Servings:four as a main dish or eight as an appetizer
Leftover ratatouille gets a flaky base from store-bought puff pastry in this savory tart. Serve big squares for dinner or smaller ones for appetizers.
betway电子竞技俱乐部
- 1 9-1/2×9-1/2-inch sheet puff pastry, fully thawed if frozen (thaw overnight in the fridge if possible)
- Flour, for rolling
- 8 oil-packed anchovy fillets, drained and chopped
- 1 to 1-3/4 cupsSautéed Ratatouille
- 1/3 cup crumbled feta
- 2 Tbs. roughly chopped fresh flat-leaf parsley (optional)
Nutritional Information
- Nutritional Sample Size based on eight servings
- Calories (kcal) : 70
- Fat Calories (kcal): 45
- Fat (g): 5
- Saturated Fat (g): 1.5
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 2.5
- Cholesterol (mg): 105
- Sodium (mg): 270
- Carbohydrates (g): 4
- Fiber (g): 1
- Protein (g): 3
Preparation
- Heat the oven to 425°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet. Prick the pastry all over with a fork, at about 1-inch intervals.
- Gently stir the anchovies into the ratatouille. Spread the ratatouille over the pastry, to within an inch of the the borders. Distribute the feta over the tart.
- Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 18 to 25 min. Slide onto a cutting board, sprinkle with the parsley, and cut into squares or strips. Serve warm or at room temperature.
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