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Ratatouille Tarts

Ratatouille Tarts

Prep Time: 15 mins

Total Time: 1 h

Makes: 18 tarts

Ingredients

2 tbsp: olive oil; 30 mL

1/2: medium onion, finely chopped

1: small sweet yellow pepper, finely chopped

1/2: small eggplant, cut in 1/4-in. (5 mm) cubes (about 1 cup/250 mL)

1: small zucchini, cut in 1/4-in. (5 mm) cubes (about 1 cup/250 mL)

1 cup: tomato-basil pasta sauce; 250 mL

1/4 cup: white wine; 60 mL

: pinch of sugar

18: Compliments Tart Shells (3-in./8-cm)

1/4 cup: freshly grated Parmesan cheese; 60 mL

Method

Step 1: Place oil in a large skillet set over medium heat. Add onion, sweet pepper, eggplant and zucchini; cook until tender, about 5 min. Add pasta sauce, wine, sugar and 2 tbsp (30 mL) of cold water. Bring to a simmer; simmer for 5 min. Remove from heat and let cool to room temperature.

Step 2: Bake tart shells as per package directions; let cool to room temperature.

Step 3: Remove tarts from foil liners; place on a parchment paper–lined baking sheet. Divide ratatouille mixture among tarts; sprinkle with Parmesan cheese. Bake in a 350°F (180°C) oven for 10 min. or until filling is heated through.

Characteristics

Potluck

Nutritional Facts Per Serving

Nutrition Description:: per 1 tart

Calories:: 128

Fat:: 9 g

Carbs:: 12 g

Fibre:: 1 g

Cholesterol:: 1 mg

Protein:: 2 g

Sodium:: 185 mg

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