Tartlets with ratatouille
1 serving
45 minutes
Tartlets with ratatouille are an exquisite combination of crispy pastry and aromatic baked vegetables. This recipe is inspired by classic French ratatouille but presented in an elegant miniature form, perfect for a festive table or a light snack. Eggplant, zucchini, and sweet peppers drizzled with olive oil and baked until tender reveal their rich flavor complemented by the creaminess of soft cheese. The handmade pastry gives the tartlets a special homey warmth. They can be served warm or chilled, enjoying the harmony of flavors and textures. This dish will be a true decoration of the meal, delighting guests with its refined appearance and gastronomic depth.
1
Pour some warm water into a bowl, add a pinch of salt, and sifted flour.
- Salt: to taste
- Wheat flour: 2 glasss
2
Knead a soft dough by adding butter.
- Olive oil: 1 tablespoon
3
Wrap in film and refrigerate for 2 hours.
4
Roll out the dough, cut out circles, place in molds, and bake for 25 minutes at 180 degrees.
5
Cut the vegetables into cubes, drizzle with oil, and bake.
- Eggplant: 1 piece
- Courgette: 1 piece
- Bell pepper: 2 pieces
- Olive oil: 1 tablespoon
6
Place cheese in the tartlets, then add vegetables on top.
- Soft cheese: 150 g
