Provençal Tartlets with Summer Vegetables and Dried Tomato Crumble
Tart
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
These Provençal tartlets are an explosion of summer flavors! I often prepare them for a sunny brunch or an aperitif with friends. The ratatouille, prepared with fresh vegetables such as eggplant, zucchini and tomato, is delicately flavored with herbs from Provence. The dried tomato crumble brings a crunchy touch and an intense taste that goes perfectly with the sweetness of ricotta and parmesan. Easy to make with the Thermomix®, these tartlets are a real treat for the taste buds and a great way to celebrate sun-kissed produce. They are perfect for a light and tasty meal, and can even be prepared in advance.
Ingredients (14 ingredients)
-
2 c. à s. ricotta
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50 g grated parmesan
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Olive oil
-
Salt or fine salt
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Herbs from Provence
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Pepper
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50 g breadcrumbs
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30 g pine nuts
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1 piece eggplant (small)
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1 piece zucchini (small)
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2 piece tomatoes
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1 clove garlic
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60 g dried tomatoes
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1 disque puff pastry
Preparation (8 steps)
Preparation of the dried tomato crumble
Put the dried tomatoes in the Thermomix bowl and mix 5 Sec./Stufe 7. Add the breadcrumbs and pine nuts. Mix 3 Sec./Stufe 5. Set aside.
Mixing the crumble (continued)
Add the breadcrumbs and pine nuts to the dried tomato mixture in the Thermomix bowl. Mix 3 Sec./Stufe 5. Set aside the crumble in a container.
Preparation of the ratatouille
Cut the eggplant, zucchini and tomatoes into small dice. Peel and chop the garlic clove.
Cooking the garlic
Put the garlic clove in the Thermomix bowl and mix 3 Sek./Stufe 7.
Cooking the vegetables
Add the olive oil to the Thermomix bowl, then add the eggplant, zucchini and tomatoes. Salt, pepper and add the herbs from Provence. Cook 20 Min./100°C/Linkslauf Stufe 1.
Assembling the tartlets
Preheat the oven to 180°C. Cut out 4 discs from the puff pastry. Line 4 tartlet molds with the pastry discs. Prick the bottom of the tartlets with a fork.
Garnishing the tartlets
Spread the ricotta in the bottom of the tartlets. Add the ratatouille. Sprinkle with grated parmesan and dried tomato crumble.
Baking the tartlets
Bake the tartlets for 20 Min. at 180°C, or until the pastry is golden brown and the crumble is crispy.
Finished cooking? Great! 🎉
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Created by
Emma Richard
1
Rezept
0
Kochbücher
Allergens
- Milk (including lactose)
- Nuts: Pine nuts
- Cereals containing gluten: Wheat
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