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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

To prepare these tarts in advance, bake the tart shells and make the filling up to 24 hours before you plan to serve them. Cool both to room temperature. Cover and store the filling in the fridge; cover and store the tart shells at room temperature. When ready to serve, fill and bake the tarts as described in step 3.
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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