Seriously Stoneage

Ratatouille and Bacon Tart

Posted by Kirsty Forsberg

An easy grain free tart recipe, bursting with summer veggies.
Recipe adapted from The Scandi Foodie here


  • 200g ground almonds
  • 1/4 tsp baking soda
  • 1 large free range egg
  • 2 tbls olive oil or melted coconut oil
  • A pinch of sea salt
  • 2 tbls coconut oil or olive oil
  • 4 slices of free range bacon (unsmoked), chopped
  • 1 red onion, diced
  • 1 large red pepper , diced
  • 1 large courgette, diced
  • 1 aubergine, diced
  • 1 small punnet of cherry tomatoes
  • 2 cloves garlic, crushed
  • A few sprigs of fresh rosemary, chopped fine
  • Sea salt and black pepper

  • 20cm oiled tart case or pie dish


    Firstly make your ‘pastry’ base. Combine all of the first five ingredients together in a bowl, mix and lightly knead together. Shape into a ball, and place in the prepared tart case. Using your fingers, press the dough on to the bottom and sides of the case. Make sure there are no holes! Refrigerate the base for 30 minutes.

    Heat half of the oil in a large frying pan and add the aubergine. Cook for a few minutes or until just starting to soften. Place the aubergine on a plate and set aside.

    In the heat of the pan, fry the bacon pieces until they are starting to brown. Place on a plate and set aside.

    Add the other half of the oil into the pan and add the onion, red pepper, and courgette. Fry for 5 mins until staring to colour, add the garlic, herbs and the aubergine back into the pan and stir together. Finally add the cherry tomatoes. Season the vegetables with black pepper and sea salt. Cover the pan and let it sweat on low heat for about 20 minutes.

    Stir in the bacon, then leave the mixture to cool down a bit.

    Take the pastry case out of the fridge and bake in a medium oven at 175c for 10-15 mins.

    When it comes out, pile in the veggie bacon mixture (if you have any leftover, use it for tomorrow’s brekky/lunch).

    Place tart back into the oven and bake for around 10 minutes or so.

    As soon as the tart comes out of the oven, squeeze over a drizzle of lemon juice and the same of extra virgin olive oil.

    Cool on a wire rack and remove carefully from the case. Serve with a big, varied green salad.

    You can also add other ingredients such as chopped olives, capers or sun dried tomatoes to up the flavour. If you fancy more protein, try adding some cooked diced chicken or slices sausage alongside or instead of the bacon.