Ratatouille Tart

Victoria Dwek Recipe By
  • Cook & Prep: 50 m
  • Serving: 8
  • Contains:

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 (11)

Main ingredients

Start Cooking

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.

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.

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