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Ratatouille Tart (vegan)

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I LOVE Ratatouille! It’s healthy, delicious, easy to prepare and makes a great wallet friendly dinner dish. I also LOVE brunch- favorite meal of the week by far! I came up with this recipe for a ratatouille tart when I wanted to cook something vegan for a ladies brunch that was healthy, light, gluten free and easy to serve like a quiche.

Further Food Commentary:

What I like about this Ratatouille tart is that it's a savory, quiche-like recipe that is packed with veggies. You can please any sort of crowd, while making sure that everyone gets a decent mixture of protein, fiber, fat, vitamins, and minerals. Although each serving has some healthy unsaturated fats, this dish is particularly high in saturated fat. If you are concerned about your saturated fat intake, try substituting olive or avocado oil in place of coconut oil.

By Katie Bishop, MS, Nutritionist
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Ratatouille Tart (vegan)

Stars ( Reviews)

  • Prep Time:40 minutes
  • Cook Time:1 hour 10 minutes
  • Servings: 8

Ingredients

For the Crust:

2/3 cup yellow cornmeal
1/3 cup gluten free all purpose flour or coconut flour
½ teaspoon salt
4 tablespoons coconut oil (melted)
2 tablespoons raw honey
3 tablespoons water

 

For the Filling:

3 large yellow onions
2 teaspoons thyme (chopped)
3 tablespoons coconut oil
2 tablespoons olive oil
coconut oil for greasing
1 small eggplant
2 zucchini
3 medium ripe tomatoes
1 teaspoon salt
¼ cup fresh basil (cut into ribbons)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Peel the onions and cut in half. Using a kitchen mandolin, if you have one, slice the onions thinly.
  3. Heat the coconut oil in a large cast iron or non-stick pan.
  4. Add the onions and thyme to the pan cook on medium/ low heat until caramelized 25-30 mins. Make sure you keep an eye on the pan so that the onions don’t burn.
  5. Season with salt and pepper. You can speed the process along by adding one teaspoon of honey once the onions have shrunk over half in size and are browned. The sugar in the honey will help the onions caramelize quicker and add sweetness to the onions, which is nice for this tart. Set aside.
  6. Meanwhile, combine the cornmeal, gluten free flour, and salt in a food processor. Pulse until combined.
  7. Add the coconut oil and honey and pulse until the mixture resembles wet sand, about 20 times.
  8. Add the water and pulse until the mixture comes together into a loose dough.
  9. Place the dough into a 9-inch tart form with a detachable rim.
  10. Press the dough into the bottom and up the sides of the tart pan to form the crust. Make sure you’ve distributed the dough evenly.
  11. Using a fork, prick the dough about 10 times across the bottom of the pan. This is to release any air that is created in the baking process so that your crust won’t crack.
  12. Press aluminum foil into the bottom and up the sides of the pan, on top of the dough.
  13. Weigh it down with uncooked rice or pie weights if you have them. Place the tart on a baking sheet and bake in the oven for 10 minutes.
  14. Remove the foil and rice or pie weights and continue to bake for another 5 minutes. Remove from the oven to let cool and increase the temperature of the oven to 400 degrees F.
  15. Next, cover two baking sheets with aluminum foil and grease with coconut oil.
  16. Using a kitchen mandolin, if you have one, slice the eggplant and zucchini into 1/8-inch-thick rounds.
  17. Then thinly slice the tomatoes.
  18. Place vegetables onto the baking sheets in one layer.
  19. Using a pastry brush, brush all veggies with olive oil and season with salt and pepper on both sides.
  20. Roast the vegetables in the oven until soft but not browned, about 15 minutes.
  21. Remove from the oven to let cool and turn the oven back down to 350 degrees F.
  22. Once the vegetables have cooled, spread the caramelized onions into the bottom of the tart shell. Then, lay the eggplant slices on top of the caramelized onions, letting them overlap to fit the tart. Lay the zucchini slices over the eggplant in the same way. The last layer consists of the roasted tomatoes.
  23. Once you’ve laid them out over the zucchini, place the tart back into the oven and let bake for another 20- 25 minutes.
  24. Let the tart cool for 5 minutes before topping with basil and slicing to serve. The tart can also be enjoyed cold.
Preheat the oven to 350 degrees F. Peel the onions and cut in half. Using a kitchen mandolin, if you have one, slice the onions thinly. Heat the coconut oil in a large cast iron or non-stick pan. Add the onions and thyme to the pan cook on medium/ low heat until caramelized 25-30 mins. Make sure you keep an eye on the pan so that the onions don’t burn. Season with salt and pepper. You can speed the process along by adding one teaspoon of honey once the onions have shrunk over half in size and are browned. The sugar in the honey will help the onions caramelize quicker and add sweetness to the onions, which is nice for this tart. Set aside. Meanwhile, combine the cornmeal, gluten free flour, and salt in a food processor. Pulse until combined. Add the coconut oil and honey and pulse until the mixture resembles wet sand, about 20 times. Add the water and pulse until the mixture comes together into a loose dough. Place the dough into a 9-inch tart form with a detachable rim. Press the dough into the bottom and up the sides of the tart pan to form the crust. Make sure you’ve distributed the dough evenly. Using a fork, prick the dough about 10 times across the bottom of the pan. This is to release any air that is created in the baking process so that your crust won’t crack. Press aluminum foil into the bottom and up the sides of the pan, on top of the dough. Weigh it down with uncooked rice or pie weights if you have them. Place the tart on a baking sheet and bake in the oven for 10 minutes. Remove the foil and rice or pie weights and continue to bake for another 5 minutes. Remove from the oven to let cool and increase the temperature of the oven to 400 degrees F. Next, cover two baking sheets with aluminum foil and grease with coconut oil. Using a kitchen mandolin, if you have one, slice the eggplant and zucchini into 1/8-inch-thick rounds. Then thinly slice the tomatoes. Place vegetables onto the baking sheets in one layer. Using a pastry brush, brush all veggies with olive oil and season with salt and pepper on both sides. Roast the vegetables in the oven until soft but not browned, about 15 minutes. Remove from the oven to let cool and turn the oven back down to 350 degrees F. Once the vegetables have cooled, spread the caramelized onions into the bottom of the tart shell. Then, lay the eggplant slices on top of the caramelized onions, letting them overlap to fit the tart. Lay the zucchini slices over the eggplant in the same way. The last layer consists of the roasted tomatoes. Once you’ve laid them out over the zucchini, place the tart back into the oven and let bake for another 20- 25 minutes. Let the tart cool for 5 minutes before topping with basil and slicing to serve. The tart can also be enjoyed cold.

Nutrition Information

Per Serving:  Calories: 273; Total Fat: 17g; Saturated Fat: 11g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 458mg; Potassium: 595mg; Carbohydrate: 29g; Fiber: 5g; Sugar: 12g; Protein: 4g

Nutrition Bonus:   Vit C: 44%; Vit A: 13%; Iron: 10%

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