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.
- Cooking and Prep: 50 m
- Serves: 8
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.
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.