Ratatouille flan

Total time: 55m
Preparation Time: 20m

For 4 people

Nutritional Information

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


  • Base
  • 1 puff pastry dough, rolled into a circle
  • 4 tbsp grated Parmesan
  • Topping
  • 2 vine-ripened tomatoes, cut into slices approx. 5 mm thick
  • 1 aubergine (approx. 200 g), cut into slices approx. 5 mm thick
  • 1 yellow pepper (approx. 200 g), cut into strips
  • 1 courgette (approx. 200 g), cut into slices approx. 5 mm thick
  • 0.25 tsp salt
  • 2 tbsp olive oil
  • Crumble
  • 3 tbsp grated Parmesan
  • 3 tbsp pine nuts, toasted, coarsely chopped
  • some oregano leaves, finely chopped
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 2 tbsp breadcrumbs
  • a little pepper
  • Utensils
  • For a flan tin approx. 30 cm in diameter

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  • Base

    Roll out the dough and place in the tin with baking paper. Prick the base firmly with a fork, sprinkle with the cheese.
  • Topping

    Arrange the vegetables across the dough so they overlap slightly, season with salt. 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.
  • Crumble

    Mix the cheese well with the other ingredients, then scatter over the flan.
  • Serve with:

    leaf salad

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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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