RATATOUILLE WALNUT TART
Make and share this Ratatouille Walnut Tart recipe from Food.com.
Provided by Diana Adcock
Categories Savory Pies
Time 55m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
- Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
- Stir in tomato paste and cook for 3 minutes more.
- Remove from heat, stir in nuts.
- Coat a 9 inch tart pan with olive oil or spray.
- Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
- You also want to layer the phyllo in a circle so you have an even jagged edge.
- Spoon in eggplant mixture.
- Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
- Fold the jagged edge over top so you have a nice edge.
- Bake at 350F for 35 minutes.
RATATOUILLE TART
A flavoursome and delightful Vegetable Tart. Crème fraiche can be substituted by mixing equal quantities of liqhtly whipped double cream with Greek yoghurt (or another thick yoghurt), but if it's being heated you have to be careful not to let it boil. Alternatively, add a drop or two of lemon juice to some lightly whipped cream, or mix equal quantities of lightly whipped cream with soured cream, then leave at room temperature for about eight hours before refrigerating.
Provided by An_Net
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lay puff pasty into a greased 30 cm diameter baking dish, set aside in the fridge.
- Cut the vegetables in fairly small sizes.
- Place olive oil in the pan and braise vegetables excluding the tomatoes for about 8-10 minute Stir frequently.
- Preheat fan-forced oven to 180°C.
- In the meantime, mix eggs creme fraiche and cheese in a bowl. Set aside.
- Add the tomato into the braised vegetable, stir and season with salt pepper and Italian herb mix.
- Place vegetables into the prepared baking dish. Stir eggs, creme fraiche, and cheese mixture again season with salt and pepper and pour over the vegetables.
- Bake for approximately 40 - 50 minutes, or until golden brown.
Nutrition Facts : Calories 1171.4, Fat 86.7, SaturatedFat 33.7, Cholesterol 268.2, Sodium 756, Carbohydrate 76.9, Fiber 8.8, Sugar 9.4, Protein 25.4
RATATOUILLE TART
I should start by saying, "I hate ratatouille". I've always had an over-cooked stew of forgettable vegetables. But when I saw this in Cuisine at Home, I had to try it. Modified to use purchased pastry crust - if you prefer, make your own. I tweaked vege ratio slightly to suit our tastes. It looks more complicated than it is. Once the veges are prepped, it comes together quickly. Try it for a show-stopping vege side at a barbeque, or an elegant vegetarian main dish. Try to choose squash of similar diameters, and slice peppers and onion to similar size.
Provided by dianegrapegrower
Categories Onions
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Press pie dough into 9" tart pan. Press dough into pan's fluted edge, trim excess. Cover dart shell with aluminum foil and fill with dried beans or baking weights. Bake according to package instructions. Let cool 5 minutes and remove weights. (you may do this earlier in the day, and hold at room temperature til needed).
- Slice veges into 1/8" slices - a mandoline is very handy for this. Pat dry with paper towels. Sprinkle cheese and basil over bottom of tart.
- Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of zucchini, yellow squash, red bell pepper, and onion. (the onion tends to fall apart - just use a generous pinch of shreds.) Arrange a smaller circle inside the first. Put onions in the center, covered by more squash.
- Drizzle the tart with olive oil. Season with salt and pepper. Bake until tart is golden brown around the edges, about 30 minutes.
RATATOUILLE WALNUT TART II
I decided to try recipe #16009 but changed it so much to suit my own tastes I thought I'd repost it. Thank you DiB's for the original recipe! Picture posted was from the last peice of tart left after we got back from a party. It was so small I had to use a dessert plate to make it look larger. I think they liked it. :)
Provided by Tarteausucre
Categories Vegetable
Time 1h35m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 27
Steps:
- Slice the eggplant and place them on a cooling rack over a cookie sheet and sprinkle liberally with salt. Let them sweat for about 30 minutes.
- Slice zucchini and carrots, Place them on a cookie sheet. Salt, pepper and drizzle with olive oil. Roast in a 350F oven for 15-20 minutes or just until the zucchini are tender. You might want to put the carrots back in until tender.
- Rinse off the eggplant in the sink to remove the excess salt. Place them on a cookie sheet. Pepper and drizzle them with olive oil and roast for 15-20 minutes or just until tender.
- Let the veggies chill out on the counter or fridge while you make the crust.
- Melt 3-4 Tbsp butter. I use unsalted sweet cream, but use what you have. I added in to the butter 1/2 tsp each of: rosemary, sage, thyme, basil, parsley, and marjoram.
- With a pastry brush, brush the butter and herb mixture onto each of the sheets of phyllo. Sprinkle each sheet with your asiago cheese. Layer Phyllo sheets in a 11-inch tart pan, stopping with a plain sheet ontop. (You could also sprinkle some ground walnuts between the layers. That would be yummy.).
- Layer the veggies in the tart pan. I started with the largest, eggplant, then the zucchini and carrots.
- In a sautee pan, add 2-3 tbsp olive oil and sautee the leeks and garlic for about 2-3 minutes stirring until they start to break down. Add in tomato paste, vegetable stock and herbs. You just want enough vegetable stock to thin out the paste so it's spreadable, about 2 tablespoons.
- Spread leek mixture over the eggplant, zucchini and carrots in the tart pan. Top with heirloom tomatoes and sprinkle with walnuts, remaining cheese and goat cheese.
- Bake 350F for 35 minutes. Serve hot or room temperature.
Nutrition Facts : Calories 245, Fat 15.7, SaturatedFat 4.1, Cholesterol 11.4, Sodium 187.5, Carbohydrate 23.3, Fiber 4.6, Sugar 4.5, Protein 5.7
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