RATATOUILLE TART
Steps:
- Heat 6 tbsp oil in a large skillet over medium high heat. Add egplant, onion, bell pepper, garlic and 1 tsp thyme. Season generously with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Reduce heat to low. Cover and cook until eggplant is very tender, stirring occasionally, about 10 minutes. Uncover, stir in tomato paste and cook until liquid evaporates, about 3 minutes. Place mixture in strainer set over bowl. Cool completely. Discard liquid in bowl; transfer eggplant mixture to bowl. Preheat oven to 350. Brush 9 inch diameter tart pan with removable bottom with oil. Stack phyllo sheets on work surface. Using small sharp knife and 11 inch diameter tart pan bottom as guide, cut pjyllo stack into 11 inch diameter round. Transfer 1 phyllo round to prepared pan pressing phyllo into pan and allowing sides to extend above rim of pan (cover remaining rounds with kithen towel). Brush phyllo round with olive oil. Sprinkle 1 tsp Parmesan chees over. Top with another round, brush with oil and sprinkle with 1 tsp parmesan. Repeat with remaining phyllo rounds. Spoon eggplant mixture into phyllo shell. Sprinkle provolone echees evenly over. Overlap alternating tomato and zucchini slices in concentric circles atop eggplant mixture. Brush with oil and season with salt and papper. Sprinkle with remaining 2 tsp parmesam cheese. Bake until zuchhini is just tender and crust is golden, about 1 hour. Cool.
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Mareeyam Ahmed
[email protected]This tart is the perfect way to use up leftover vegetables.
Lyndra Russell
[email protected]I've never made a tart before, but this recipe made it so easy. I'm so glad I tried it!
Jaidyn Mickus
[email protected]This tart is so easy to make, and it's always a hit with my family and friends.
Anna Remoto
[email protected]I love the combination of roasted vegetables and goat cheese in this tart. It's a perfect appetizer or main course.
Bilal Bosal
[email protected]This was my first time making ratatouille tart, and it turned out great! I'll definitely be making it again.
nehakakkat
[email protected]I thought the tart was a bit bland. I added some extra herbs and spices to give it more flavor.
Farha Ghonem
[email protected]This tart was a bit too salty for my taste.
Ironic mena
[email protected]I'm not usually a fan of ratatouille, but this tart changed my mind. It was so flavorful and satisfying.
Jacques Hinton
[email protected]This tart is so beautiful and delicious. I can't wait to make it again.
jessica roberts
[email protected]I've made this tart several times now and it's always a hit. Thanks for sharing!
SM Mostafa Kamal
[email protected]I love the simplicity of this recipe. It's perfect for a weeknight meal.
Alex Whitlock
[email protected]This is now my go-to recipe for ratatouille tart. It's always a crowd-pleaser.
Muneer Shah
[email protected]Overall, I thought the tart was good, but not amazing. I might try a different recipe next time.
Osama bibi Osama
[email protected]I found the recipe to be a bit confusing, but the tart turned out great in the end.
suubi ivan
[email protected]The tart was a bit too oily for my taste, but the flavors were still good.
Pieter Nienaber
[email protected]Meh.
Bambahadur Nepali
[email protected]This tart was easy to make and absolutely delicious. The crust was crispy and the filling was bursting with flavor. A new favorite recipe!
Md Foridul islam
[email protected]I've never been a fan of ratatouille, but this tart changed my mind. The combination of roasted vegetables and goat cheese was divine. Highly recommend!
Hussaini Tukur
[email protected]Just made this tart and it turned out amazing! The vegetables were tender and flavorful, and the goat cheese added a nice tang. Will definitely make again!
Vickie Wallis
[email protected]This ratatouille tart was a hit with my family! The flavors were incredible, and the crust was perfectly flaky. I'll definitely be making this again.