How To Make Fiddleheads Restaurant’s Ratatouille Tart Recipe
A savory and delicious tart filled with ratatouille, a flavorful blend of roasted vegetables.
Serves:
Ingredients
- 1 pre-made pie crust
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can diced tomatoes
- 1 tbsp dried oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions
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Preheat oven to 375°F.
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Roll pie crust to fit a 9″ tart pan, and prick all over with a fork.
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In a sauté pan, heat olive oil and cook onions until translucent. Add garlic and cook for 1 minute.
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Add eggplant, zucchini, and bell peppers to the pan and sauté until tender.
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Add diced tomatoes, oregano, salt, and pepper to the pan and simmer until sauce is reduced.
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Pour cooked vegetables into the prepared tart shell and top with grated Parmesan cheese.
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Bake in preheated oven for 30-40 minutes or until crust is golden brown.
Nutrition
- Calories : 438kcal
- Total Fat : 29g
- Saturated Fat : 6g
- Cholesterol : 63mg
- Sodium : 425mg
- Total Carbohydrates : 36g
- Dietary Fiber : 8g
- Sugar : 11g
- Protein : 11g
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