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Ratatouille tartlets
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 18.20 gm olive oil
  • 2 zucchini, coarsely chopped
  • 2 yellow capsicum, seeded, coarsely chopped
  • 1 small eggplant, cut into 2cm pieces
  • 400g can crushed tomatoes
  • 2 sheets (25cm) frozen ready-rolled puff pastry
  • 100g goat's cheese, crumbled
Instructions:
  • In a large frying pan set over high heat, heat the oil. Cook the onion, stirring, for 2-3 minutes until softened. Add zucchini, capsicum, and eggplant, stirring occasionally, and cook for 5 minutes until tender. Stir in the tomato and cook, partially covered, for 10 minutes until the veggies are tender and the sauce thickens slightly. Season with salt and pepper, then remove from heat.
  • 1. Preheat the oven to 220°C and line an oven tray with baking paper. 2. Cut one pastry sheet into quarters and the other into 1.5cm strips. 3. Wrap the pastry strips around the edges of each pastry square, trimming as needed. 4. Place the prepared pastries on the lined tray. 5. Spoon the zucchini mixture onto each pastry square and top with goat's cheese. 6. Bake in the preheated oven for 10-12 minutes, or until the pastry is puffed and golden. 7. Remove the pastries from the oven and enjoy!
  • Serve the ratatouille tartlets on plates right away for a delightful presentation.

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