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
- Pepper and salt, to taste
- 50 g sun-dried tomatoes
- 1 tablespoon tomato puree
- 1 eggplant (sliced thinly)
- 1 zucchini (sliced thinly)
- 2 large tomatoes (sliced thinly)
- 2 red onions (sliced into rings)
Toppings
- Fresh basil
- Pine nuts
Preparation
Preheat the oven to 180°C.
Place the small tomatoes, onion, garlic, and bell peppers in an oven dish. Add olive oil, pepper, and salt. Mix well and bake for 25 minutes in the oven.
While that's baking, slice the eggplant, large tomatoes, zucchini, and red onions thinly. Remove the puff pastry from the refrigerator, roll it out, and fold the edges inward by 1 cm.
After baking, remove the vegetables from the oven and increase the oven temperature to 200°C. Transfer the vegetables to a blender, add the sun-dried tomatoes and tomato puree, and blend until a thick and creamy sauce forms.
Spread the sauce evenly 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.
Once baked, garnish with fresh basil and pine nuts, and serve immediately.
Notes
This recipe is simple to prepare and can be served as dinner or as a lunch option the next day.
