8 Servings
50 Minutes
Allergens
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.
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.
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.
