How To Make Roasted Ratatouille & Goat’s Cheese Tart
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 sheet puff pastry
- 200g goat’s cheese, crumbled
- Fresh basil, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, combine the zucchini, bell peppers, eggplant, red onion, olive oil, dried thyme, dried oregano, salt, and pepper. Toss to coat the vegetables evenly.
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Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, until they are tender and slightly charred.
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Meanwhile, roll out the puff pastry on a lightly floured surface. Transfer it onto a baking sheet lined with parchment paper.
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Score a 1-inch border around the puff pastry, being careful not to cut all the way through.
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Once the vegetables are roasted, remove them from the oven and let them cool slightly.
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Spread the roasted vegetables within the scored border on the puff pastry.
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Sprinkle the crumbled goat’s cheese evenly over the vegetables.
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Bake in the oven for 15-18 minutes, or until the puff pastry is golden brown and the cheese is melted.
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Remove from the oven and let it cool slightly before garnishing with fresh basil.
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Serve the tart warm.
Nutrition
- Calories : 350kcal
- Total Fat : 25g
- Saturated Fat : 10g
- Cholesterol : 30mg
- Sodium : 250mg
- Total Carbohydrates : 26g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 8g
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