Ratatouille Tartlets (Dairy & Nut Free)

Ingredients

• 1 1/2 cups All-purpose flour
• 1/4 teaspoon Salt
• 1/2 cup Dairy-free butter, chilled and cubed
• 4-6 tablespoons Ice water
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 medium Eggplant, diced
• 1 medium Zucchini, diced
• 1 medium Red bell pepper, diced
• 2 medium Tomato, diced
• 1 teaspoon Herbes de Provence
• to taste Salt and pepper

Instructions

1. 1Prepare the tart crust: In a large bowl, whisk together the flour and salt. Cut in the dairy-free butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
2. 2Preheat oven to 375°F (190°C).
3. 3While the dough chills, prepare the ratatouille: Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add eggplant, zucchini, and red bell pepper and cook for 8-10 minutes, until slightly softened.
4. 4Stir in tomato, Herbes de Provence, salt, and pepper. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
5. 5Roll out the chilled tart dough on a lightly floured surface and cut out circles using a cookie cutter or knife. Press the circles into tartlet pans.
6. 6Fill each tartlet with the ratatouille mixture.
7. 7Bake for 20-25 minutes, or until the crust is golden brown.
8. 8Let cool slightly before serving.

Substitutions

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