Ratatouille Tart Recipe

Ingredients:

• 1 store-bought pie crust
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 bell pepper, diced
• 1 small red onion, diced
• 1 cup of tomato sauce
• 1 tablespoon of olive oil
• Salt and pepper to taste
• 2 tablespoons of fresh thyme leaves
• 1/2 cup of grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the store-bought pie crust on a tart pan and prick the bottom with a fork. Bake for 10 minutes.
3. In a skillet, add olive oil, onion and bell pepper, and cook for a couple of minutes over medium heat. Add the zucchini and yellow squash, and sauté for 5 minutes until tender. Season with salt, pepper, and thyme.
4. Add tomato sauce on top of the tart shell and arrange the vegetables in an overlapping pattern. Sprinkle grated Parmesan cheese on top and bake for 25 to 30 minutes. Allow the tart to cool for 10 minutes. Serve and enjoy!

Verdict:

This ratatouille tart is a delicious way to incorporate vegetables into a savory, easy-to-make dish. It’s perfect for brunch, lunch, or dinner, and can be served as the main dish or as a side. The combination of the tender vegetables, savory tomato sauce, and flaky pie crust work together beautifully. It’s a crowd-pleaser and a recipe that will soon become a staple in your kitchen.

Serving Suggestions:

Pair this ratatouille tart with a green salad drizzled with balsamic vinaigrette or a side of roasted potatoes. It can also be served as an appetizer, cut into bite-sized pieces and served with toothpicks. It’s a versatile dish that can be enjoyed in many ways.