Ratatouille Tarts
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Makes
- 18 tarts
Ingredients
- 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
- pinch of sugar
- 18
- Compliments Tart Shells (3-in./8-cm)
- 1/4 cup
- freshly grated Parmesan cheese
- 60 mL
Directions
Step 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, sugar and 2 tbsp (30 mL) of cold water. Bring to a simmer; simmer for 5 min. Remove from heat and let cool to room temperature.
Step 2
Bake tart shells as per package directions; let cool to room temperature.
Step 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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.