WIC Approved Ratatouille Tarts

Updated at: Wed, 16 Aug 2023 23:49:47 GMT

Step 1

At least a couple hours or up to a day ahead, prepare the tart shells (that recipe is linked). I used 6 tartlet pans but you can make 1 large tart if you prefer. This recipe will work with the same amounts of ingredients for either size. They don’t need to rest, you just want them cooked before filling.

Step 2

Heat oil in a medium sized sauté pan over medium high heat. Add garlic and cook until fragrant (about 2 minutes).

Step 3

Add beans, rosemary and lemon juice. Cook until beans soften and begin to break open (about 2-4 minutes).

Step 4

Remove from heat and empty the mix into a food processor or blender (you can also mash by hand). Puree until the consistency of thick mashed potatoes. Taste and adjust seasonings if necessary. You should not need salt but this is when to add it if you prefer.

Step 5

Fill each tart with enough mix to fill 3/4ths full.

Step 6

Using a mandolin or sharp knife, slice all veggies into thin slices. Cut any large circles into 4ths if using the small tarts.

Step 7

Alternating between all varieties, cover the tart with the veggie slices. I did one layer but you could do 2 on the individual tarts if your veggies are small. If doing a full tart, continue to layer until the entire top is covered.

Step 8

Preheat oven to 400 degrees.

Step 9

Spread a bit of oil over the veggies of each tart, just a thin coating is all you will need.

Step 10

Bake for 10-12 minutes or until veggies are soft and the edges are beginning to crisp.

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