Preparation time: 15 minutes
Cooking time: 20 minutes
Quantity: 6 tartlets
> INGREDIENTS:
For the ratatouille tartlets:
- 1/2 onion
- 1/2 clove of garlic
- 1 tbsp. olive oil
- 1/2 red bell pepper
- 1/4 zucchini
- 50 g corn starch
- 60 g chickpea flour
- 1 tsp. turmeric
- 1 tsp. garlic powder
- Salt, pepper
- 150 ml non-dairy milk
- 1 tbsp. olive oil
- 4 fresh basil leaves
For the express tomato sauce:
- 25 g tomato concentrate
- 3 tbsp. of water
- 1 tbsp. olive oil
- 1 tsp. balsamic vinegar
- 1/2 tsp. maple syrup
- 1/2 tsp. paprika
- 1/2 tsp. herbes de Provence
- Salt and pepper
For the side:
> PREPARATION:
Prepare the ratatouille tartlets:
- Preheat the oven to 350F and oil a small muffin tin.
- Peel and finely chop the garlic and onion. Wash, seed and finely dice the zucchini and red pepper.
- Heat the olive oil in a frying pan and sauté the garlic and onion for 2 minutes until translucent. Then add the pepper and zucchini and sauté over medium heat for 5 minutes.
- Prepare the tartlets. In a large bowl, mix cornstarch, chickpea flour, turmeric, garlic powder, salt and pepper. Add the non-dairy milk and olive oil and mix until no lumps remain. Then incorporate the finely chopped fresh basil.
- Pour the mixture into the muffin tin and add the sautéed vegetables directly into the pan, pressing them lightly. Bake for 15 minutes, then remove from oven and let cool.
Prepare the quick tomato sauce:
- Mix all ingredients in a small bowl. Adjust the amount of water until the desired consistency is obtained. Taste and adjust seasoning if necessary.
Assembly:
- Brown the HARi&CO green lentil patty in a dry pan.
- Serve three tartlets on a plate, accompanied by the tomato sauce and a HARi&CO green lentil patty.
Recipe by Alice Pagès
Enjoy your meal!
