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Ratatouille Tartlets

American.Gourmet's picture
Ingredients
  Shortcrust pastry 14 Ounce (400 Gram)
  Butter 1 Ounce
  Garlic 2 Clove (10 gm), sliced
  Onions 2 , sliced
  Aubergines 2 Small, chopped
  Courgettes 2 , sliced
  Tomatoes 8 , skinned
  Tomato puree 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) On a floured board roll out the pastry.
2) Take 12 individual 7.5cm/3 inch flan tins and line them with the pastry.
3) Prick the pastry bases.

MAKING
4) In a pan, melt the butter.
5) Cook the onion and garlic on low heat for 10 minutes.
6) In the pan add, aubergines, courgettes, tomato puree and tomatoes.
7) Season with salt and pepper to taste.
8) Cover the pan and cook for 20 minutes.
9) With greaseproof paper or foil, line the pastry cases.
10) Add beans also and in preheated oven bake for 12 minutes until golden brown.
11) Remove from the cases the paper and beans and cook for extra 5 minutes.

SERVING
12) While serving, arrange the ratatouille into flan and garnish with parmesan.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Tomato
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
2

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