Ratatuille pie with oregano

Name: Ratatuille pie with oregano
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: French
Ingredients: 250 g Puff pastry; 90 g Courgettes; 60 g Red pepper; 100 g Aubergine; 150 g Tomatoes; 100 g Red onion; 4 Egg yolks; 180 g Fresh cream; 60 g Grated Parmesan Cheese; 2 g Dried oregano; Salt, to taste; Pepper, to taste

A ratatouille tart made with a Parmesan and cream base, layered with finely chopped vegetables and baked in a puff pastry shell. Light, colourful and easy to prepare, it’s perfect for a vegetarian meal or appetiser.

Preparation Time:

20 min

Rest Time:

20 min

Cooking:

20 min

People:

Difficulty:

Easy

Course:

Cuisine Type:

Diet:

Chef:

Cristian Broglia

Ingredients

250 g Puff pastry

90 g Courgettes

60 g Red pepper

100 g Aubergine

150 g Tomatoes

100 g Red onion

4 Egg yolks

180 g Fresh cream

60 g Grated Parmesan Cheese

2 g Dried oregano

Salt, to taste

Pepper, to taste

Proceedings

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.

Clean all the vegetables and chop finely.

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.

Ratatuille pie with oregano

Ingredients

Products used

Proceedings

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