Tarte Ratatouille

Tarte Ratatouille. Cook and stir garlic until lightly browned. Cover dart shell with aluminum foil and fill with dried beans or baking weights.

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Add the water and mix on low speed just until the dough pulls together. Slice zucchini, yellow squash, eggplant, and potato on a mandoline. In a large bowl, combine the tomatoes, zucchini, eggplant and onion.

Tartinez votre fond de tarte de concentré de tomates.

Press dough into fluted edges, trim excess.

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Transfer to the prepared baking sheet. Heat up the olive oil in a large frying pan over a medium heat. Ajoutez la tomate épépinée et hachée, les herbes et l'ail pelé et haché.

Judul: Tarte Ratatouille
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James Kopp

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