Ratatouille Tart

Ingredients for 1 servings:

• 100 g butter
• 1 pinch of salt
• 150 g yogurt
• 250 g flour
• Fat for the mold
• 1 vegetable onion(s), approx. 200 g
• 1 eggplant(s)
• 1 zucchini
• 1 bell pepper(s), red
• 1 tbsp olive oil
• 2 tomatoes
• salt and pepper
• Herbs of Provence
• 3 eggs
• 150 g grated cheese, e.g. Gruyère
• 1 cup crème fraîche
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

vegetarian vegetable tart with lots of cheese

Grease a 30 cm diameter tart tin and chill. Prepare the shortcrust pastry and line the tin with it. Chill again. Peel the onion. Heat the oil in a pan. Finely chop the onion, dice the eggplant, zucchini, and bell pepper. Sauté everything in hot oil for about 5-7 minutes, stirring occasionally. The vegetables should already have lost a lot of their volume. Then dice the tomatoes and mix in. Season everything with salt, pepper, and herbs. Meanwhile, preheat the oven to 200°C (top/bottom heat). For the topping, beat the eggs, then stir in the cheese and crème fraîche. Season with salt and pepper. Spread the vegetable mixture over the pastry in the tart tin and pour the topping over it. Bake in the preheated oven for about 25-30 minutes.