Ratatouille Tarts

with Marinated Summer Squash

50 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

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

Cook Along

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!