Tart À La Ratatouille
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g butter
- 1 pinch (s) salt
- 150 g yourt
- 250 g flour
For covering:
- 1 vegetable onion (s) (approx. 200 g)
- 1 eggplant (s)
- 1 zucchini
- 1 red pepper (s)
- 1 tablespoon olive oil
- 2 tomato (s)
- salt and pepper
- herbs Provence
For the cast:
- 3 egg (s)
- 150 g cheese, rated (e.. Gruyère)
- 1 cup crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Grease a 30 cm diameter tart pan and chill. Prepare the shortcrust pastry and line the mold with it. Put in the cold again.
- Peel the vegetable onion. Heat the oil in a pan. Finely chop the onion, dice the aubergine, zucchini and paprika. Sauté everything in hot oil for about 5 - 7 minutes, stirring occasionally. The vegetables should lose a lot of volume in the process. Then dice the tomatoes and mix in. Season everything with salt, pepper and herbs.
- Meanwhile preheat the oven to 200 ° C top / bottom heat.
- For the topping, whisk the eggs, then stir in the cheese and creme fraiche. Season with salt and pepper. Spread the vegetable mixture on the batter in the tart pan, pour the topping over it. Bake in the preheated oven for about 25-30 minutes.
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