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 41-50 of 53
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By claudiakkelly_7...
Ridgefield, CT
on February 18, 2007
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Was so surprised about the taste!! Thought it would be dry -- not so. The crust was melt-in-your mouth perfect. This is definitely a keeper and a perfect lenten meal. Thanks so much!
By rcatalogo_5364946
Sherman Oaks, CA
on February 17, 2007
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I really loved this recipe. It was easy, a bit time consuming, but was worth it. Everyone at work said it looked really good and a couple of people asked for the recipe. I didn't use eggplant, but used zucchini, basil, tomatoes and mushrooms with the cheese. I'll probably add marinated artichokes for added zing next time. It was delish! You don't even realize it's good for you.
By audreys946_7129118
Pittsburgh, PA
on February 15, 2007
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We love this tart. It was easy to make even though it took 3 cookie sheets instead of 2 to roast the vegetables. My husband hates eggplant but he didn't even know it was in there. This is a "very good for you" side dish that I will be making a lot more. I ate it for breakfast, lunch, and dinner.
By johnnaanderson_...
Tipton, MO
on February 13, 2007
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If you have a some leisure time to spend in the kitchen, this recipe is well worth the effort! The cornmeal crust was buttery and tender, and the roasted vegetables and melted cheesy layers created ratatouille perfection. Will definitely make again.
By mque76_2501359
Plantation, FL
on February 12, 2007
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The cornmeal crust along with the roasted veggies was a tasty combination, however, I found that without a sauce to complement the veggies, this dish was quite dry. I recommend adding marinara sauce to make this dish more appetizing
By marti1018_6970228
Tunkhannock, PA
on February 12, 2007
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This was great and reheated nicely for work but it took longer to roast the vegetables than the receipe said
By dragonheart3407...
Barrigada, GU
on February 12, 2007
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My husband and I really loved this tart! He did'nt even notice that it did not have any kind of meat in it! This is a keeper! Will definitely include in my regular menu!
By 517272
Brandon, MS
on February 11, 2007
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The flavor of this was excellent and it was very pretty. I guess I sliced the eggplant too thick because I didn't get two layers of it. The crust was very crumbly. When I make it again, I will probably use a pre-bought pie crust and add squash and maybe some bacon bits. I also did not have a torte pan so I used a springform pan and it worked fine.
By mazie61
Wake Forest,NC
on February 11, 2007
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I made this exactly according to the recipe, just wonderful! I think roasting the vegetables is the key. The crust is also great!
By spagolove_4172223
McKinney, TX
on February 09, 2007
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This was delicious. I left out the shallots and added in onion powder, then when roasting the vegetables I added minced garlic on top. When baking, I baked it for 12 minutes on 375 then turned on the broiler to brown the cheese for 2 minutes. My family loved it, especially our child. Very delicious, quick and healthy. I served it with chicken breasts cooked in chicken broth, white wine and spinach. Delicious.