Ratatouille Flan
Ingredients
- Boden
- 1 puff pastry, rolled into a circle
- 4 tbsp. grated Parmesan
- Belag
- 2 tomatoes on the vine, cut into 5-mm-thick slices
- 1 aubergines (ca. 200 g), in ca. 5 mm dicken Scheiben
- 1 yellow pepper (ca. 200 g), in Sreifen
- 1 zucchini (ca. 200 g), in ca. 5 mm dicken Scheiben
- 0.25 tsp. salt
- 2 tbsp. olive oil
- Streusel
- 3 tbsp. grated Parmesan
- 3 tbsp. pine nuts, roasted, coarsely chopped
- some oregano leaves, finely chopped
- 2 tbsp. olive oil
- 2 tbsp. breadcrumbs
- 0.25 tsp. salt
- a little pepper
- Utensils
- Für ein Wähenblech von ca. 30 cm Ø
Total time: 55m
Preparation Time: 20m
Servings
For
4 people
Nutritional Information
Contains 539 Kcal, 15g Protein, 39g Carbohydrates, 34g Fat
Ingredients
- Boden
- 1 puff pastry, rolled into a circle
- 4 tbsp. grated Parmesan
- Belag
- 2 tomatoes on the vine, cut into 5-mm-thick slices
- 1 aubergines (ca. 200 g), in ca. 5 mm dicken Scheiben
- 1 yellow pepper (ca. 200 g), in Sreifen
- 1 zucchini (ca. 200 g), in ca. 5 mm dicken Scheiben
- 0.25 tsp. salt
- 2 tbsp. olive oil
- Streusel
- 3 tbsp. grated Parmesan
- 3 tbsp. pine nuts, roasted, coarsely chopped
- some oregano leaves, finely chopped
- 2 tbsp. olive oil
- 2 tbsp. breadcrumbs
- 0.25 tsp. salt
- a little pepper
- Utensils
- Für ein Wähenblech von ca. 30 cm Ø
Instructions
-
Boden
Roll out the dough and place on a tray with baking paper. Prick the base firmly with a fork, sprinkle with the cheese. -
Belag
Arrange the vegetables across the dough so they overlap slightly, salt to season. Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Take out of the oven, remove the baking paper, drizzle oil over the top. -
Streusel
Mix the cheese with the other ingredients well, then scatter over the flan. -
Dazu passt:
Blattsalat
