Ratatouille Tarts

Serve these flavourful, cheese-topped vegetarian tarts as an appetizer.

Prep Time: 30 minutes.

Cooking Time: About 30 minutes.

Makes: 18 tarts.

2 Tbsp. olive oil.

1/2 medium onion, finely chopped.

1 small yellow bell pepper, finely chopped.

1/2 small eggplant, cut into 1/4" cubes (about 1 cup).

1 small zucchini, cut into 1/4" cubes (about 1 cup).

1/4 cup white wine.

1 cup tomato basil pasta sauce.

2 Tbsp. cold water.

Pinch sugar.

18 (3") Shortcrust tart shells.

1/4 cup freshly grated parmesan cheese.

Method:

Place the oil in large skillet set over medium heat. Add the onion, bell pepper, eggplant, and zucchini and cook until tender, about 5 minutes. Add the wine, pasta sauce, water and sugar, bring to a simmer, and simmer 5 minutes. Remove from the heat and cool to room temperature. Bake the tart shells as per package directions; cool to room temperature. Remove tarts from their foil liners and set them on a baking sheet lined with parchment paper. Fill the tarts with the ratatouille mixture and sprinkle with the cheese. Bake in a 350 degrees F oven 10 minutes, or until the filling is well heated through. Arrange on a platter and serve.

Options:

To prepare these tarts in advance, bake the tarts, and make the filling, the day or morning before you will serve them. Cool both to room temperature. Cover and keep 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 the recipe.

Nutrition Per Serving:

Per tart: about 128 calories, 1.8g protein, 8.2g fat (2.4g saturated), 12g carbohydrate, 0.8g dietary fibre, 1mg cholesterol, 185mg sodium. %RDI: 3% calcium, 4% iron, 2% vit A, 15% vit C, 7% folate.