Cornmeal-Crusted Roasted Ratatouille Tart
Show: Healthy Appetite with Ellie Krieger
Episode: Laid-Back Style
Rate This RecipeRead users' reviews (53)
- Recipe categories: Grains, Cornmeal, Vegetables,
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Nutrition Facts
- Nutritional Analysis
- Per Serving
- Calories
- 220
- Carbohydrates
- 18 g
- Total Fat
- 14 g
- Saturated Fat
- 3.5 g
- Protein
- 6 g
- Fiber
- 3 g
- Sodium
- 240 mg
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Average Rating:
Total Reviews: 53
Showing 31-40 of 53
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By kilvap1633_10071227
Norwalk, CT
on March 22, 2008
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Have made this quite a few times, and have gotton rave reviews all the time, a great summer dish to bring to a party , when all the fresh veggies are out ! Very nutritional
By armstrong.april...
north bend, OR
on November 04, 2007
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This dish is so tasty! Took this dish to a potluck and it was a hit!
By abbie.digeon_53...
Millburn, NJ
on May 22, 2007
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This pie or tart is the best I've ever made. I used plum tomatoes for it and it turned out fantastically.
By jmills212_7636744
new york, NY
on May 01, 2007
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Tart was excellent except the crust was a little dry and I think could have used a little more butter and less oil.
I think I would make again also with regular crust. Not as healthly though.
By s grodanz
philadelphia, pa
on April 30, 2007
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Sometimes I feel as though I've eaten all the salad I can stand and I'm tempted to blow my diet. If you ever feel that way, this recipe is a great way to load up on veggies and stay on track.
By kalesso_7597017
Charlestown, MA
on April 17, 2007
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This was quite tasty. If you do the prep in stages it's quite manageable. The end result is also delicious. The vegetables in my tart were moist, even after being in the fridge for a couple of days. I substituted herbed chevre for the mozzarella and it was delicious that way. I was worried the crust would be too crumbly but it held up beautifully even though I substituted a 10 inch springform pan since that was all I have. I'll definitely make this again.
By chutchinson_3907913
Albany, NY
on April 16, 2007
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Oh, I love this tart, and it feels great to eat because it's so nutritious. I've been very impressed with Ellie's recipes and so far this one might be my favorite.
By sterlinglizzy
ME
on April 16, 2007
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This was and has been great the three times I've made it. The texture and flavor is outstanding. it's nice along side a peice of whitefish for dinner. Try it!
By meganhallinan_7...
San Diego, CA
on March 19, 2007
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This is a great meal to have on a sunday afterooon- lots of flavor! Love her recipes!
By thebynes_7257448
Brentwood, TN
on February 19, 2007
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Great tomato flavor from roasting the vegetables. A bit time consuming. Can't see a real reason for cooling the veggies before layering them on the crust. The crust is a bit crumbly, but otherwise a nice change from a wholly flour crust. I used pesto instead of basil and olive oil to brush on the veggies.