- Prep Time
- 15 mins
- Total Time
- 1 h
- Makes
- 18 tarts
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1/2
- medium onion, finely chopped
- 1
- small sweet yellow pepper, finely chopped
- 1/2
- small eggplant, cut in 1/4-in. (5 mm) cubes (about 1 cup/250 mL)
- 1
- small zucchini, cut in 1/4-in. (5 mm) cubes (about 1 cup/250 mL)
- 1 cup
- tomato-basil pasta sauce
- 250 mL
- 1/4 cup
- white wine
- 60 mL
- pinch of sugar
- 18
- Compliments Tart Shells (3-in./8-cm)
- 1/4 cup
- freshly grated Parmesan cheese
- 60 mL
Directions
Step 1
Place oil in a large skillet set over medium heat. Add onion, sweet pepper, eggplant and zucchini; cook until tender, about 5 min. Add pasta sauce, wine, sugar and 2 tbsp (30 mL) of cold water. Bring to a simmer; simmer for 5 min. Remove from heat and let cool to room temperature.
Step 2
Bake tart shells as per package directions; let cool to room temperature.
Step 3
Remove tarts from foil liners; place on a parchment paper–lined baking sheet. Divide ratatouille mixture among tarts; sprinkle with Parmesan cheese. Bake in a 350°F (180°C) oven for 10 min. or until filling is heated through.
Tip
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Nutrition Facts
- Nutrition Description:
- per 1 tart
- Calories:
- 128
- Fat:
- 9 g
- Carbs:
- 12 g
- Fibre:
- 1 g
- Cholesterol:
- 1 mg
- Protein:
- 2 g
- Sodium:
- 185 mg
