Ratatouille and Anchovy Tart
This tart full of color and flavor is made with a leftover ratatouille and topped with anchovies. Easy to make and not too heavy (no cream in it!). Perfect for lunch, brunch, or dinner with a salad on the side!
Servings 4 people
- 1 homemade pâte brisée or pie crust from the store
- 2 cups ratatouille leftover
- 3-4 tbsp Marinara tomato sauce
- 3 eggs
- 1 tbsp Dijon mustard
- ¼ cup Parmesan
- salt, pepper
- 1 can (2 oz) anchovy
- 10 black olives pit removed
- 1 tbsp basil (optional)
Unroll the pie crust and precisely fit it in an 11-inch tart pan. Poke the dough all over with a fork. Then put the pie in the fridge.
Preheat oven at 390F.
Mix 3 tbsp of marinara sauce and black olives with the ratatouille leftover. Set aside.
In a medium bowl, whisk the three eggs with a fork, add salt and pepper. Add in the ratatouille. Mix gently.
Take your tart pan from the fridge. Evenly spread Dijon Mustard in a fine layer all over the bottom. Sprinkle grated parmesan on it.
Add the ratatouille mixture and spread evenly.
Top the tart with anchovies all around.
Bake at 390 F for about 30 minutes or until lightly brown.
Let it cool for about 5-10 min and finely sprinkle chopped basil on the tart (optional) before serving.