These gorgeous ratatouille tarts make an excellent side dish to any meal. Impress the guests at your next dinner party with these delicious little tarts. Even veggie haters will love these – just don’t tell them there’s eggplant in them 🙂
Happy Sunday, Everyone!
I hope you all had a lovely (and productive) week. I had the week off from school for reading break. I’m not quite sure what I was supposed to read, but I definitely did not do a whole lot of reading. Instead, I worked a couple shifts for my internship employer. She’s opening a really cool takeout joint called “Cluck n Cleaver” and, as the name suggests, it’s a chicken joint. Fried and rotisserie chicken to be exact. Man oh man is it ever delicious. So I spent my week helping to test out new recipes, costing them, etc. It was super cool being behind the scenes like that – I learned a whole lot, and I ate a whole lot of chicken, yum.
This week’s recipe is this beautiful ratatouille galette. I know it looks like a lot of work, but it’s really not, especially if you have a mandoline slicer. You can also prep the veggies for these ahead of time, then assemble the tarts and bake them the day you need them. They’ll make you look super impressive at your next dinner party. Not only do they look great, but they taste amazing! Please don’t be intimidated by the look of them 🙂
Note: If you’ve never worked with phyllo dough before, head over to this recipe for a quick intro on how to work with it.
Enjoy! Please leave a comment letting me know what you think 🙂
These gorgeous ratatouille tarts makes an excellent side dish to any meal. Impress the guests at your next dinner party with these delicious little tarts. Even veggie haters will love these - just don't tell them there's eggplant in them 🙂
- 1 small zucchini, sliced thinly
- 1 small eggplant, sliced thinly
- 1 roma tomato, sliced thinly
- 1/2 a yellow bell pepper, sliced thinly
- 1/4 cup tomato sauce
- 4 tbsp olive oil + more for brushing phyllo
- 1 tbsp chopped fresh thyme (or 1 1/2 tsp dried)
- 2 large cloves garlic, minced
- 4 sheets phyllo dough
- Salt and pepper, to taste
- Feta cheese, to top tarts (optional)**
- Preheat oven to 350°F. Lightly grease four tart shell pans.*
- Mix garlic, thyme, and olive oil in a small bowl. Set aside.
- Layer 4 sheets of phyllo, brushing olive oil between each layer.
- Cut phyllo into 4 pieces, then trim the edges so you have 4 even squares.
- Line the tart shell pans with phyllo squares.
- Put a couple pieces of eggplant and zucchini in the bottom of each tart shell (so that the sauce doesn't make the phyllo soggy).
- Spoon about a tablespoon of tomato sauce on top of the eggplant and zucchini lining of each tart.
- Sprinkle a bit of salt and pepper over the tomato sauce.
- Line the rest of the veggies (zucchini, tomato, eggplant,and peppers) in a circle, until the entire tart is full of veggies. Repeat for the other 3 tarts.
- Spoon a bit of the thyme and garlic mixture over each tart, and spread around (with a pastry brush, or with a spoon).
- Sprinkle salt and pepper over each of the tarts again.
- Bake for 30 minutes, or until phyllo is golden brown, and all the veggies are tender.
- Allow to cool slightly, then remove from tart shell pans.
- Sprinkle with feta cheese if desired. Enjoy!
*If you don't have individual tart shells, you can make this in a pie dish, and just have one giant tart. I got my tart shell pans from home sense for $7.
**You don't have to use the feta cheese, but these tarts were delicious with a little crumbled feta cheese on top of them!