Ratatouille Tart
10 sheets phyllo
10 tsp. parmesan cheese
1 Tbs. parmesan cheese
vegetable oil
2 small eggplant
2 small zucchini |
6 plum tomatoes
1/2 pound provolone cheese
1 tsp. thyme
garlic
onion
1 small can tomato paste |
Peel and cube eggplant.
Sauté in oil with onion & garlic. Add thyme
and tomato paste. Simmer till eggplant is soft.
Prepare 10" tart pan by layering with phyllo sheets. After
each sheet is placed in greased pan, brush on oil and 1 tsp. parmesan cheese.
Trim around edge of tart pan so phyllo is up sides of
pan, but not
over the edge. After pan is prepared with the phyllo,
spread eggplant mixture on bottom of pan.
Top with provolone cheese. Cut plum tomatoes and zucchini
into thin slices and place slices in concentric circles over top of provolone
cheese.
Sprinkle with 1 Tbsp. parmesan cheese. Bake at 350°
F. for 1 hour.
Can be served at room temp.
|
