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
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Contains:
Ingredients (11)
Main ingredients
Start Cooking
Make the Tart
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Preheat oven to 350ºF.
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Slice zucchini, yellow squash, eggplant, and potato on a mandoline. Thinly slice onions and tomatoes.
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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.
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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.
