Ratatouille Tart

This Ratatouille Tart combines the classic flavors of ratatouille in a flaky pastry crust, offering a delightful and colorful vegetarian dish. Perfect for a light lunch or dinner, it's both visually stunning and bursting with fresh vegetable goodness.

Ingredients

• Puff pastry - 1 sheet (about 250g)
• Zucchini - 100g, thinly sliced
• Eggplant - 100g, thinly sliced
• Red bell pepper - 50g, thinly sliced
• Yellow onion - 50g, thinly sliced
• Garlic - 1 clove, minced
• Tomato sauce - 100g
• Olive oil - 2 tablespoons
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Roll out the puff pastry and fit it into a 20 cm (8 inch) tart pan, trimming the edges if necessary.
3. Prick the bottom of the pastry with a fork and place in the refrigerator to chill for 15 minutes.
4. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened, about 3-4 minutes.
5. Add the zucchini, eggplant, and red bell pepper to the skillet, cooking for another 5-7 minutes until just tender. Season with salt, black pepper, and thyme.
6. Spread the tomato sauce evenly over the chilled pastry crust.
7. Layer the sautéed vegetables over the tomato sauce, arranging them in a visually appealing manner.
8. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
9. Remove from the oven and let cool slightly before garnishing with fresh basil.
10. Slice and serve warm.

Nutrition

• Calories: 360
• Protein: 7 g
• Carbs: 42 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in cholesterol and high in fiber, promoting heart health.

Tags