Ratatouille Walnut Tart II

Name: Ratatouille Walnut Tart II
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters grated asiago cheese; 3 Tbsps butter; 2 larges carrots, sliced thin on the bias; 1 teaspoons dried basil; 1 teaspoons dried marjoram; 1 teaspoons dried parsley; 1 teaspoons dried rosemary; 1 teaspoons dried sage; 1 teaspoons dried thyme; 340 grams eggplant, sliced thin; 3 garlic cloves, minced; 118 milliliters goat cheese, chopped; 2 heirloom tomatoes, sliced; 1 leek, sliced thin; 4 servings olive oil; 10 sheets phyllo dough, thawed; 3 teaspoons tomato paste; 4 servings vegetable stock; 237 milliliters walnuts, chopped; 4 smalls zucchini, sliced thin

For $5.0 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains about 22g of protein, 55g of fat, and a total of 768 calories. This recipe serves 4. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. Head to the store and pick up thyme, vegetable stock, rosemary, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Slice the eggplant and place them on a cooling rack over a cookie sheet and sprinkle liberally with salt.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Baking Sheet

Wire Rack

Let them sweat for about 30 minutes.Slice zucchini and carrots,

Ingredients you will need

Zucchini

Carrot

Place them on a cookie sheet. Salt, pepper and drizzle with olive oil. Roast in a 350F oven for 15-20 minutes or just until the zucchini are tender. You might want to put the carrots back in until tender.Rinse off the eggplant in the sink to remove the excess salt.

Ingredients you will need

Olive Oil

Eggplant

Zucchini

Carrot

Pepper

Salt

Equipment you will use

Baking Sheet

Oven

Place them on a cookie sheet. Pepper and drizzle them with olive oil and roast for 15-20 minutes or just until tender.

Ingredients you will need

Olive Oil

Pepper

Equipment you will use

Baking Sheet

Let the veggies chill out on the counter or fridge while you make the crust.Melt 3-4 Tbsp butter. I use unsalted sweet cream, but use what you have. I added in to the butter 1/2 tsp each of: rosemary, sage, thyme, basil, parsley, and marjoram.With a pastry brush, brush the butter and herb mixture onto each of the sheets of phyllo.

Ingredients you will need

Marjoram

Rosemary

Parsley

Butter

Basil

Cream

Crust

Thyme

Sage

Equipment you will use

Pastry Brush

Sprinkle each sheet with your asiago cheese.

Ingredients you will need

Asiago Cheese

Layer Phyllo sheets in a 11-inch tart pan, stopping with a plain sheet ontop. (You could also sprinkle some ground walnuts between the layers. That would be yummy.).

Ingredients you will need

Filo Pastry

Walnuts

Equipment you will use

Tart Form

Layer the veggies in the tart pan. I started with the largest, eggplant, then the zucchini and carrots.In a sautee pan, add 2-3 tbsp olive oil and sautee the leeks and garlic for about 2-3 minutes stirring until they start to break down.

Ingredients you will need

Olive Oil

Eggplant

Zucchini

Carrot

Garlic

Leek

Equipment you will use

Tart Form

Frying Pan

Add in tomato paste, vegetable stock and herbs. You just want enough vegetable stock to thin out the paste so it's spreadable, about 2 tablespoons.

Ingredients you will need

Vegetable Stock

Tomato Paste

Herbs

Spread leek mixture over the eggplant, zucchini and carrots in the tart pan. Top with heirloom tomatoes and sprinkle with walnuts, remaining cheese and goat cheese.

Ingredients you will need

Heirloom Tomato