Go Back
+ servings
Ratatouille Anchovy Tart

Ratatouille and Anchovy Tart

This tart full of color and flavor is made with a leftover ratatouille and topped with anchovies. Easy to make and not too heavy (no cream in it!). Perfect for lunch, brunch, or dinner with a salad on the side!
Course Main Course
Cuisine French
Keyword Mediterranean, ratatouille, tart
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people


  • 1 homemade pâte brisée or pie crust from the store
  • 2 cups ratatouille leftover
  • 3-4 tbsp Marinara tomato sauce
  • 3 eggs
  • 1 tbsp Dijon mustard
  • ¼ cup Parmesan
  • salt, pepper
  • 1 can (2 oz) anchovy
  • 10 black olives pit removed
  • 1 tbsp basil (optional)


  • Unroll the pie crust and precisely fit it in an 11-inch tart pan. Poke the dough all over with a fork. Then put the pie in the fridge.
  • Preheat oven at 390F.
  • Mix 3 tbsp of marinara sauce and black olives with the ratatouille leftover. Set aside.
  • In a medium bowl, whisk the three eggs with a fork, add salt and pepper. Add in the ratatouille. Mix gently.
  • Take your tart pan from the fridge. Evenly spread Dijon Mustard in a fine layer all over the bottom. Sprinkle grated parmesan on it.
  • Add the ratatouille mixture and spread evenly.
  • Top the tart with anchovies all around.
  • Bake at 390 F for about 30 minutes or until lightly brown.
  • Let it cool for about 5-10 min and finely sprinkle chopped basil on the tart (optional) before serving.