Ratatouille Walnut Tart

Recipe by Diana Adcock
READY IN: 55mins
SERVES: 8
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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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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