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Source: Campbell's Recipes
Tagged With: 8 servings
Ratatouille Tart
This savory puff pastry tart is filled with eggplant, zucchini and peppers topped with a beautiful arrangement of sliced tomatoes, and zucchini.  It sounds like a lot of work, but it takes less than an hour to put together.
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Serves: 8 servings
Prep Time: 50 minutes
Cook Time: 75 minutes
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
5 tablespoons olive oil
1 large eggplant, peeled and cut into 1/2-inch cubes (about 10 cups)
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3 medium zucchini, peeled and diced (about 4 1/2 cups)
1 medium green pepper, diced (about 1 cup)
1 teaspoon dried oregano leaves, crushed
ground black pepper
garlic powder
2 cans (8 ounces each) tomato sauce
1 tablespoon tomato paste
1 tablespoon red wine vinegar
6 small Italian plum tomato, sliced
2 medium zucchini, sliced (about 3 cups)
1 tablespoon dry bread crumbs




Heat the oven to 350°F.
Heat the oil in a 12-inch skillet over medium heat.  Add the eggplant, onion and garlic and cook for 5 minutes, stirring occasionally.  Add the zucchini and green pepper. Cook until the vegetables are tender. Season with the oregano, black pepper and garlic powder.
Stir the tomato sauce, tomato paste and vinegar in the skillet. Cook for 5 minutes.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square.  Cut off the corners to make a circle.  Press the pastry into the bottom and up the sides of a 10-inch tart pan with a removable bottom.  Trim off the excess pastry.  Prick the pastry thoroughly with a fork. Place a piece of aluminum foil onto the pastry.  Add pie weights or dried beans.
Bake for 15 minutes or until the pastry is golden brown. Remove the foil and weights.  Let the pastry cool in the pan on a wire rack for 10 minutes.

Spoon the eggplant mixture into the crust. Arrange the tomatoes and zucchini in concentric circles to completely cover the eggplant mixture.  Sprinkle with the bread crumbs.
Bake for 1 hour or until the zucchini and tomatoes are browned.
Ratatouille-Stuffed Portobello Mushrooms: Omit the puff pastry.  Prepare the eggplant filling as directed above. Cook 5 to 6 portobello mushrooms top-side down in 1 tablespoon olive oil in a 12-inch skillet over medium-high heat for 10 minutes or until golden brown. Turn over and cook about 5 minutes more or until tender. Divide the eggplant mixture among the mushrooms. Sprinkle with 1/4 cup chopped fresh parsley.


Notes:
Nutritional Values per Serving using Pepperidge Farm Puff Pastry Sheets: Calories 275, Total Fat 17g, Saturated Fat 6g, Cholesterol 0mg, Sodium 525mg, Total Carbohydrate 27g, Dietary Fiber 6g, Protein 6g, Vitamin A 23%DV, Vitamin C 39%DV, Calcium 5%DV, Iron 13%DV

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