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Ratatouille flan
20 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 539
  • Fat about 34g
  • Carbohydrates about 39g
  • Protein about 15g
This is needed
This is needed for 4 people
Base
  • 1 puff pastry dough, rolled into a circle
  • 4 tbsp grated Parmesan
Topping
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 200 g aubergine, cut into slices approx. 5 mm thick
  • 200 g courgettes, cut into slices approx. 5 mm thick
  • 2 vine-ripened tomatoes, cut into slices approx. 5 mm thick
  • 200 g yellow pepper, cut into strips
Crumble
  • 3 tbsp grated Parmesan
  • 3 tbsp pine nuts, roasted, roughly chopped
  • 2 tbsp breadcrumbs
  • some oregano leaves, finely chopped
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
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.