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🍽️ Crispy Ratatouille Tartlets with Fresh Tomato Dip and Rosemary

282 kcal · 30 min · 4 servings

Ingredients

• Bush tomatoes 4 pcs
• Zucchini 2 pcs
• Pepper, red 2 pcs
• Onions, red 2 pcs
• Olive oil 4 tbsp
• Salt pinch
• Herbs of Provence, dried pinch
• Tomato paste 2 tbsp
• Water 4 tbsp
• Sugar pinch
• Rosemary, fresh 10 g
• Cream cheese, plain 80 g
• Pepper, black ground pinch
• Puff pastry 2 pcs

Instructions

1. 1. Preheat the oven to 240 degrees Celsius using top and bottom heat.
2. 2. Wash the tomatoes thoroughly under running water.
3. 3. Remove the hard stem from the tomatoes in a wedge shape.
4. 4. Wash the zucchini and cut off the hard ends.
5. 5. Slice two tomatoes into rounds about half a centimeter thick.
6. 6. Slice the zucchini into rounds about half a centimeter thick as well.
7. 7. Wash the bell pepper and cut it in half lengthwise.
8. 8. Remove the stem and seeds from the pepper halves.
9. 9. Cut the pepper into strips about one centimeter wide.
10. 10. Halve the onion and peel off the outer skin.
11. 11. Cut the onion into wedges about one centimeter thick.
12. 12. Line a baking sheet with parchment paper.
13. 13. Place the prepared vegetables on the baking sheet.
14. 14. Drizzle two tablespoons of olive oil over the vegetables.
15. 15. Season the vegetables with salt and herbs de Provence.
16. 16. Toss everything well so that the vegetables are evenly coated.
17. 17. Place the tray in the upper third of the preheated oven.
18. 18. Roast the vegetables for about 15 minutes.
19. 19. Turn the vegetables once after about eight minutes.
20. 20. Halve the second onion and peel it.
21. 21. Cut the onion into coarse pieces.
22. 22. Cut the remaining tomatoes into coarse pieces.
23. 23. Heat a pot and add one tablespoon of olive oil.
24. 24. Sauté the onions over medium heat for two to three minutes.
25. 25. Add the tomato paste to the pot.
26. 26. Sauté the tomato paste for about one minute.
27. 27. Add the chopped tomatoes to the pot.
28. 28. Add some water.
29. 29. Puree the mixture until smooth to create a sauce.
30. 30. Season the tomato pesto with a little sugar.
31. 31. Finish seasoning the pesto with a little salt.
32. 32. Wash the rosemary under running water.
33. 33. Shake the rosemary dry.
34. 34. Strip the needles from the rosemary stems.
35. 35. Finely chop the rosemary needles.
36. 36. Place the cream cheese in a bowl.
37. 37. Season the cream cheese with salt and pepper.
38. 38. Remove the vegetables from the oven.
39. 39. Let the vegetables cool down briefly.
40. 40. Line a second baking sheet with parchment paper.
41. 41. Roll out the puff pastry on the baking sheet.
42. 42. Fold the edges of the dough in by about one centimeter.
43. 43. Brush the folded edges with one tablespoon of olive oil.
44. 44. Prick the dough several times with a fork.
45. 45. Spread the tomato pesto evenly over the dough.
46. 46. Reduce the oven temperature to 200 degrees.
47. 47. Distribute the roasted ratatouille vegetables over the pesto.
48. 48. Sprinkle the chopped rosemary over the top if desired.
49. 49. Take a spoon and form small dollops of the cream cheese mixture.
50. 50. Place the cream cheese dollops on the topping.
51. 51. Place the tartlets on the bottom and middle racks.
52. 52. Bake the tartlets for about 20 minutes.
53. 53. Swap the trays after about 10 minutes.
54. 54. Remove the tartlets when they are golden brown.
55. 55. Cut the finished tartlets into portions.
56. 56. Serve the tartlets warm.
57. 57. Enjoy your meal!

Nutrition per serving

• kcal: 282
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 26 g