Egg tarts with ratatouille

Patri, author of Sabores y Momentos , brings us a delicious recipe today: Individual egg tarts with ratatouille. It is an easy recipe to prepare and will be a hit at home. Enjoy!

We have officially started autumn, it is time to turn on the oven again and enjoy the dishes that, although simple and uncomplicated, fill our house with warmth and ochre-coloured flavours.

We at home were looking forward to it and the kids already have their list of requests ready with their favourite seasonal dishes… Mushrooms, sweet potatoes, chestnuts, pumpkins… Everything smells like autumn!

These tartlets are a must-have at home. We all like to share... But if we can have our own cake all to ourselves, we like it even more! These moulds with removable bottoms make it easy, because you don't even have to grease them, you just put the dough in, fill them and bake! To unmold, just touch the base and the tartlet comes out on its own!! Who can resist them?

Pallarès carbon steel knives , T&G wooden board , Birkmann tartlet moulds and Nezumi ceramic plate from Tokyo Design Studio .

Ingredients

• 2 rolls of shortcrust pastry
• 1 zucchini
• 1 medium eggplant
• 2 red onions
• 2 tomatoes
• 1 medium red pepper
• 1 yellow bell pepper (optional)
• Pinch of salt and pepper to taste
• Extra virgin olive oil
• Sprigs of fresh rosemary

Elaboration

1. Preheat the oven to 200º. Start by washing the vegetables and peeling the onions. Place a frying pan or skillet over medium heat with a little oil and start by sautéing the chopped onions.
2. Meanwhile, cut the eggplants, courgettes, tomatoes and peppers into thin slices with their skin on.
3. Once the onion has turned transparent, add the rest of the vegetables, add salt and pepper to taste and let it sauté for about 15 minutes over medium heat, stirring occasionally. Set aside.
4. Meanwhile, prepare the tartlets using the moulds with removable bottoms . Line them well with the shortcrust pastry discs (previously cut to size). Make sure that the pastry covers the edges completely and press down well so that they don't fall when baking. Prick the bottom of each one and bake for 10 minutes (following the manufacturer's instructions). You can also make it at home.
5. We carefully remove the tartlets from the oven and fill them with the ratatouille that we will have ready.
6. Next, we can crack some quail eggs and put them back in the oven for another 10-15 minutes at 180º to set.
7. Remove from the oven, adjust salt and pepper to taste and serve with a little fresh rosemary.

Pallarès carbon steel knives , Birkmann tartlet moulds , Fleur de Ligne porcelain bowl from Tokyo Design Studio and Le Creuset skillet

Grades:

• When baking the shortcrust pastry, you can use ceramic balls as weights.
• About 3 or 5 minutes before the dough is baked, you can brush the sides with beaten egg to make them shiny.
• You can serve the tartlets with the egg as I did, or just with the ratatouille. Another good option is to sprinkle grated cheese on top and gratinate them.
• I have chosen quail eggs because they are smaller (more suitable for the size of these tartlets), but if you prefer or because you are making a tart with a large base, you can use chicken eggs. They will be just as delicious!