Ratatouilletaart with Jerusalem artichoke
Vegetarian ratatouilletaart with Jerusalem artichoke and goat's cheese.
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.
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