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Mini Ratatouille Tartlets

Mini Ratatouille Tartlets: A Flavorful Bite of France

Mini Ratatouille Tartlets are a delightful and vibrant appetizer, perfect for showcasing seasonal veggies.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 tartlets
Course: Appetizers
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Eggplant cut into small dice
  • 1 cup Zucchini young and firm
  • 1 cup Bell Peppers mixed varieties
  • 1 cup Tomatoes cherry, halved
For the Tart Shells
  • 12 pieces Tart Shells homemade or store-bought
For the Herb Mixture
  • 1 tablespoon Fresh Basil for garnish
  • 1 teaspoon Thyme fresh preferred
For Cooking
  • 2 tablespoons Olive Oil
For Seasoning
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste

Equipment

  • baking sheet
  • skillet
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Blind bake the tart shells for about 10-15 minutes until golden brown.
  2. In a skillet, heat olive oil over medium heat, add eggplant, zucchini, and bell peppers. Sauté for 8-10 minutes until tender. Season with salt, pepper, and thyme.
  3. Fill each tart shell with the sautéed vegetables. Sprinkle fresh basil on top and return to the oven for another 5-7 minutes.
  4. Remove from oven, let cool for a few minutes, garnish with herbs, and serve warm.

Nutrition

Serving: 1tartletCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 200mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Cool the filling slightly before adding to shells. Ensure tart shells are blind baked properly for crispness.

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