- For ratatouille, cook eggplant, zucchini, and onion in hot oil in a large skillet about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes; bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until most of liquid has evaporated. Stir in ham and pepper; cool.
- Thaw pastry according to package directions. Unfold pastry on a lightly floured surface. Trim a very thin strip from each side using a long knife. Cut each sheet into three strips along fold lines; cut each strip crosswise into five rectangles, making 30 total. Place 24 of the rectangles on ungreased baking sheets. Combine egg and 1 tablespoon water; brush mixture on rectangles. Cut each of the remaining rectangles into eight strips each (48 strips total; strips may be cut crosswise or lengthwise with a pastry wheel, if desired). Crisscross each pastry rectangle with two strips. Brush strips with egg mixture.
- Bake in a 400 degree F oven for 15 minutes or until golden. Transfer to wire racks and cool. Split pastries in half horizontally. Place baked sides down on baking sheets; bake in a 400 degree F oven for 3 minutes. Cool on wire racks.
- To serve, place bottom halves of rectangles on serving platter. Spoon about 2 tablespoons of the ratatouille mixture on each. Add tops. Makes 24.
From the Test Kitchen
You may freeze these baked pastries, unfilled, in sealed containers up to 3 months. Another make-ahead option is to prepare the ratatouille ahead and chill it up to 3 days. Once assembled, the napoleons will hold up to 1 hour.
Nutrition Facts (Ratatouille Napoleons)
- Per serving:
- 117 kcal ,
- 8 g fat
- (0 g sat. fat ,
- 11 mg chol. ,
- 166 mg sodium ,
- 9 g carb. ,
- 0 g fiber ,
- 2 g pro.