Provençal Ratatouille Tart with Fresh Goat Cheese

A light summer dish for Pinot Noir Day—this time, a rosé

A Provençal ratatouille tart is just the thing for balmy summer evenings: crispy puff pastry, vegetables layered like roof tiles, and creamy fresh goat cheese, paired with a New Zealand wine that, in honor of International Pinot Noir Day, comes in a rosé variety. Zucchini, eggplant, bell peppers, and tomatoes are marinated in Provençal herbs and lightly caramelized in the oven; a touch of honey rounds out the vegetables’ natural sweetness. Served warm, the tart makes for an atmospheric main course; served cold, it’s perfect for a buffet or as an appetizer. Ideal for a relaxed evening in the garden, where the wine takes center stage just as much as the food.

Ideal wine pairing: Whitehaven Pinot Noir Rosé (Marlborough, New Zealand)

A captivating aroma of summer, sun, and the sea unfolds in the glass. Fresh aromas of cherries, strawberries, and watermelon intertwine with delicate notes of wildflowers and a hint of herbs. On the palate, the wine is dry and delightfully juicy, with a lively, almost effervescent acidity, while the charming red berry fruit lingers on the finish. The rosé comes from two vineyards in Marlborough—Pauls Road in the Rapaura region and Little Alfred in the Southern Valleys—and is gently fermented at a cool temperature to preserve its pure fruit character. It is precisely this freshness and the delicate herbal notes that make it the ideal pairing for a Provençal ratatouille tart: the Mediterranean herbs in the vegetables are echoed in the wine, while the lively acidity cuts through the mild creaminess of the fresh goat cheese.

The recipe:

Provençal Ratatouille Tart with Fresh Goat Cheese

Crispy puff pastry layered like roof tiles with zucchini, eggplant, bell peppers, and tomatoes, topped with creamy fresh goat cheese and a hint of honey. A light, Mediterranean summer dish whose herbal notes pair perfectly with a fresh Pinot Noir rosé from New Zealand.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 26 minutes mins

Total Time 50 minutes mins

Course Vegetarian

Cuisine Provence, Summer Kitchen

Servings 2 people

Calories 460 kcal

Equipment

• 1 Backblech mit Backpapier
• 1 Scharfes Messer, Mandoline optional (für gleichmäßige Gemüsescheiben)
• 1 Backpinsel

Ingredients

  

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FOR THE DOUGH:

• 1 Roll out the puff pastry about 275 g
• 1 Egg yolk for brushing

FOR THE RATATOUILLE VEGETABLES:

• 1 kleine Zucchini
• 1 small eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 2 Tomatoes
• 2 Tablespoon of olive oil
• 1 garlic clove chopped
• 1 teaspoon of Herbes de Provence
• Salt Pepper

FOR THE TOPPING:

• 100 g Fresh Goat Cheese
• 1 tablespoon of honey
• Fresh thyme for garnish
• Olive oil for drizzling

Instructions

 

PREPARATION:

• Roll out the puff pastry and place it on a baking sheet lined with parchment paper; score the edges to a width of about 2 cm.
• Slice the zucchini, eggplant, bell peppers, and tomatoes into thin slices.
• Toss the vegetable slices with olive oil, minced garlic, Herbes de Provence, salt, and pepper.
• Preheat the oven to 200 degrees Celsius using top and bottom heat.

COOKING STEPS:

• Brush the puff pastry edge with egg yolk.
• Arrange the vegetable slices on the dough in a roof-tile pattern.
• Bake the tart for 25 to 30 minutes, until the crust is golden brown and the vegetables are lightly browned.
• Spread the fresh goat cheese in small pieces over the finished tart.

SERVE:

• Let the tart cool briefly, then cut it into pieces.
• Drizzle a little honey over it.
• Garnish with fresh thyme and a dash of olive oil.

SIDE DISHES:

• Green leaf lettuce with lemon vinaigrette
• Marinated Olives
• A chilled glass of rosé as an aperitif

Nutrition

Calories: 460kcalCarbohydrates: 32gProtein: 12gFat: 32g

Keyword Goat Cheese, Ratatouille, Rosé, Summer, Tarte

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