Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This delicious, savory tart is a good way to use up leftover ratatouille.

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Recipe Summary

cook:
50 mins
total:
1 hr 25 mins
prep:
35 mins
Servings:
6
Yield:
1 - 9 inch tarte
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set aside.

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  • Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the zucchini, tomatoes, and herbes de Provence, and cook 3 minutes more; season the mixture with salt and pepper to taste. Turn the heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.

  • Spread the vegetable mixture into the pie shell over the shredded cheese, and flatten the top. Whisk together the eggs and milk, and pour over the vegetable mixture.

  • Bake in the preheated oven until the custard has set, about 20 minutes.

Nutrition Facts

270 calories; protein 8.7g; carbohydrates 23.8g; fat 16.3g; cholesterol 71.1mg; sodium 212.8mg. Full Nutrition
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