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Cornmeal-Crusted Roasted Ratatouille Tart Recipe

Cornmeal-Crusted Roasted Ratatouille Tart

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 51-53 of 53

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  • on February 07, 2007

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    I was feeling lazy, so I simply bought a frozen pie crust instead and filled it with the veggies. I was surprised how flavorful the dish was, considering it was all vegetables, but I think the key is roasting them with a little olive oil, and salt and pepper.

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  • on February 06, 2007

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    I was truly surprised how good this was. I love veggies but I was afraid it might be a bit on the bland side. The fresh basil coupled with the roasted tomatoes really make the dish - I think the zucchini-eggplant combo could be substituted with other veggies easily, but definitely don't skip the tomatoes.

    I didn't have any shallots so I used 1/3 cup finely chopped onion. I probably did use about twice the amount of shredded mozzarella - my bag was 12 oz.

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  • on February 05, 2007

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    I added yellow squash to the recipe. It was so good.

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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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