Shawn Michael's Ratatouille Tartlet

Delight your taste buds with Shawn Michael's Ratatouille Tartlet, a sophisticated twist on the French classic that combines a medley of vibrant, roasted vegetables with the creamy tang of crumbled goat cheese, all nestled in a buttery, flaky tart shell. Perfectly seasoned with fresh thyme, garlic, and a hint of black pepper, this tartlet captures the essence of Provence in every bite. Featuring a homemade crust and a colorful filling of eggplant, zucchini, bell peppers, and cherry tomatoes, these tartlets are ideal for elegant dinner parties, brunch spreads, or a delightful picnic treat. Garnished with fresh basil leaves, they’re not only delicious but also stunningly beautiful to serve. Whether enjoyed warm or at room temperature, these individual ratatouille tartlets are a true celebration of seasonal vegetables and artisanal baking.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 200 grams All-purpose flour
• 100 grams Unsalted butter (cold, cubed)
• 3 tablespoons Cold water
• 1 unit Eggplant (small, diced)
• 1 unit Zucchini (small, diced)
• 1 unit Red bell pepper (diced)
• 1 unit Yellow bell pepper (diced)
• 150 grams Cherry tomatoes (halved)
• 2 tablespoons Olive oil
• 2 units Garlic cloves (minced)
• 1 tablespoon Fresh thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 100 grams Goat cheese (crumbled)
• 5 units Fresh basil leaves (for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine flour and a pinch of salt. Add cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Step 3

Slowly add cold water, one tablespoon at a time, mixing with a fork until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 20 minutes.

Step 4

While the dough chills, prepare the filling. Heat olive oil in a large skillet over medium heat.

Step 5

Add minced garlic and cook until fragrant, about 1 minute. Then add diced eggplant, zucchini, red bell pepper, and yellow bell pepper. Sauté for 5-7 minutes, stirring occasionally.

Step 6

Stir in the cherry tomatoes, thyme, salt, and black pepper, and cook for an additional 5 minutes. Remove from heat and set aside to cool slightly.

Step 7

Take the chilled dough out of the refrigerator and roll it out on a floured surface to about 1/8-inch thickness.

Step 8

Cut the dough into 6 circles large enough to line the tartlet pans. Gently press the dough into the pans, trimming any overhang.

Step 9

Prick the bottom of the tartlet shells with a fork to prevent puffing. Line each shell with parchment paper and fill with baking weights or dried beans.

Step 10

Blind bake the tartlet shells in the preheated oven for 10 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes until lightly golden.

Step 11

Fill each tartlet shell with the ratatouille mixture and top with crumbled goat cheese.

Step 12

Bake the filled tartlets in the oven for 15-20 minutes, or until the cheese is slightly melted and golden.

Step 13

Remove from the oven and allow to cool for 5 minutes before garnishing with fresh basil leaves.

Step 14

Serve warm or at room temperature and enjoy!

Nutrition Facts

Serving size	(1154.2g)

Amount per serving	% Daily Value*
Calories	2141.7

Total Fat 134.3g	0%
Saturated Fat 70.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 271.9mg	0%
Sodium 2874.3mg	0%
Total Carbohydrate 189.7g	0%
Dietary Fiber 16.7g	0%
Total Sugars 23.1g
Protein 46.8g	0%

Vitamin D 0IU	0%
Calcium 287.8mg	0%
Iron 13.7mg	0%
Potassium 1844.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 8.7%

Carbs: 35.2%