • 3clovesgarlic, minced
  • 1 shallots or 1leek, sliced thin
  • 1teaspoondried thyme( I prefer taragon)
  • 2 1/2 teaspoonstomato paste
  • 1cupchopped walnuts
  • 10sheetsphyllo dough, thawed
  • olive oil orolive oil flavored cooking spray
  • 1/2 cupgrated parmesan cheese, , divided
  • 1/2 cupcrumbled feta
  • 5mediumplum tomatoes, cut into 1/4 inch slices
  • Directions

  • Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
  • Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
  • Stir in tomato paste and cook for 3 minutes more.
  • Remove from heat, stir in nuts.
  • Coat a 9 inch tart pan with olive oil or spray.
  • Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
  • You also want to layer the phyllo in a circle so you have an even jagged edge.
  • Spoon in eggplant mixture.
  • Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
  • Fold the jagged edge over top so you have a nice edge.
  • Bake at 350F for 35 minutes.
  • Reviews

  • “I had this as part of my Christmas dinner this year and it was most tasty. Will certainly be having this again – many thanks Diane!”

  • “This was delicious!!!!I plan on adding more herbs next time, and a little more tomato, and probably a little green bell pepper to make it truly “ratatouille,” but it was fantastic as is.Thanks for posting!”

  • “DiB’s, I made this quite awhile ago but froze it before baking. I finally baked it last night, and WOW, what a treat! Such a comforting mix of flavors and prety healthy to boot! I pretty much followed the instructions exactly, except to fudge on a few quantities here and there–I can’t help but add a bit here and there as I’m cooking. I put it in a 375 degree oven for about 60-70 minutes from frozen. Thank you for recommending and posting this–I will make this for myself often!! “

  • “This is a wonderful recipe, my family loved it. The presentation is beautiful. I modified the recipe somewhat, but it turned out well anyhow. I omitted the walnuts since my kids don’t really care for them. I didn’t have any feta on hand so I added a little extra parmesan cheese. I also added some extra garlic, tomato paste and a touch of cayenne and substituted fresh basil and oregano for the thyme. Thank you for posting this delicious recipe, I’ll be making it again soon.”

  • “The presentation of this recipe is awesome!I added both tarragon and thyme, but as per other reviews will add more herbs next time.I have never cooked with eggplant before and it was neat to try something so different. Thank you for the recipe!”

  • “We made this for a house party at a friends house. It was amazing. Even my Bf’s carnivous friends thought it was good. I went at it a little differently. I sweated and Roasted the eggplant. Added in some roasted zucchini and carrots. All of which I thinkly sliced. Used butter and 1/2 tsp each: Sage, Rosemary, Marjoram, Thyme and Basil inbetween the phyllo dough. With Asiago cheese, since I was out of Parmesan. That and Asiago is my fav. I layered the veggies into the tart. Then sauteed the leeks with garlic in a little olive oil, added in some more herbs and added the tomatoe paste, thinned a little with some chicken stock and smear it over the veggies. I think Goat cheese would also be really fantastic on this tart. If you think that the Feta is a little too much. I will be keeping this recipefor years to come. Thank you for posting DiB’s :)”