Ratatouille flan
Ingredients
- 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
Total time: 55m
Preparation Time: 20m
Servings
For
4 people
Nutritional Information
Contains 539 Kcal, 15g Protein, 39g Carbohydrates, 34g Fat
Ingredients
- 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
Instructions
-
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
