Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Simple Provençal Vegetable Tart

Scott Phillips

Servings:four as a main dish or eight as an appetizer

Leftover ratatouille gets a flaky base from store-bought puff pastry in this savory tart. Serve big squares for dinner or smaller ones for appetizers.

Ingredients

  • 1 9-1/2×9-1/2-inch sheet puff pastry, fully thawed if frozen (thaw overnight in the fridge if possible)
  • Flour, for rolling
  • 8 oil-packed anchovy fillets, drained and chopped
  • 1 to 1-3/4 cupsSautéed Ratatouille
  • 1/3 cup crumbled feta
  • 2 Tbs. roughly chopped fresh flat-leaf parsley (optional)

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 70
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 105
  • Sodium (mg): 270
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 3

Preparation

  • Heat the oven to 425°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet. Prick the pastry all over with a fork, at about 1-inch intervals.
  • Gently stir the anchovies into the ratatouille. Spread the ratatouille over the pastry, to within an inch of the the borders. Distribute the feta over the tart.
  • Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 18 to 25 min. Slide onto a cutting board, sprinkle with the parsley, and cut into squares or strips. Serve warm or at room temperature.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.