Roll puff pastry to 3mm thickness and line four 10cm wide tart tins.
Prick pastry bases with a fork and chill in the fridge for 30 minutes.
Preheat the oven to 190°C.
Line tins with parchment and baking beans then bake on a tray for 15 minutes.
Remove beans and parchment then bake for 10 more minutes until golden.
Remove pastry from tins and allow to cool slightly.
Fry onion and peppers in olive oil for 3 minutes.
Add garlic, aubergine, and courgette and fry for another 3 minutes.
Stir in tomatoes for 1 minute then add basil and seasoning.
Heat butter until foaming and boil lemon juice with vinegar separately.
Blend egg yolks with salt then slowly stream in hot liquid followed by melted butter.
Fold basil and seasoning into the thickened hollandaise sauce.
Poach eggs two at a time in simmering water for 3 minutes.
Fill tart cases with ratatouille and top with an egg and hollandaise.