ratatouille tart
When I made my version of back in July, I had intended to follow up with suggestions of other things you could do with leftovers, or leftover ingredients, as I always have leftover components but have not yet found a store that will sell me two-thirds of one zucchini and a half an eggplant. I really hate having a quarter eggplant leftover, because I’m very unlikely to use it and incapable of throwing it away, so what usually happens is I stash it in the fridge where it gets forgotten about, rots, is found a month later as when I scream in horror and throw it away afterall, having flashbacks to that time I lived with three friends and we were cleaning out the fridge and found something completely awful way in the back and Dave said “sorry, that was my kiwi” and I was like, “uh, that’s a lemon.”
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 14 ounces frozen puff pastry, defrosted in the fridge overnight*
- 1 Asian eggplant
- 1 smallish zucchini
- 1 smallish yellow squash
- 1 longish red bell pepper
- 1/3 cup tomato puree (such as Pomi) or canned plain tomato sauce
- 2 tablespoons olive oil
- Salt and pepper
- Few sprigs fresh thyme
- 1 cup crumbled feta