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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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