Mini Ratatouille Tartes
One recipe Whole Wheat Pie Crust
1 red bell pepper, diced
1 orange bell pepper, diced
1 Vidalia onion, diced
3 small zucchini, diced
1 small eggplant, diced
3 plum tomatoes, diced
6 garlic cloves, chopped very finely
Fresh herbs, such as Oregano, Thyme, Rosemary...chopped
One container crumbled goat cheese
1/2 cup chopped black olives
Salt and pepper
Heat the olive oil in a large saute pan and add the onion. Cook on medium low heat, for about 10 minutes, until golden brown. Transfer to a large bowl.
Add more oil to the pan and add the peppers. Cook until soft and slightly colored. Add a pinch of fresh herbs and some garlic and salt and pepper to taste. When cooked, transfer to the bowl.
Repeat with the zucchini.
Add more oil to the pan and add the eggplants. cook for a few minutes, adding more oil if necessary (eggplant do absorb a lot of oil). Add the plum tomatoes and cook until eggplants are tender, lightly brown and the tomatoes have cooked. The juices in the pan should not be watery, but a bit thick. Add the seasoning and then return the previously cooked vegetables to the pan. Toss all vegetables together and adjust seasoning if necessary.
Roll out the crust and cut 12 disks, about 1/4-inch thick. Place on a lined sheet pan and bake at 350F for about 15 minutes, until it starts to get some color. Poke holes with a fork to avoid bubbles.
When done, remove from the oven and let cool.
Place about 1/3 cup of ratatouille on top of the crust, top with crumbled goat cheese and black olives and return to the 350F oven for 10 to 15 minutes, until the cheese has somewhat melted and tartes are hot.
Serve with a nice cool Rose wine!!!