This Ratatouille Tart is a good and fresh recipe!
Before cooking the food, preheat the oven to 350˚ F.
Cook the pie crust for 15 minutes to prevent a soggy bottom. Slice the squash, zucchini, red peppers into rounds and the onions into half moons, all 1/8 inch thick. Set the vegetables aside. Sprinkle the crumbled goat cheese and basil over the bottom of the pie crust.
Arrange the vegetables around the edge of the pie shell, repeatedly overlapping three slices of squash, zucchini, peppers and onions. Arrange a smaller circle of vegetables in the center, ending with squash to cover center of the pie. Sprinkle the Bone Suckin’® Seasoning & Rub over the vegetables and then drizzle with olive oil.
Place in the oven and bake for 30 minutes, until golden brown around edges. Recipe serves 6 to 8. Enjoy!
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Ingredients
Directions
Before cooking the food, preheat the oven to 350˚ F.
Cook the pie crust for 15 minutes to prevent a soggy bottom. Slice the squash, zucchini, red peppers into rounds and the onions into half moons, all 1/8 inch thick. Set the vegetables aside. Sprinkle the crumbled goat cheese and basil over the bottom of the pie crust.
Arrange the vegetables around the edge of the pie shell, repeatedly overlapping three slices of squash, zucchini, peppers and onions. Arrange a smaller circle of vegetables in the center, ending with squash to cover center of the pie. Sprinkle the Bone Suckin’® Seasoning & Rub over the vegetables and then drizzle with olive oil.
Place in the oven and bake for 30 minutes, until golden brown around edges. Recipe serves 6 to 8. Enjoy!
