Mini Quiches
with Ratatouille
Prep:
20 Minutes
Cook Time:
8-12 Minutes
Serves: 4
Ingredients:
- 1 pkg. Wewalka Puff Pastry Dough
- 1 medium egg yolk
- 2 Tbsp. milk
- Ratatouille
- 1 handful basil leaves
- Egg wash (1 egg and 2 Tbsp. water, beaten)
Ratatouille Ingredients:
- 1 red onion
- 1 garlic clove
- 2 Tbsp. olive oil
- 1 1/4 cup finely diced eggplant
- 3/4 cup zucchini
- 2/3 cup bell peppers a
- 1 1/3 cup peeled and finely diced tomatoes
- 1/4 cup vegetable stock
- 2 Tbsp.red wine vinegar
- Salt and cayenne pepper
View All Baking TipsDirections
1. Preheat oven to 400°F. Unroll the refrigerated puff pastry dough onto a baking sheet and cut into 8 equal-sized squares. Brush 4 squares with egg wash.
2. Using a cookie cutter, cut out circles with about an 3 inch diameter from the 4 remaining dough squares. Place the dough “frames” from around the circles onto the dough squares spread with egg wash and press down gently.
3. From each dough circle, cut out 4 small 3/4 - 1 in. circles. Place these circles on the corners of each tower. Mix together the egg yolk and milk and brush the towers with the mixture. Place 2-3 Tbsp. ratatouille at the center of each tower.
4. To make ratatouille: Peel 1 red onion and 1 garlic clove, chop finely, and braise in 2 Tbsp. olive oil for 2-3 minutes. Add eggplant, zucchini, bell peppers and brown while stirring. Add tomatoes, vegetable stock, and red wine vinegar. Season with salt and cayenne pepper and simmer over low heat for 6-8 minutes.
5. Bake the towers on the center rack of the preheated oven for 8-10 minutes until golden-brown. Garnish with basil leaves and serve immediately.
