Ratatouille Walnut Tart

Ratatouille Walnut Tart created by Tarteausucre

This is an awsome tart!!! Great hot, warm or cold.

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Diana Adcock
Contributor
@Diana Adcock
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"This is an awsome tart!!! Great hot, warm or cold."

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  1. Tarteausucre
    Ratatouille Walnut Tart Created by Tarteausucre
  2. Tarteausucre
    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 :)
  3. spatchcock
    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. Chill
    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!
  5. CardaMom
    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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