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Recipe by Victoria Dwek

Passover Ratatouille Tart

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Passover Ratatouille Tart
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg
50 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Fat

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.

Ingredients

Main ingredients

  • 1–2 gluten-free pie crusts

  • 1 zucchini

  • 1 yellow squash

  • 1 thin eggplant

  • 1 red potato

  • 1–2 red onions

Directions

Make the Tart

1.

Preheat oven to 350ºF.

2.

Slice zucchini, yellow squash, eggplant, and potato on a mandoline. Thinly slice onions and tomatoes.

3.

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.

4.

Spray with nonstick cooking spray and season top of tart with salt, garlic powder, and basil. Bake for 45 minutes.

Notes:

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.

Recipe tags

complex carbs eggplant french food gluten free kosher French food non-gebrochts non-gebrokts Pesach ratatouille savory savory sides tomato sauce vegetables
Passover Ratatouille Tart

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