Ratatouille Tartlets

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/21/2020

These light party bites made with tomatoes, diced pepper, eggplant and a schmear of herbed cream cheese are surprisingly low in calories and fat.

Serves: 15 Save

Ingredients (14)

  • 2 tablespoon extra-virgin olive oil
  • 1/2 medium red onion, diced
  • 1 medium yellow bell pepper, diced
  • 1 medium orange bell pepper, diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1/2 medium eggplant, peeled and diced
  • 3 garlic cloves, minced
  • 1 large ripe tomato, seeded and diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 45 frozen mini phyllo shells (3 boxes of 15)
  • 5 ounce herbed cream cheese
  • 1 ounce fresh basil, chiffonade

Directions

  1. Preheat oven to 400F.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add onion and cook 2 minutes. Add yellow and orange bell peppers; cook 2 minutes. Add zucchini, yellow squash and eggplant; cook 2 minutes. Add garlic, tomato, salt and pepper; cook 1 minute. Transfer to a plate or tray to cool.
  3. Arrange phyllo shells on baking sheets lined with parchment paper. Evenly divide herbed cream cheese among shells, about 1/2 teaspoon in each. Top each with about 1 tablespoon ratatouille, or enough to fill.
  4. Bake 8 minutes. Let cool 2 minutes. Arrange on a serving platter and top with fresh basil. Makes 45 tartlets.