Ratatouille Tatin Tartlets

Course:

Appetizer

Practical information

Prep time

40 min
Cooking

25 min
Difficulty

Pause

30 min
Ready in

1 h 35
Price

Recipe
Comments (0)

Recipe's Ingredients

dough
3 garlic cloves
1 large yellow onion
3 medium zucchinis
3 medium italian eggplants
half red pepper
half orange pepper

dash of white balsamic vinegar
olive oil
dash of coriander powder
fresh basil (about 1 tablespoon)
fresh parsley and coriander (about 1 tablespoon each)
sprig of thyme
80 g old-aged gruyère, finely grated (or beaufort or comté), in any case, a very fruity cheese

Recipe preparation steps
1

Wash the eggplants and cut them in small cubes. Place them in a sieve and sparkle with salt. Set aside for 30 mns (by doing this, the eggplants are more tender when cooked).
2

Wash the zucchinis and peppers and cut in small cubes.
3

Heat 1 tablespoon olive oil in your preferred simmered-food pot (I used Le Creuset). When hot, add the chopped yellow onion and chopped garlic and cook on medium heat until the vegetables are softer. Add the coriander powder and continue to cook until the fragrance of the coriander can be smelled.
4

Then add the zucchinis and stir. Cook for a few mns until softer, then remove from pot. Heat another tablespoons of olive oil in the pot and cook the peppers. When softer, remove.
5

Do the same thing with the eggplants, then add the reserved zucchinis and peppers with the thyme and cook for about 10 mns. Add the washed cherry tomatoes left intact. Cook for 5 mns. In total, the cooking time varies from 30 to 40 mns (remember the vegetables will still cook in the oven).
6

Add then the chopped coriander, basil and parsley and the balsamic vinegar and stir. Your vegetables should be soft. If hard still, prolong the cooking time.
7

Preheat your oven at 400ºF.
8

Grease 6 individual ceramic oven molds (you can choose to make a large tart as well). In each mold, place the vegetables all the way to the edge (make sure you do not add the juice from the ratatouille as the vegetables will give out more juice while cooking in the oven). Cover with grated cheese.
9

Roll the dough (medium thickness) and cut 6 dough circles larger than the molds. Cover the vegetables with a dough circle and with the help of a knife blade, tuck the border of the dough inside.
10

Place the tartlets in the oven and cook for about 25 mns (for the tartlets) or until the dough has a nice golden colour (you need more time for a large tart). Let cool for a few mns before running a sharp knife blade around the mold, to help unmold the tarts. Take a serving plate and place a tartlet on each plate.
Ready !