Warm Ratatouille Tartlet Recipe
Roasted Squash, Eggplant & Peppers, Stracciatella “À La Minute”, Holy Basil Pesto, Sherry Shallot Vinaigrette, 25 Year Balsamic
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Ingredients
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Tartlet Ingredients
Method
Preparation Steps
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the diced zucchini, eggplant, and bell peppers with olive oil, salt, and black pepper in a large bowl. Spread the vegetables on a baking sheet and roast for 25 minutes or until tender and slightly caramelized.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together the sherry vinegar, minced shallots, and a pinch of salt. Let it sit for 10 minutes to allow the flavors to meld.
- 3
Assemble the Tartlets
Once the vegetables are roasted, remove them from the oven and allow them to cool slightly. Spoon the roasted vegetable mixture into the pre-made tartlet shells, topping each with a generous amount of stracciatella cheese.
- 4
Finish with Pesto and Balsamic
Drizzle the holy basil pesto over the tartlets and finish with a drizzle of 25-year balsamic vinegar. Serve immediately with the sherry shallot vinaigrette on the side.
