Ratatouille Walnut Tart

"This is an awsome tart!!! Great hot, warm or cold."
 
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photo by Tarteausucre photo by Tarteausucre
photo by Tarteausucre
Ready In:
55mins
Ingredients:
12
Yields:
1 tart
Serves:
8
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ingredients

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directions

  • Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
  • Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
  • Stir in tomato paste and cook for 3 minutes more.
  • Remove from heat, stir in nuts.
  • Coat a 9 inch tart pan with olive oil or spray.
  • Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
  • You also want to layer the phyllo in a circle so you have an even jagged edge.
  • Spoon in eggplant mixture.
  • Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
  • Fold the jagged edge over top so you have a nice edge.
  • Bake at 350F for 35 minutes.

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Reviews

  1. I had this as part of my Christmas dinner this year and it was most tasty. Will certainly be having this again - many thanks Diane!
     
  2. This was delicious!!!! I plan on adding more herbs next time, and a little more tomato, and probably a little green bell pepper to make it truly "ratatouille," but it was fantastic as is. Thanks for posting!
     
  3. DiB's, I made this quite awhile ago but froze it before baking. I finally baked it last night, and WOW, what a treat! Such a comforting mix of flavors and prety healthy to boot! I pretty much followed the instructions exactly, except to fudge on a few quantities here and there--I can't help but add a bit here and there as I'm cooking. I put it in a 375 degree oven for about 60-70 minutes from frozen. Thank you for recommending and posting this--I will make this for myself often!!
     
  4. This is a wonderful recipe, my family loved it. The presentation is beautiful. I modified the recipe somewhat, but it turned out well anyhow. I omitted the walnuts since my kids don't really care for them. I didn't have any feta on hand so I added a little extra parmesan cheese. I also added some extra garlic, tomato paste and a touch of cayenne and substituted fresh basil and oregano for the thyme. Thank you for posting this delicious recipe, I'll be making it again soon.
     
  5. The presentation of this recipe is awesome! I added both tarragon and thyme, but as per other reviews will add more herbs next time. I have never cooked with eggplant before and it was neat to try something so different. Thank you for the recipe!
     
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Tweaks

  1. This is a wonderful recipe, my family loved it. The presentation is beautiful. I modified the recipe somewhat, but it turned out well anyhow. I omitted the walnuts since my kids don't really care for them. I didn't have any feta on hand so I added a little extra parmesan cheese. I also added some extra garlic, tomato paste and a touch of cayenne and substituted fresh basil and oregano for the thyme. Thank you for posting this delicious recipe, I'll be making it again soon.
     

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