Ratatouille Tatin Tartlets — Tartelettes Tatin à la ratatouille

Name: Ratatouille Tatin Tartlets — Tartelettes Tatin à la ratatouille
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 75
Cuisine: Mediterranean, French, European
Ingredients: 1 large Grease 6 individual ceramic oven molds (you can choose to make a tart as well); 1 medium Roll the dough thickness) and cut 6 dough circles larger than the molds; 75 servings Grate the cheese thinly; 75 servings Add the washed cherry tomatoes left intact. Cook for 5 mns. In total, the cooking time varies from 30 to 40 mns (remember the vegetables will still cook in the oven); 75 servings Add then the chopped coriander, basil and parsley and the balsamic vinegar and stir. Your vegetables should soft. If hard still, prolong the cooking time; 1 can Add the coriander powder and continue to cook until the fragrance of the coriander be smelled. Then add the zucchinis and stir. Cook for 3 mns until softer, then remove from pot; 1 small Wash the eggplants and cut them in cubes. Place them in a sieve and sparkle with salt. Set aside for 30 mns (by doing this, the eggplants are more tender when cooked); 75 servings Let cool for 3 mns before running a sharp knife blade around the mold, to help unmold the tarts; 1 Tbsp Heat another of olive oil in the pot and cook the peppers. When softer, remove; 1 medium Heat 1 tbsp olive oil in your preferred simmered-food pot (I used Le Creuset). When hot, add the chopped yellow onion and chopped garlic and cook on heat until the vegetables are softer; 75 servings Wash the zucchinis and peppers and cut in small cubes; 75 servings Cover the vegetables with a dough circle and with the help of a knife blade, tuck the border of the dough inside; 75 servings Place the tartlets in the oven and cook for about 25 mns (for the tartlets) or until the dough has a nice golden colour (you need more time for a large tart); 1 serving Take a plate and place a tartlet on each plate; 75 servings Cover with grated cheese; 75 servings Do the same thing with the eggplants, then add the reserved zucchinis and peppers with the thyme and cook for about 10 mns; 75 servings In each mold, place the vegetables all the way to the edge (make sure you do not add the juice from the ratatouille as the vegetables will give out more juice while cooking in the oven); 200 cups Preheat your oven at 400 F

Ratatouille Tatin Tartlets — Tartelettes Tatin à la ratatouille might be just the hor d'oeuvre you are searching for. This recipe serves 75. One serving contains 207 calories, 8g of protein, and 3g of fat. From preparation to the plate, this recipe takes around 45 minutes. A mixture of cover, wash the eggplants and cut them in cubes. place them in a sieve and sparkle, heat olive oil in your preferred simmered-food pot . when, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Wash the eggplants and cut them in small cubes.

Ingredients you will need

Eggplant

Place them in a sieve and sparkle with salt. Set aside for 30 mns (by doing this, the eggplants are more tender when cooked).Wash the zucchinis and peppers and cut in small cubes.

Ingredients you will need

Eggplant

Zucchini

Peppers

Salt

Equipment you will use

Sieve

Heat 1 tbsp olive oil in your preferred simmered-food pot (I used Le Creuset). When hot, add the chopped yellow onion and chopped garlic and cook on medium heat until the vegetables are softer.

Ingredients you will need

Yellow Onion

Vegetable

Olive Oil

Garlic

Equipment you will use

Pot

Add the coriander powder and continue to cook until the fragrance of the coriander can be smelled. Then add the zucchinis and stir. Cook for a few mns until softer, then remove from pot.

Ingredients you will need

Coriander

Zucchini

Equipment you will use

Pot

Heat another tbsp of olive oil in the pot and cook the peppers. When softer, remove.Do the same thing with the eggplants, then add the reserved zucchinis and peppers with the thyme and cook for about 10 mns.

Ingredients you will need

Eggplant

Olive Oil

Zucchini

Peppers

Thyme

Equipment you will use

Pot

Add the washed cherry tomatoes left intact. Cook for 5 mns. In total, the cooking time varies from 30 to 40 mns (remember the vegetables will still cook in the oven).

Ingredients you will need

Cherry Tomato

Vegetable

Equipment you will use

Oven

Add then the chopped coriander, basil and parsley and the balsamic vinegar and stir. Your vegetables should soft. If hard still, prolong the cooking time.Preheat your oven at 400 F (200 C).Grate the cheese thinly.Grease 6 individual ceramic oven molds (you can choose to make a large tart as well).In each mold, place the vegetables all the way to the edge (make sure you do not add the juice from the ratatouille as the vegetables will give out more juice while cooking in the oven).Cover with grated cheese.

Ingredients you will need

Balsamic Vinegar

Vegetable

Coriander

Parsley

Cheese

Basil

Juice

Equipment you will use

Oven

Roll the dough (medium thickness) and cut 6 dough circles larger than the molds.Cover the vegetables with a dough circle and with the help of a knife blade, tuck the border of the dough inside.

Ingredients you will need

Vegetable

Dough

Roll

Equipment you will use

Knife

Place the tartlets in the oven and cook for about 25 mns (for the tartlets) or until the dough has a nice golden colour (you need more time for a large tart).

Ingredients you will need

Dough

Equipment you will use

Oven

Let cool for a few mns before running a sharp knife blade around the mold, to help unmold the tarts.Take a serving plate and place a tartlet on each plate.

Equipment you will use

Knife

Equipment

Ingredients

Servings:

1large

Grease 6 individual ceramic oven molds (you can choose to make a tart as well)1medium

Roll the dough thickness) and cut 6 dough circles larger than the molds 75servings

Grate the cheese thinly 75servings

Add the washed cherry tomatoes left intact. Cook for 5 mns. In total, the cooking time varies from 30 to 40 mns (remember the vegetables will still cook in the oven)75servings

Add then the chopped coriander, basil and parsley and the balsamic vinegar and stir. Your vegetables should soft. If hard still, prolong the cooking time 1can

Add the coriander powder and continue to cook until the fragrance of the coriander be smelled. Then add the zucchinis and stir. Cook for 3 mns until softer, then remove from pot 1small

Wash the eggplants and cut them in cubes. Place them in a sieve and sparkle with salt. Set aside for 30 mns (by doing this, the eggplants are more tender when cooked)75servings

Let cool for 3 mns before running a sharp knife blade around the mold, to help unmold the tarts 1Tbsp

Heat another of olive oil in the pot and cook the peppers. When softer, remove 1medium

Heat 1 tbsp olive oil in your preferred simmered-food pot (I used Le Creuset). When hot, add the chopped yellow onion and chopped garlic and cook on heat until the vegetables are softer 75servings

Wash the zucchinis and peppers and cut in small cubes 75servings

Cover the vegetables with a dough circle and with the help of a knife blade, tuck the border of the dough inside 75servings

Place the tartlets in the oven and cook for about 25 mns (for the tartlets) or until the dough has a nice golden colour (you need more time for a large tart)1serving

Take a plate and place a tartlet on each plate 75servings

Cover with grated cheese 75servings

Do the same thing with the eggplants, then add the reserved zucchinis and peppers with the thyme and cook for about 10 mns 75servings

In each mold, place the vegetables all the way to the edge (make sure you do not add the juice from the ratatouille as the vegetables will give out more juice while cooking in the oven)200cups

Preheat your oven at 400 F

Recommended wine: Bordeaux, Champagne, White Burgundy

French can be paired with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Pindefleurs St-Emilion Bordeaux with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.