Description
Delightful Mini Ratatouille Tartlets showcasing seasonal vegetables in a flaky puff pastry shell, perfect for vegans and non-vegans alike.
Ingredients
- Puff Pastry
- Zucchini
- Eggplant
- Bell Peppers
- Tomatoes (fresh or canned)
- Onion
- Garlic
- Olive Oil
- Fresh Thyme
- Fresh Basil
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop the zucchini, bell peppers, and eggplant into uniform small cubes.
- In a skillet, heat 2 tablespoons of olive oil over medium heat and sauté minced onion and garlic until translucent.
- Stir in chopped zucchini, eggplant, and bell peppers, seasoning with salt and pepper. Cook until softened.
- Add diced tomatoes, thyme, and basil, and let simmer for 5 minutes.
- Roll out puff pastry on a floured surface and cut circles for tartlet molds.
- Place pastry circles in molds and fill with the vegetable mixture.
- Bake for 20-25 minutes until the pastry is golden brown.
- Allow to cool slightly, then remove from molds and serve warm or at room temperature.
Notes
Serve with fresh herbs on top or a dollop of Greek yogurt as a garnish.
- Prep Time: 20
- Cook Time: 35
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Mini Ratatouille Tartlets, Vegan, Appetizer, Plant-based, French Cuisine
