Ratatouille-Style Tart Recipe

For the crust:

• 1 egg
• 1 tablespoon ghee
• 1/2 cup coconut flour
• 3 tablespoons cassava starch
• 1 tablespoon chia seeds
• 1/2 teaspoon salt
• 1/2 cup almond milk

For the filling:

• 2 small eggplants
• 1 zucchini with skin
• 1 medium red onion
• 2 teaspoons olive oil
• 2 medium tomatoes
• 4 eggs
• 1/3 cup almond milk
• 1 teaspoon salt
• 1 teaspoon harissa sauce
• 1 teaspoon dried parsley
• Feta cheese to taste

Base:

• Beat the egg and ghee with a fork.
• Add the remaining ingredients and knead until everything is well integrated.
• Press the mixture into a pre-greased mold, spreading the dough evenly to cover all the edges and bottom.
• Pierce the bottom of the dough with a fork and bake at 160°C for 30 minutes.

Filling:

• Slice the eggplants and zucchini into 6–8mm thick rounds.
• Slice the onion into thick julienne strips.
• Preheat a pan, add 1 teaspoon of olive oil, and spread it across the pan.
• Brown the eggplant and zucchini rounds on both sides, keeping the heat at medium-high.
• Add 1 teaspoon of olive oil and add the sliced onion with a pinch of salt. Let it brown for 2–3 minutes, stirring to brown on all sides.
• Brown the tomatoes on all sides, then remove from heat and let them cool. Cut into 4 or 6 parts.
• Beat the eggs with almond milk, salt, harissa, and parsley. Add the vegetables and stir to combine.
• Pour the mixture into the pre-baked crust and sprinkle feta cheese on top.
• Bake at 160°C for 1 hour or until the surface is golden, and pressing in the center doesn’t cause it to sink.

Recipe by: Laura Lucena

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