Ratatouille Galette

• Vegetarian

• Produce

  • 1 Eggplant, small
  • 2 large cloves Garlic
  • 1 Roma tomato
  • 1 tbsp Thyme, fresh
  • 1/2 Yellow bell pepper
  • 1 Zucchini, small

• Condiments

  • 1/4 cup Tomato sauce

• Baking & Spices

  • 4 sheets Phyllo dough
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil + more

• Dairy

  • 1 Feta cheese

Found on loveandcilantro.com

Description

Ingredients

• 1 small zucchini, sliced thinly
• 1 small eggplant, sliced thinly
• 1 roma tomato, sliced thinly
• 1/2 a yellow bell pepper, sliced thinly
• 1/4 cup tomato sauce
• 4 tbsp olive oil + more for brushing phyllo
• 1 tbsp chopped fresh thyme (or 1 1/2 tsp dried)
• 2 large cloves garlic, minced
• 4 sheets phyllo dough
• Salt and pepper, to taste
• Feta cheese, to top tarts (optional)**

Directions

• Preheat oven to 350°F. Lightly grease four tart shell pans.*
• Mix garlic, thyme, and olive oil in a small bowl. Set aside.
• Layer 4 sheets of phyllo, brushing olive oil between each layer.
• Cut phyllo into 4 pieces, then trim the edges so you have 4 even squares.
• Line the tart shell pans with phyllo squares.
• Put a couple pieces of eggplant and zucchini in the bottom of each tart shell (so that the sauce doesnt make the phyllo soggy).
• Spoon about a tablespoon of tomato sauce on top of the eggplant and zucchini lining of each tart.
• Sprinkle a bit of salt and pepper over the tomato sauce.
• Line the rest of the veggies (zucchini, tomato, eggplant,and peppers) in a circle, until the entire tart is full of veggies. Repeat for the other 3 tarts.
• Spoon a bit of the thyme and garlic mixture over each tart, and spread around (with a pastry brush, or with a spoon).
• Sprinkle salt and pepper over each of the tarts again.
• Bake for 30 minutes, or until phyllo is golden brown, and all the veggies are tender.
• Allow to cool slightly, then remove from tart shell pans.
• Sprinkle with feta cheese if desired. Enjoy!