Ratatouille Tart
Try to choose vegetables that are equivalent in width. That means you’ll need a skinny-ish eggplant and squashes that are relatively thicker.

You’ll get a lot out of each veggie; make two layers or two tarts.
1-2 Gefen Gluten Free pie crusts

1 zucchini

1 yellow squash

1 thin eggplant

1 red potato

1-2 red onions

3 tomatoes

½ cup marinara sauce

Salt, garlic powder, and dried basil, for sprinkling
Preheat oven to 350ºF.
Slice zucchini, yellow squash, eggplant, and potato on a mandoline. Thinly slice onions and tomatoes.
Pour sauce into crust (you can also simply use crushed tomatoes and season it). Layer vegetables in a pattern, alternating colors (see video). You can use the extra vegetables to make a second layer on top, or make a second tart.
Spray with nonstick cooking spray. pray and season top of tart with salt, garlic powder, and basil. Bake for 45 minutes.

Yield: 1 tart


Chocolate Ganache Tart
1 large or 12 mini Gefen Gluten Free Pie Crusts

10.5 ounces good quality bittersweet chocolate (such as Alprose), chopped

1 ½ cups nondairy whipped topping

1 (3.5 ounce) bar praline chocolate (such as Alprose), for garnish
Preheat oven to 350ºF.
Place chopped chocolate in a glass or metal bowl.
In a saucepan, bring nondairy whipped topping to a boil. Pour over chocolate. Let sit for 2-3 minutes to let the heat melt the chocolate; stir until smooth. If there are still pieces of chocolate left, you can warm the mixture in a microwave or double boiler slightly.
Pour into pie crust. Bake for 12-15 minutes. Garnish by shaving praline chocolate with a peeler; serve at room temperature or warm with ice cream.

Yield: 1 large or 12 small tarts


Lemon Meringue Ice Cream Tart
2 Gergen Gluten Free Pie Crusts

16 ounces nondairy whipped topping

¾ cup lemon juice

3 egg, separated

1 ½ cups sugar, divided
In the bowl of an electric mixer, beat whipped topping until stiff. Mix in lemon juice, egg yolks, and 1 cup sugar.
Pour lemon ice cream mixture into pie crusts and freeze until firm.
Once ice cream is firm, prepare the meringue topping. In a saucepan, combine remaining ½ cup sugar and ¼ cup water. Bring to a boil and boil for 4 minutes.
Meanwhile, in the bowl of an electric mixer, beat egg whites until foamy. Very very slowly, pour in boiling sugar. Beat mixture at high speed for 7 minutes. Meringue will become stiff and shiny. Top ice cream pie and freeze again or serve. You can also torch the outside of the meringue if desired (but who had a Pesach torch?!?)
Yield: 2 pies


Butternut Squash and Sweet Potato Crumble Pie
1-2 Gefen Gluten Free pie crusts

1 butternut squash, peeled and cubed

3 sweet potatoes, peeled and cubed

2 tablespoons oil

½ teaspoon salt

1 cup crushed ladyfingers

1 cup chopped nuts

½ cup sugar

¼ cup oil
1. Preheat oven to 425⁰F. Grease 2 baking sheets. Toss butternut squash and sweet potatoes with oil (or spray with cooking spray) and salt and spread over the baking sheets (there should be space between the pieces). Bake for 30 to 35 minutes.

2. Prepare the crumble. In a medium bowl, combine ladyfinger crumbs, nuts, sugar, and oil.

3. Lower oven heat to 350⁰F. Fill crust(s) with butternut squash and sweet potato (depending on the size of your vegetables, it will fill 1 or 2 crusts). Top with crumble and bake for 30 minutes.
Yield: 1-2 tarts

See more at: Kosher.com