Ratatouille Pie with Oregano

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4

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Easy

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:

250 gr. pasta sfoglia

90 gr. courgettes

60 gr. peperone rosso

100 gr. aubergine

150 gr. pomodori

100 gr. cipolla rossa

4 tuorlo d'uovo

180 gr. panna fresca da montare

60 gr. Grated Parmesan Cheese

2 gr. origano

to taste Sale

to taste pepe

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.

2

Clean all the vegetables and chop finely.

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.

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