Thursday, September 17, 2009

Ratatouille Tarte

As mentioned last week, I took the Ratatouille I made, and used some of it in a tarte. Really, a tarte is pretty much the same as a quiche for all intents and purposes. In this case I threw some goat cheese in with it because who doesn't love goat cheese with roasted veggies? I served it up with a nice little spinach, bacon, pine nut and goat cheese salad for lunch when my mom came over. Isn't this such a girls lunch?

Ratatouille Tarte:

Buy or make a pie crust (I buy, I am crap at pastry)

Add your fillings (ratatouille and goat cheese) so that they cover a good deal of the bottom of the tarte, but don't pile up above the rim of the crust.

Mix up eggs and cream at a ratio of two eggs per quarter cup of cream so that you get a consistency that isn't quite the same as an omelet. Give it a good whip so that it comes out light and fluffy. The amount you need will depend on the size of crust you use - I made two at once (and froze one after baking), and used seven eggs in total.

Bake in a 400 F oven until it is set (about 40 minutes). I cover it in foil for the first half and then uncover it to brown for the second half.

Throwing an extra in the freezer after they are done baking is a great way to have a little snack on hand for when you get surprise lunch guests, and all you need to do when you are ready for it is throw it in the oven covered in foil at 350 until it is reheated.

1 comment:

  1. One of my life missions is to make lots of tarts. My wife doesn't dig pies - too much soggy pastry, normally. Tarts are my answer to happiness.