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    You are in: Home / Recipes / Ratatouille Walnut Tart Recipe
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    Ratatouille Walnut Tart

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on December 26, 2001

      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!

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    • on August 04, 2003

      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!

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    • on April 15, 2004

      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!!

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    • on October 28, 2003

      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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    • on February 29, 2004

      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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    • on September 08, 2007

      We made this for a house party at a friends house. It was amazing. Even my Bf's carnivous friends thought it was good. I went at it a little differently. I sweated and Roasted the eggplant. Added in some roasted zucchini and carrots. All of which I thinkly sliced. Used butter and 1/2 tsp each: Sage, Rosemary, Marjoram, Thyme and Basil inbetween the phyllo dough. With Asiago cheese, since I was out of Parmesan. That and Asiago is my fav. I layered the veggies into the tart. Then sauteed the leeks with garlic in a little olive oil, added in some more herbs and added the tomatoe paste, thinned a little with some chicken stock and smear it over the veggies. I think Goat cheese would also be really fantastic on this tart. If you think that the Feta is a little too much. I will be keeping this recipe for years to come. Thank you for posting DiB's :)

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    Nutritional Facts for Ratatouille Walnut Tart

    Serving Size: 1 (141 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 250.8
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 3.9 g
    Cholesterol 13.8 mg
    Sodium 331.8 mg
    Total Carbohydrate 20.3 g
    Dietary Fiber 3.5 g
    Sugars 3.1 g
    Protein 8.6 g

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