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Ratatouille Tarts
with Marinated Summer Squash
50 MIN
2 Servings
From the Test Kitchen
Ratatouille, beloved in Provence, France, is a comforting, satisfying dish of stewed late-summer vegetables. Here, we’re using a medley of eggplants, peppers, and tomatoes (yours may be red or yellow) to make delectable tarts, garnished with creamy goat cheese and chives. A side of summer squash—marinated with vinegar and olive oil to soften its crunch—completes the dish with more fresh, seasonal flavor.
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NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
Title
- 2 Pie Crusts
- 4 oz Sweet Peppers
- 4 oz Cherry Or Charm Tomatoes
- 2 cloves Garlic
- 1 Summer Squash
- 6 oz Fairy Tale Eggplants
- 2 Tbsps Tomato Paste
-
1 oz Golden Sweet Piquante Peppers
- 1 Tbsp Red Wine Vinegar
-
2 Tbsps Quark Cheese
-
¼ cup Spreadable Goat Cheese
-
1 bunch Chives
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Roughly chop the piquante peppers. Cut the eggplants into ¼-inch-thick rounds. Cut off and discard the sweet pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Peel and roughly chop the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Halve the squash lengthwise; thinly slice crosswise. Cut the chives into ½-inch pieces. In a bowl, combine the goat cheese and a drizzle of olive oil. Season with salt and pepper to taste.
2
Start the vegetables:
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the eggplants in a single layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sweet peppers and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the tomato paste. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.
3
Finish the vegetables:
Add the seasoned tomatoes and ¼ cup of water to the pan; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the water has cooked off. Turn off the heat. Stir in the quark cheese. Season with salt and pepper to taste.
4
Assemble & bake the tarts:
Place the pie crusts on a sheet pan, leaving them in their tins. Divide the finished vegetables between the pie crusts. Bake 14 to 16 minutes, or until the crusts are golden brown. Remove from the oven and let stand for at least 2 minutes.
5
Marinate the squash:
While the tarts bake, in a medium bowl, combine the squash, piquante peppers, vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.
6
Plate your dish:
Transfer the baked tarts to a serving dish. Garnish with spoonfuls of the seasoned goat cheese. Garnish the tarts and marinated squash with the chives. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Roughly chop the piquante peppers. Cut the eggplants into ¼-inch-thick rounds. Cut off and discard the sweet pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Peel and roughly chop the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Halve the squash lengthwise; thinly slice crosswise. Cut the chives into ½-inch pieces. In a bowl, combine the goat cheese and a drizzle of olive oil. Season with salt and pepper to taste.
2
Start the vegetables:
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the eggplants in a single layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sweet peppers and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the tomato paste. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.
3
Finish the vegetables:
Add the seasoned tomatoes and ¼ cup of water to the pan; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the water has cooked off. Turn off the heat. Stir in the quark cheese. Season with salt and pepper to taste.
4
Assemble & bake the tarts:
Place the pie crusts on a sheet pan, leaving them in their tins. Divide the finished vegetables between the pie crusts. Bake 14 to 16 minutes, or until the crusts are golden brown. Remove from the oven and let stand for at least 2 minutes.
5
Marinate the squash:
While the tarts bake, in a medium bowl, combine the squash, piquante peppers, vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.
6
Plate your dish:
Transfer the baked tarts to a serving dish. Garnish with spoonfuls of the seasoned goat cheese. Garnish the tarts and marinated squash with the chives. Enjoy!
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