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Ratatouille-Tarte mit Oregano

Eine Ratatouille-Tarte mit einer Basis aus Parmesan und Sahne, belegt mit fein geschnittenem Gemüse und in einem Blätterteigboden gebacken. Leicht, farbenfroh und einfach zuzubereiten – ideal als vegetarisches Gericht oder Vorspeise.

Herzhafte Tarte mit Zucchini-, Auberginen- und Paprikascheiben, spiralförmig angeordnet und mit Basilikum und Oregano garniert
Zubereitungszeit:
20 min
Ruhezeit:
20 min
Zubereitung:
20 min
Personen:
4
Schwierigkeitsgrad:
Easy
Gang:
Art der Küche:
Ernährungsform:
Koch/Köchin:
Cristian Broglia
Produktkategorien:
Herzhafte Tarte mit Zucchini-, Auberginen- und Paprikascheiben, spiralförmig angeordnet und mit Basilikum und Oregano garniert

Zutaten

250 g Blätterteig
90 g Zucchini
60 g rote Paprika
100 g Aubergine
150 g Tomatoes
100 g rote Zwiebel
4 Eigelb
180 g Frische Sahne
60 g geriebener Parmesan
2 g getrockneter Oregano
Salz, nach Geschmack
Pfeffer, nach Geschmack

Zubereitung

1

Pour the cream into a bowl and add the egg yolks, grated Parmesan cheese, salt and pepper and mix. Leave in the refrigerator for 20 minutes.

Ratatouille-Tarte mit Oregano
2

Clean all the vegetables and chop finely.

Ratatouille-Tarte mit Oregano
3

Line a cake tin with puff pastry, pour in the cream and yolk mixture and lay all the vegetables in a circular, alternating pattern, season with salt, pepper and oregano. Bake in traditional fan assisted mode at 180° for 20 minutes.

Ratatouille-Tarte mit Oregano

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