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Ratatouille Tart

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Ingredients

Adjust Servings:
2 sheets puff pastry
1 medium onion
1 medium eggplant
1 medium zucchini
1 red capsicum, colour of your choice
1 tablespoon olive oil
2 tomatoes
salt
pepper
1 teaspoon italian herb seasoning or 1 teaspoon you favourite seasoning
3 eggs
150 g cheese, full flavoured grated
250 g creme fraiche

Nutritional information

1171.4
Calories
780 g
Calories From Fat
86.7 g
Total Fat
33.7 g
Saturated Fat
268.2 mg
Cholesterol
756 mg
Sodium
76.9 g
Carbs
8.8 g
Dietary Fiber
9.4 g
Sugars
25.4 g
Protein
593g
Serving Size

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Ratatouille Tart

Features:
    Cuisine:

    A flavoursome and delightful Vegetable Tart.
    Crme fraiche can be substituted by mixing equal quantities of liqhtly whipped double cream with Greek yoghurt (or another thick yoghurt), but if its being heated you have to be careful not to let it boil. Alternatively, add a drop or two of lemon juice to some lightly whipped cream, or mix equal quantities of lightly whipped cream with soured cream, then leave at room temperature for about eight hours before refrigerating.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Ratatouille Tart, A flavoursome and delightful Vegetable Tart Crme fraiche can be substituted by mixing equal quantities of liqhtly whipped double cream with Greek yoghurt (or another thick yoghurt), but if its being heated you have to be careful not to let it boil Alternatively, add a drop or two of lemon juice to some lightly whipped cream, or mix equal quantities of lightly whipped cream with soured cream, then leave at room temperature for about eight hours before refrigerating , A flavoursome and delightful Vegetable Tart Crme fraiche can be substituted by mixing equal quantities of liqhtly whipped double cream with Greek yoghurt (or another thick yoghurt), but if its being heated you have to be careful not to let it boil Alternatively, add a drop or two of lemon juice to some lightly whipped cream, or mix equal quantities of lightly whipped cream with soured cream, then leave at room temperature for about eight hours before refrigerating


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    Steps

    1
    Done

    Lay Puff Pasty Into a Greased 30 Cm Diameter Baking Dish, Set Aside in the Fridge.

    2
    Done

    Cut the Vegetables in Fairly Small Sizes.

    3
    Done

    Place Olive Oil in the Pan and Braise Vegetables Excluding the Tomatoes For About 8-10 Minute Stir Frequently.

    4
    Done

    Preheat Fan-Forced Oven to 180c.

    5
    Done

    in the Meantime, Mix Eggs Creme Fraiche and Cheese in a Bowl. Set Aside.

    6
    Done

    Add the Tomato Into the Braised Vegetable, Stir and Season With Salt Pepper and Italian Herb Mix.

    7
    Done

    Place Vegetables Into the Prepared Baking Dish. Stir Eggs, Creme Fraiche, and Cheese Mixture Again Season With Salt and Pepper and Pour Over the Vegetables.

    8
    Done

    Bake For Approximately 40 50 Minutes, or Until Golden Brown.

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    Kenley Potts

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