Vegetable or ratatouille tart

Ingredients for 1 servings:

• 1 package of mixed vegetables, frozen (ratatouille or similar), alternatively fresh ones such as mushrooms, peppers, broccoli, etc.
• 3 onions, depending on size
• 2 garlic cloves
• 1 pack of bacon cubes (approx. 200 g)
• e.g. tomato paste
• e.g. salt and pepper
• n. B. Herbs of Provence
• 3 eggs
• 100 g Emmental cheese, grated
• 1 cup of crème fraîche or sour cream
• e.g. salt and pepper
• e.g. paprika powder
• e.g. Parmesan, freshly grated
• e.g. Emmental cheese, grated
• 1 package of dough (ready-made tart dough or homemade)

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Thaw frozen vegetables and drain, or chop, prepare, and pre-cook fresh vegetables if necessary. Finely chop or slice the onions and garlic. Fry both in a little oil with the bacon or speck cubes. After about 2 minutes, add the vegetables and fry for about 5-7 minutes, until the vegetables have lost some of their volume. Season well with salt, pepper, tomato paste, and Provençal herbs. Place the vegetable mixture in a sieve and let it cool for a while and drain. For the topping, beat the eggs. Then add the Emmental cheese and crème fraîche or sour cream. Season with salt, pepper, and paprika. Place the tart dough, including the baking paper, in the tart tin and spread the well-drained vegetables on top. Then pour the topping over the dough. Bake in a hot oven at approx. 200°C (top/bottom heat) on the lowest rack for a total of about 40-45 minutes. After about 20 minutes, remove the tart and sprinkle with Parmesan and Emmental cheese. Return to the oven and bake until golden brown on top. Check the consistency with a toothpick and adjust the setting if necessary. Let the tart cool slightly and then remove it from the pan using the baking paper.