Ratatouille Tart with Basil Pesto

This Ratatouille Tart with Basil Pesto offers a refreshing take on the traditional French vegetable stew. Featuring layers of vibrant zucchini, eggplant, bell peppers, and tomatoes, these vegetables are beautifully arranged in a flaky tart shell and topped with a fresh basil pesto for an added burst of flavor. The combination of seasonal vegetables and aromatic herbs creates a dish that not only looks great but tastes delicious. Whether you serve it as a light lunch or an elegant centerpiece for dinner, this Ratatouille Tart is a delightful treat for anyone who enjoys flavorful vegetarian cuisine.

Ingredients

• 1 whole store-bought pie crust, thawed
• 1 medium zucchini, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1/2 cup basil pesto
• 2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch tart pan and trim any excess dough.
3. Arrange the sliced zucchini, eggplant, red bell pepper, and tomatoes in an overlapping pattern in the tart shell.
4. Drizzle olive oil evenly over the vegetables.
5. Season the vegetables with salt and black pepper to enhance flavor.
6. Bake for 40-45 minutes until the crust is golden and the vegetables are tender.
7. Remove the tart from the oven and let it cool slightly to set.
8. Spread the basil pesto over the top of the cooled tart before serving.
9. Serve the tart warm or at room temperature.

Keywords: Dinner, Vegetarian, French, Main Course

Spice Rack: Salt, Black Pepper

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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