Vegetable Quiche À La Ratatouille
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g flour
- 100 g cream cheese
- 100 g butter, soft
- 4 egg (s)
- 0.5 teaspoon ½ salt
- 4 egg tomato (s)
- 1 eggplant (s), oblong, not too thick
- 2 large zucchini, green and yellow
- 150 ml milk
- 3 tablespoon ajvar (hot paprika puree)
- 50 g parmesan, freshly rated
- salt
- Cayenne pepper
- sugar
- oregano, freshly plucked
Print Recipe
Pin Recipe Instructions
- 1. Put the flour, cream cheese, butter, 1 egg and a little salt in the Cooking Chef`s mixing bowl and knead into a smooth, supple dough using the K-hook. Wrap it in foil and let it rest for 30 minutes in the refrigerator.
- 2. In the meantime, wash the tomatoes, aubergines and courgettes and cut into 3 - 5 mm thin slices.
- 3. Put the remaining 3 eggs with milk, ajvar and parmesan in the glass blender and mix thoroughly. Season the topping with salt, cayenne pepper and a pinch of sugar.
- 4. Preheat the oven to 180 ° C. Roll out the dough about 5 mm thick on a floured work surface, place in a greased tart pan and carefully press it to the edge. Cut away the remaining dough.
- 5. Place the courgette, aubergine and tomato slices alternately close together on the dough. Pour the egg topping evenly over the top. Bake the tart in the preheated oven on the lowest rack for about 45 minutes until golden brown. Then sprinkle with some freshly plucked oregano as desired.
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