If any French dish embodies summer and all the fresh veggies it brings, it’s ratatouille. Combining eggplant, tomatoes, summer squash, and sometimes sweet peppers, this is one of the easiest and tastiest dishes to make in the summer.
We’re trying to eat less meat in our house (going meatless twice per week), and last week, I just so happened to have bought some huge zucchinis (like over a foot long and about 2-3 inches thick). I also ended up having an excess number of eggs, so I figured what better way to use them than to whip up a ratatouille tart.
Normally, tarts have a crust, and you’re certainly welcome to try this with a crust. I’m also trying to eat a bit lighter (French food can be sooo heavy at times), so I chose to skip it for this recipe. Served with a nice green salad and you’ve got a winning summer dinner.
Here’s the recipe. Eat up!
Herbed Ratatouille Tart