HANOS catering wholesale
Become a customer
Foodxperience

Ratatouille tartlets

Tartelette shells filled with piperade, courgette, aubergine, and San Marzano tomatoes.With vegetables, your guests truly experience the flavors of autumn. Our chefs guide you through vegetable preparations and vegetable garnishes.

Ingredients

1units.itemswhite onion
2units.itemsGarlic cloves
Pepper
Salt
280gRoasted pepper
800gSan Marzano tomatoes (2 cans)
smoked paprika powder (to taste)

Green zucchini
Eggplant
tartlet shells
Yellow zucchini
fresh San Marzano tomatoes
basil olive oil

Preparation

  1. Finely chop the onion and garlic.
  2. Rinse the bell pepper well and cut into pieces.
  3. Sauté the onion and garlic with a little smoked paprika powder in oil.
  4. Add the bell pepper and sauté as well.
  5. Add the tomatoes (tomato + liquid = the whole can).
  6. Let simmer gently for 10 minutes.
  7. Puree the sauce.
  8. Season with salt and pepper.
  9. Let cool before use.

  1. Peel the eggplant and cut it into thin slices.
  2. Also cut thin slices of the zucchini and tomatoes. Tip: use a mandoline.
  3. Spoon some piperade into the tartelette shells (cover the bottom).
  4. Alternately place the slices of eggplant, zucchini, and tomato, working towards the center.
  5. For service, drizzle with basil olive oil, cover with aluminum foil, and heat at 170°C for about 15 to 20 minutes.