Garlic and Zucchini Ratatouille Tart

Garlic and Zucchini Ratatouille Tart

This delicious tart features a flavorful combination of garlic, zucchini, and ratatouille vegetables, all baked in a flaky pastry crust.

Ingredients

  • Parmesan cheese - 1/4 cup, grated
  • Fresh basil - 1/4 cup, chopped
  • Salt and pepper - To taste
  • Dried thyme - 1 teaspoon
  • Balsamic vinegar - 1 tablespoon
  • Olive oil - 2 tablespoons
  • Tomatoes - 2 medium, sliced
  • Eggplant - 1 small, thinly sliced
  • Red bell pepper - 1, thinly sliced
  • Garlic - 4 cloves, minced
  • Zucchini - 2 medium, thinly sliced
  • Puff pastry - 1 sheet, thawed

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Roll out the puff pastry sheet on a lightly floured surface and transfer it to a baking sheet.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
  4. Add the zucchini, red bell pepper, and eggplant to the skillet. Cook for 5-7 minutes until the vegetables are slightly softened.
  5. Stir in the balsamic vinegar, dried thyme, salt, and pepper. Cook for an additional 2 minutes.
  6. Spread the cooked vegetables evenly over the puff pastry, leaving a border around the edges.
  7. Arrange the tomato slices on top of the vegetables.
  8. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
  9. Remove from the oven and sprinkle with fresh basil and grated Parmesan cheese.
  10. Allow the tart to cool for a few minutes before slicing and serving.

Dietary Information

Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 40 minutes • Calories: 350 • Fat: 15g • Carbs: 45g • Protein: 8g • Sodium: 500mg • Sugar: 10g