Ratatouille Tarts

Prep time: 15min
Total time: 60min
Makes: 18 tarts
2 tbsp
olive oil
30 mL
1/2
medium onion, finely chopped
1
small sweet yellow pepper, finely chopped
1/2
small eggplant, cut in 1/4-in. (5 mm) cubes (about 1 cup/250 mL)
1
small zucchini, cut in 1/4-in. (5 mm) cubes (about 1 cup/250 mL)
1 cup
tomato-basil pasta sauce
250 mL
1/4 cup
white wine
60 mL
2 tbsp
cold water
30 mL
Pinch sugar
18
(3-in./8 cm) Compliments Tart Shells
1/4 cup
freshly grated Parmesan cheese
60 mL
per 1 tart
calories
128
fat
9 g
carbs
12 g
protein
2 g
cholestrol
1 mg
fibre
1 g
sodium
185 mg

Directions

  1. Place oil in a large skillet set over medium heat. Add onion, sweet pepper, eggplant and zucchini; cook until tender, about 5 min. Add pasta sauce, wine, water and sugar. Bring to a simmer; simmer for 5 min. Remove from heat and let cool to room temperature.

  2. Bake tart shells as per package directions; let cool to room temperature.

  3. Remove tarts from foil liners; place on a parchment paper–lined baking sheet. Divide ratatouille mixture among tarts; sprinkle with Parmesan cheese. Bake in a 350°F (180°C) oven for 10 min. or until filling is heated through.

Tip

To prepare these tarts in advance, bake the tart shells and make the filling up to 24 hours before you plan to serve them. Cool both to room temperature. Cover and store the filling in the fridge; cover and store the tart shells at room temperature. When ready to serve, fill and bake the tarts as described in step 3.