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Ratatouilletaart with Jerusalem artichoke
Vegetarian ratatouilletaart with Jerusalem artichoke and goat's cheese.
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Ingredients
Directions
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Preheat the oven to 170 ° C. Grease the spring form.
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Peel and cut the Jerusalem artichokes into 1 cm pieces. Cook in 8 min. Until al dente and drain.
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Meanwhile, cover the spring form with ⅔ part of the croissant dough.
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Put the ratatouille in a bowl. Crumble the cheese above it. Mix the tomato paste, eggs and Jerusalem artichoke.
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Spoon the mixture into the spring form and cover with the rest of the croissant dough.
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Fry the cake in a little bit over the middle of the oven for about 50 minutes.
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Meanwhile, put the parsley, oil and garlic in the container of the hand blender and puree into herb oil.
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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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Nutrition
385Calories
Sodium24% DV567mg
Fat32% DV21g
Protein22% DV11g
Carbs13% DV38g
Fiber24% DV6g
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