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Beef ‘n’ Ratatouille Torte
Helen Gately RHODE ISLAND
Preparation Time: 45 minutes
Cooking Time: 15 minutes
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2
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pounds ground beef (85 percent lean)
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2
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Baked Pastry Shells*
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2
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tablespoons butter or margarine
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2
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tablespoons olive oil
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1
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cup chopped onion
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2
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large cloves of garlic, minced
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4
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cups 1/2 -inch cubes pared eggplant
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2
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medium green bell peppers cut into thin strips
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2
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cups each thinly sliced zucchini and sliced mushrooms
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4
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medium tomatoes, cut into thin wedges
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2
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teaspoons dried basil leaves, crushed
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1
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teaspoon salt
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1/2
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teaspoon pepper
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3
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cups (12 ounces) shredded cheese
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Parsley Sprigs
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Prepare Baked Pastry Shells. Brown ground beef in a large frying pan; pour off
drippings. In another large frying pan, heat butter and oil; add onion and
garlic and cook until onion is translucent. Add eggplant, green pepper and
zucchini. Stir-fry over medium heat 5 minutes; reduce heat. Stir in mushrooms
and tomatoes; stir-fry 3 minutes. Stir in beef, basil, salt and pepper; remove
from heat. For each shell, sprinkle ½ cup cheese on the bottom of pastry;
spread ½ beef mixture over cheese. (Filled pastry shells may be refrigerated or
frozen at this point.) Bake in 400° oven 15 minutes. Garnish with parsley. 10
to 12 servings.
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*BAKED PASTRY SHELLS
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2
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cups flour
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1
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teaspoon salt
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2/3
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cup plus 2 tablespoons shortening
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Heat oven to 450°. Combine flour and salt. Cut in shortening until mixture
resembles coarse meal. Add 4 to 5 tablespoons water, 1 tablespoon at a time
until mixture leaves side of bowl and forms a ball. Divide in half and roll out
on lightly floured surface into two 12 inch circles. Line two 9 inch flan
rings, quiche pans or pie plates with pastry; trim and flute edges. Prick
pastry on the bottom and sides with fork. Bake 10 to 12 minutes or just until
pastry begins to brown.
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