Ratatouille Tart with Herbed Polenta and Green Bean Almondine
M
Maya
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Tonight, let's create a delightful Ratatouille Tart with Herbed Polenta & Green Bean Almondine! First, prep by dicing the eggplant, zucchini, peppers, and onion. Preheat your oven to 400°F. While the ratatouille simmers (20-25 minutes), easily whip up the herbed polenta and the green bean almondine. Assemble the tart with puff pastry and goat cheese, then bake for 20-25 minutes until golden. Dinner's ready in about an hour - enjoy!
Meat, Eggs, & Dairy
- 4 ounces goat cheese
- 4 tablespoons butter
- 1/2 cup milk
Fresh Produce & Herbs
- 1 each eggplant
- 2 eaches zucchini
- 2 eaches bell pepper
- 1 each red onion
- 1 pint cherry tomato
- 8 ounces green bean
- 1/4 cup basil
- 1/4 cup parsley
Seasonings & Spices
- 4 cloves garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- taste salt
- taste black pepper
Pantry Items
- 1 cup polenta
- 2 cups vegetable broth
- 1 sheet puff pastry
- 1/4 cup slivered almond
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