Filter
Reset
Sort ByRelevance
Tcasa
Ratatouilletaart with Jerusalem artichoke
Vegetarian ratatouilletaart with Jerusalem artichoke and goat's cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 170 ° C. Grease the spring form.
-
Peel and cut the Jerusalem artichokes into 1 cm pieces. Cook in 8 min. Until al dente and drain.
-
Meanwhile, cover the spring form with ⅔ part of the croissant dough.
-
Put the ratatouille in a bowl. Crumble the cheese above it. Mix the tomato paste, eggs and Jerusalem artichoke.
-
Spoon the mixture into the spring form and cover with the rest of the croissant dough.
-
Fry the cake in a little bit over the middle of the oven for about 50 minutes.
-
Meanwhile, put the parsley, oil and garlic in the container of the hand blender and puree into herb oil.
-
Take the cake out of the oven, remove the mold and leave to cool for 5 minutes. Drizzle with the herb oil and serve.
Blogs that might be interesting
-
35 minMain dishsomething crumbly potatoes, frutti, water, traditional olive oil, half-to-half-chopped, onion, caraway seed, cut green cabbages, Gouda aged cheese 48, milk, coarse Zaanse mustard,stir-fried green cabbage
-
25 minMain dishveal ester, butter, orange, haricots verts, haricot, pod, flageolet, olive oil, sherry, fresh ginger, white balsamic vinegar, lemon juice,veal escalope with green bean salad
-
40 minMain dishminced half-to-half (for 2-3 days, see tips), bread-crumbs, milk, Eggs, nutmeg, butter, mustard, cooking cream,Dutch meatballs with mustard sauce
-
30 minMain dishoven fries (750 g), rose broccoli, (old) wholemeal bread, carrot salad (carrot strips), Red pepper, egg (M), grated mature cheese, olive oil,vegetable burger with fries
Nutrition
385Calories
Sodium24% DV567mg
Fat32% DV21g
Protein22% DV11g
Carbs13% DV38g
Fiber24% DV6g
Loved it