Beef 'N' Ratatouille Torte
|Lean ground beef||2 Pound|
|Baked pastry shells||2|
|Olive oil||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic cloves||2 , minced|
|Eggplant||4 Cup (64 tbs), pared and cut into 0.5 inch cubes|
|Green bell peppers||2 Medium, cut into thin strips|
|Mushrooms||2 Cup (32 tbs), thinly sliced|
|Zucchini||2 Cup (32 tbs), thinly sliced|
|Tomatoes||4 Medium, cut into thin wedges|
|Dried basil leaves||2 Teaspoon, crushed|
|Shredded swiss cheese||3 Cup (48 tbs)|
|Flour||2 Cup (32 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
Prepare Baked Shells.
Brown ground beef in large frying pan; pour off drippings.
In another large frying pan, heat butter and oil; add onion and garlic and cook until onion is translucent.
Add eggplant, green pepper and zucchini.
Stir fry over medium high heat 5 minutes; reduce heat.
Stir in mushrooms and tomatoes; stir fry 3 minutes.
Stir in beef, basil, salt and pepper, remove from heat.
For each shell, sprinkle 1/2 cup cheese on bottom of pastry, spread 1/2 of beef mixture over cheese; top with 1 cup remaining cheese.
(Filled pastry shells may be refrigerated or frozen at this point.)
Bake in 400 degrees F oven 15 minutes.
Garnish with parsley.
Baked Pastry Shells: Heat oven to 450 degrees F.
Combine flour and salt.
Cut in shortening until mixture resembles coarse meal.
Add 4-5 tbs.water, 1 tbs.at a time, until mixture leaves sides of bowl and forms a ball.
Divide in half and roll out on lightly floured surface into two 12 inch circles.
Line two 9 inch flan rings, quiche pans or pie plates with pastry; trim and flute edges.
Prick pastry on bottom and sides with fork.
Bake 10 - 12 minutes or just until pastry begins to brown.