Cooking your ratatouille inside a pie crust gives it a unique form on the plate that is so sophisticated. Watch 4 amazing things, where Victoria shows us what we can do with a Gefen Gluten-Free Pie Crust, even on Passover.
Ratatouille Tart
Recipe By Victoria Dwek
- Cook & Prep: 50 m
- Serving: 8
-
Contains:
Ingredients (11)
Main ingredients
Start Cooking
Make the Tart
-
Preheat oven to 350ºF.
-
Slice zucchini, yellow squash, eggplant, and potato on a mandoline. Thinly slice onions and tomatoes.
-
Pour sauce into crust (you can also simply use crushed tomatoes and season it). Layer vegetables in a pattern, alternating colors. You can use the extra vegetables to make a second layer on top, or make a second tart.
-
Spray with nonstick cooking spray and season top of tart with salt, garlic powder, and basil. Bake for 45 minutes.
Note:
Try to choose vegetables that are equivalent in width. That means you’ll need a skinny-ish eggplant and squashes that are relatively thicker.
You'll get a lot out of each veggie; make two layers or two tarts.
Related
CONTENT
-
4 Amazing Things You Can Do Using Beets
-
Better than Tater Tots
-
The Perfect Ideas for a Savory Mishloach Manot
-
The 100 Best Hamantaschen Recipes of All Time
-
Garlic and Shallot-Topped Smashed Potatoes
-
Baked Zucchini Slices
-
My Secret Mashed Potatoes
-
Creamy Dreamy Brown Butter and White Wine Scalloped Potatoes