Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Ratatouille Tarts Fill 1 Created with Sketch.

with Marinated Summer Squash

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Beloved in Provence, ratatouille is a comforting dish of stewed late-summer vegetables and herbs. Here, we’re using it to fill tarts and featuring a medley of petite fairy tale eggplants, sweet peppers, and sunny charm tomatoes. Baked to bring all the flavors together, then garnished with creamy ricotta and fresh basil, it makes for a hearty vegetarian dinner. Our vibrant side of summer squash—marinated with vinegar to soften its texture—and pickled piquante peppers offers more fresh, seasonal flavor.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

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 the peppers crosswise. Peel and roughly chop the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems. Halve the squash lengthwise; thinly slice crosswise. In a bowl, combine the ricotta cheese and a drizzle of olive oil. Season with salt and pepper to taste.

Start the vegetables:
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, garlic, and whole thyme sprigs; 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.

Finish the vegetables:
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; carefully remove and discard the thyme sprigs. Stir in the quark cheese and half the basil (tearing the leaves just before adding). Season with salt and pepper to taste.

Assemble & bake the tarts:
4 Assemble & bake the tarts:

Place the pie crusts on a sheet pan, leaving them in their tins. Evenly 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.

Marinate the squash:
5 Marinate the squash:

While the tarts bake, in a medium bowl, combine the squash, piquante peppers, vinegar, and 1 tablespoon 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.

Finish the squash & serve your dish:
6 Finish the squash & serve your dish:

Just before serving, to the bowl of marinated squash, stir in the remaining basil (tearing the leaves just before adding). Transfer to a serving dish. Garnish the baked tarts with spoonfuls of the seasoned ricotta cheese. Serve the tarts with the finished squash on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & season the ricotta:

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 the peppers crosswise. Peel and roughly chop the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems. Halve the squash lengthwise; thinly slice crosswise. In a bowl, combine the ricotta 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, garlic, and whole thyme sprigs; 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.

Start the vegetables:
Finish the vegetables:
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; carefully remove and discard the thyme sprigs. Stir in the quark cheese and half the basil (tearing the leaves just before adding). 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. Evenly 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.

Assemble & bake the tarts:
Marinate the squash:
5 Marinate the squash:

While the tarts bake, in a medium bowl, combine the squash, piquante peppers, vinegar, and 1 tablespoon 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.

6 Finish the squash & serve your dish:

Just before serving, to the bowl of marinated squash, stir in the remaining basil (tearing the leaves just before adding). Transfer to a serving dish. Garnish the baked tarts with spoonfuls of the seasoned ricotta cheese. Serve the tarts with the finished squash on the side. Enjoy!

Finish the squash & serve your dish: