Description
Mini Ratatouille Tartlets are a delightful and vibrant appetizer, perfect for showcasing seasonal veggies.
Ingredients
Scale
- 1 cup Eggplant (cut into small dice)
- 1 cup Zucchini (young and firm)
- 1 cup Bell Peppers (mixed varieties)
- 1 cup Tomatoes (cherry, halved)
- 12 pieces Tart Shells (homemade or store-bought)
- 1 tablespoon Fresh Basil (for garnish)
- 1 teaspoon Thyme (fresh preferred)
- 2 tablespoons Olive Oil
- 1 teaspoon Salt (to taste)
- 1 teaspoon Pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C). Blind bake the tart shells for about 10-15 minutes until golden brown.
- 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.
- Fill each tart shell with the sautéed vegetables. Sprinkle fresh basil on top and return to the oven for another 5-7 minutes.
- Remove from oven, let cool for a few minutes, garnish with herbs, and serve warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg