Vegan Ratatouille Sheet Tart
Ingredients
- 1 roll vegan puff pastry
- 2 small tomatoes, chopped
- 1 onion, chopped
- 3 cloves garlic
- 2 red bell peppers, chopped
- Olive oil
- Salt and pepper, to taste
- 50g sun-dried tomatoes
- 1 tablespoon tomato puree
- 1 eggplant, thinly sliced
- 1 zucchini, thinly sliced
- 2 large tomatoes, thinly sliced
- 2 red onions, thinly sliced
Toppings
- Fresh basil
- Pine nuts
Preparation
Preheat the oven to 180 degrees Celsius.
Place the small tomatoes, onion, garlic, and bell peppers in a baking dish, add olive oil, pepper, and salt, mix, and bake for 25 minutes in the oven.
Meanwhile, slice the eggplant, large tomatoes, zucchini, and red onions, remove the puff pastry from the fridge, roll it out, and fold the edges 1 cm inward.
Remove the vegetables from the oven and increase the oven temperature to 200 degrees Celsius, transfer the vegetables to a blender, add sun-dried tomatoes and tomato puree, and blend until a thick and creamy sauce forms.
Spread the sauce over the puff pastry, arrange the sliced vegetables on top, drizzle with a little olive oil, and bake for 25-30 minutes in the oven.
Garnish with fresh basil and pine nuts, and serve immediately.
Notes
This dish is suitable for dinner or as lunch the next day.
