Ratatouille Tart
Photo © Deb Perelman
- 14 ounces frozen puff pastry, defrosted in the fridge overnight
- 1 Asian eggplant
- 1 smallish zucchini
- 1 smallish yellow squash
- 1 longish red bell pepper
- 1/3 cup tomato puree (such as Pomi) or canned plain tomato sauce
- 2 tablespoons olive oil
- Salt and pepper
- Few sprigs fresh thyme
- 1 cup crumbled feta
- This recipe is vegetarian
- Produce
- Asian eggplant (1)
- Longish red bell pepper (1)
- Thyme, fresh (3 sprigs)
- Tomato puree (1/3 cup)
- Yellow squash, smallish (1)
- Zucchini, smallish (1)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and pepper (1)
- Bread & Baked Goods
- Puff pastry, frozen (14 ounces)
- Dairy
- Feta (1 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 2, 2007 (5 years ago).
105 people saved this recipe.
