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Nutrition Facts
Serving Size 1 (141g) Recipe makes 8 servings
Calories 250
Calories from Fat 144		(57%)
Amount Per Serving		%DV
	Total Fat 16.1g	24%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 7.5g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 331mg		13%
Potassium 316mg		9%
Total Carbohydrate 20.3g		6%
	Dietary Fiber 3.5g	14%
	Sugars 3.1g
Protein 8.6g		17%
detailed view... how is this calculated?

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Ratatouille Walnut Tart

Recipe #16009 | 55 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: DiB's
Dec 19, 2001

This is an awsome tart!!! Great hot, warm or cold.

SERVES 8 , 1 tart (change servings and units)

Ingredients

2 teaspoons olive oil
3/4 lb eggplant, cut into 1/2 inch cubes
3 cloves garlic, minced
1 shallot or leek, sliced thin
1 teaspoon dried thyme (I prefer taragon)
2 1/2 teaspoons tomato paste
1 cup chopped walnuts
10 sheets phyllo dough, thawed
olive oil or olive oil flavored cooking spray
1/2 cup grated parmesan cheese, , divided
1/2 cup crumbled feta
5 medium plum tomatoes, cut into 1/4 inch slices

Directions

1
Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
2
Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
3
Stir in tomato paste and cook for 3 minutes more.
4
Remove from heat, stir in nuts.
5
Coat a 9 inch tart pan with olive oil or spray.
6
Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
7
You also want to layer the phyllo in a circle so you have an even jagged edge.
8
Spoon in eggplant mixture.
9
Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
10
Fold the jagged edge over top so you have a nice edge.
11
Bake at 350F for 35 minutes.

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Browse similar recipes by category

Course > Main Dish > Savory Pies
Main Ingredient > Vegetables
Main Ingredient > Eggs/Dairy > Cheese
Main Ingredient > Fruit > Nuts
Cuisine > North American > United States
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven

Featured Reviews for This Recipe

From: Tarteausucre

On Sep 8, 2007

We made this for a house party at a friends house. It was amazing. Even my Bf's carnivous friends thought it was good. I went at it a little differently. I sweated and Roasted the eggplant. Added in some roasted zucchini and carrots. All of which I thinkly sliced. Used butter and 1/2 tsp each: Sage, Rosemary, Marjoram, Thyme and Basil inbetween the phyllo dough. With Asiago cheese, since I was out of Parmesan. That and Asiago is my fav. I layered the veggies into the tart. Then sauteed the leeks with garlic in a little olive oil, added in some more herbs and added the tomatoe paste, thinned a little with some chicken stock and smear it over the veggies. I think Goat cheese would also be really fantastic on this tart. If you think that the Feta is a little too much. I will be keeping this recipe for years to come. Thank you for posting DiB's

0 people found this review helpful

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From: Chill

On Feb 29, 2004

The presentation of this recipe is awesome! I added both tarragon and thyme, but as per other reviews will add more herbs next time. I have never cooked with eggplant before and it was neat to try something so different. Thank you for the recipe!

1 person found this review helpful

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From: kitchengrrl

On Aug 4, 2003

This was delicious!!!! I plan on adding more herbs next time, and a little more tomato, and probably a little green bell pepper to make it truly "ratatouille," but it was fantastic as is. Thanks for posting!

3 people found this review helpful

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From: spatchcock

On Apr 15, 2004

DiB's, I made this quite awhile ago but froze it before baking. I finally baked it last night, and WOW, what a treat! Such a comforting mix of flavors and prety healthy to boot! I pretty much followed the instructions exactly, except to fudge on a few quantities here and there--I can't help but add a bit here and there as I'm cooking. I put it in a 375 degree oven for about 60-70 minutes from frozen. Thank you for recommending and posting this--I will make this for myself often!!

2 people found this review helpful

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