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Ratatouille Tartlets

Makes 30


  • 30g Australian butter
  • 1/2 onion, finely diced
  • 1 carrot, diced
  • 1 red pepper, diced
  • 1 zucchini, diced
  • 2 tablespoons tomato paste
  • 1/2 cup wine or water
  • 1 cup Australian natural yogurt
  • 2 tablespoons grated Australian parmesan cheese
  • 1 tablespoon cornflour
  • 2 tablespoons finely chopped basil
  • 2 frozen puff pastry sheets, thawed
  • sliced black olives, for garnish
Download Recipe (PDF)


  1. Melt the butter in a saucepan and saute the onion, carrot and pepper for 5 minutes. Add the zucchini, tomato paste and wine and simmer for a further 5 minutes or until slightly thickened. Allow to cool. Combine yogurt, parmesan, cornflour and basil together and stir into vegetable mixture. Cut the puff pastry into 30 x 8cm rounds and press into buttered 6 cm patty tins. Fill with vegetable mixture and bake at 220C for 10-15 minutes or until golden brown. Remove from tins and garnish with olives.
  2. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 337
Protein (g) 1.7
Fat, Total (g) 4.6
Carbohydrates (g) 7
Sodium (mg) 0
Calcium (mg) 26
Iron (mg) 0


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