Ratatouille Tart

The Ratatouille Tart is a vibrant, savory vegan dish that combines the classic flavors of ratatouille in a flaky pastry shell. This delightful snack is perfect for sharing and showcases seasonal vegetables in a delicious, hearty tart.

Ingredients

• Puff pastry - 200 grams
• Zucchini - 1 small, diced
• Eggplant - 1 small, diced
• Red bell pepper - 1, diced
• Yellow onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Tomato - 1 large, diced
• Fresh basil - 10 grams, chopped
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutritional yeast - 1 tablespoon (optional)

Steps

1. Preheat the oven to 200°C (390°F).
2. Roll out the puff pastry and fit it into a 20 cm (8 inch) tart pan, trimming any excess pastry. Prick the base with a fork.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
4. Add the diced zucchini, eggplant, and red bell pepper to the skillet. Cook for about 5-7 minutes until the vegetables soften.
5. Stir in the diced tomato, salt, black pepper, and chopped basil. Cook for an additional 5 minutes until the mixture is well combined and heated through.
6. Spread the ratatouille mixture evenly over the pastry base. If using, sprinkle nutritional yeast on top for added flavor.
7. Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
8. Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in saturated fat and cholesterol-free, making it heart-healthy.

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