Fresh Ratatouille by A Bed of Roses

Rat Tarte

Recipes from the Kitchen of A Bed of Roses – August’s Bounty in a Fresh Ratatouille Adapted for Breakfast, Lunch or Dinner.

My first version of this fresh vegetable stew came straight from Molly Katzen’s Moosewood Cookbook while I was living in Ithaca, NY and frequenting the Moosewood Café regularly. It is still a favorite when the summer garden gives us fresh tomatoes, sweet bell peppers, zuchini and egglplant. I have adapted the recipe several times and put it to many new uses. Once you make the basic recipe you can use it in several ways. For dinner, pair it with pasta or couscous and foccacia, or try Ratatouille crepes, sprinkled with grated cheese. For breakfast or brunch there’s nothing better than a “Rat” omelet or a Ratatouille Goat Cheese Tarte. Here’s where you start!


Ratatouille Ingredients:


  • 1 Tbs Olive Oil

  • 1 red onion, cut in half and thinly sliced

  • 2-3 leeks, thinly sliced, white ends only

  • 3-4 scallions chopped

  • 1 green bell pepper roughly chopped

  • 2 garlic cloves, peeled and put through a press or diced

  • 1/4 cup chives, chopped

  • 2 Tbs fresh rosemary, chopped

  • 1/2 tsp dried hot pepper flakes

  • dried oregano or Italian spice blend to taste

  • 4 cups coarsely chopped tomatoes

  • 1 Italian or Japanese eggplant, cubed (not peeled)

  • 2 zucchini sliced and quartered

  • 3 Tbs fresh parsley, chopped

  • Freshly ground black pepper

  • Freshly grated Parmesan Reggianno




  1. In a very large deep sauté pan or saucepan heat the olive oil and sauté the onions, leeks, green pepper, garlic, scallions, chives for 10 minutes, stirring often

  2. Add rosemary and red pepper flakes, cook for an additional minute.

  3. Add tomatoes, breaking them up as they cook and simmer for 10 minutes.

  4. Add zucchini and eggplant and continue to cook for 10 minutes.

  5. Add parsley and freshly ground black pepper.

  6. Serve immediately topped with grated parmesan over couscous or pasta, or reserve some to use later in an omelet, crepes or tarte.


Ratatouille Goat Cheese Tarte

For 9” pie shell: For deep dish: 6 servings

1/2 cup heavy cream 3/4 cup heavy cream

4 eggs 6 eggs

Ratatouille Ratatouille

4 oz goat cheese 6 oz goat cheese

pepper pepper




  1. Prepare your favorite pie crust recipe, roll out and line pie plate. Cover with plastic wrap and refrigerate overnight.

  2. Set oven at 400°

  3. Place pie crust in the freezer for 10 minutes.

  4. Prick holes in pastry, place foil shiny side down in shell and fill ½ with pie weights

  5. Bake 10 min

  6. Remove foil & weights and continue baking 5 min

  7. Cool on wire rack

  8. Reduce oven temp to 350°

  9. In bowl whisk eggs w/ a pinch of salt

  10. Whisk in cream until smooth

  11. Spread pie shell with ratatouille.

  12. Crumble goat cheese on top of rat

  13. Pour egg mixture in at the sides without covering rat completely

  14. Sprinkle with pepper and bake 30-40 minutes or until custard sets.

  15. Let sit 5 minutes. Cut and serve.


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