This delicious, savory tart is a good way to use up leftover ratatouille.

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Recipe Summary

prep:
35 mins
cook:
50 mins
total:
1 hr 25 mins
Servings:
6
Yield:
1 - 9 inch tarte
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set aside.

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  • Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the zucchini, tomatoes, and herbes de Provence, and cook 3 minutes more; season the mixture with salt and pepper to taste. Turn the heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.

  • Spread the vegetable mixture into the pie shell over the shredded cheese, and flatten the top. Whisk together the eggs and milk, and pour over the vegetable mixture.

  • Bake in the preheated oven until the custard has set, about 20 minutes.

Nutrition Facts

270 calories; protein 8.7g; carbohydrates 23.8g; fat 16.3g; cholesterol 71.1mg; sodium 212.8mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 4 stars
05/23/2008
I made this with (thawed) phyllo pastry and it was amazing!! I also added some chilies for a kick. Great recipe! Read More
(10)

Most helpful critical review

Rating: 3 stars
07/23/2008
I tried this the other night for dinner and added some cubed eggplant in place of half the tomatoes. I'm glad I did because this dish had way too much liquid. Maybe some of it should have been strained off before adding to the pie dish. Also we could hardly taste the swiss cheese. I was expecting something much more savory but it's a good way to use up summer veggies. I'll need to tweak the recipe more to find a more satisfying flavor. Read More
(5)
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/22/2008
I made this with (thawed) phyllo pastry and it was amazing!! I also added some chilies for a kick. Great recipe! Read More
(10)
Rating: 3 stars
07/23/2008
I tried this the other night for dinner and added some cubed eggplant in place of half the tomatoes. I'm glad I did because this dish had way too much liquid. Maybe some of it should have been strained off before adding to the pie dish. Also we could hardly taste the swiss cheese. I was expecting something much more savory but it's a good way to use up summer veggies. I'll need to tweak the recipe more to find a more satisfying flavor. Read More
(5)
Rating: 5 stars
02/12/2009
I made this to bring to work today for breakfast. With one thing and another it wasn't eaten for breakfast so we did lunch. Not everyone tried it but my coworkers who did loved it. One kept telling me it tasted like pizza! I'm not sure about it but the tomatoes did give it a saucy flavor to some extent. I didn't have zucchini but I did have some shredded carrots and red peppers so I put those in instead. I chopped the red peppers pretty finely and I drained the tomatoes as much as I could. I thought I had a lid for the skillet I was using but I couldn't find it so I ended up cooking it without a lid on. It cooked faster and carmelized the veggies a bit--a happy accident! I forgot to put the cheese in the crust and so just put it on top of the tarte about 10 min before taking it out of the oven. My eggs had not set in the designated cooking time and I ended up baking the tarte for 40 min. All tweaking aside baked up lovely. I used the Miracle Baking Powder Crust on AR and prebaked it for 10 min. Thanks for the recipe! Read More
(3)
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Rating: 4 stars
07/24/2008
Excellent dish. The only suggestions I thought perhaps to make was to cut the vegetables such as the zucchini into smaller pieces to better mix the individual flavors throughout the dish. Otherwise it was rich and remarkable without being too heavy. Bravo. Read More
(3)
Rating: 2 stars
08/09/2011
We didn't really like this recipe - my egg topping wasn't done after 20 min and even after 10 more.... maybe it would have been ok w/o the egg but I'm not going try to find out. Read More
(2)