Ratatouille Flan

Preparation/cooking time: ca. 20m + Bake: ca. 35m

For 4 people

Nutritional Information

Contains 539 Kcal, 15g Protein, 39g Carbohydrates, 34g Fat


  • 1 puff pastry, rolled into a circle
  • 3 tbsp. grated Parmesan
  • 1 zucchini (ca. 200 g), in ca. 5 mm dicken Scheiben
  • 1 aubergines (ca. 200 g), in ca. 5 mm dicken Scheiben
  • 1 yellow pepper (ca. 200 g), in Sreifen
  • 2 tomatoes on the vine, cut into 5-mm-thick slices
  • 0.25 tsp. salt
  • 2 tbsp. olive oil
  • 3 tbsp. pine nuts, roasted, coarsely chopped
  • 2 tbsp. breadcrumbs
  • a little pepper
  • some oregano leaves, finely chopped

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  • Roll out the dough and place on a tray with baking paper. Prick the base firmly with a fork, sprinkle with the cheese.
  • 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.
  • Mix the cheese with the other ingredients well, then scatter over the flan.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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