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
-
20 minMain dishcouscous, traditional olive oil, unsalted butter, onion, frozen Italian herbs, Tuscan sausages, fresh Italian stir-fry vegetables, spicy pasta sauce in a pack,Tuscan sausages with couscous
-
45 minMain dishsmoked bacon, traditional olive oil, winter carrot, garlic, celery, onion, chicken broth tablet, tomato cubes, water, conchigliette (pasta), fine frozen garden peas, fresh flat parsley, lima canned beans,lenteminestrone
-
90 minMain dishhazelnuts, pecans, olive oil, chestnut mushrooms, fresh thyme, garlic, courgettes, couscous, Eggs, dried plums, soft goat cheese, dried cranberries,loaf of nuts and dried fruits
-
10 minMain dishbutter, shallot, garlic, dried thyme, Meat bouillon, Red wine, dark chocolate, steak, olive oil,steak with red wine chocolate sauce
Nutrition
385Calories
Sodium24% DV567mg
Fat32% DV21g
Protein22% DV11g
Carbs13% DV38g
Fiber24% DV6g
Loved it