Ratatouille and Violife Tart
To prevent the pastry from getting too soft, sprinkle a little almond powder over the base.
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Ingredients
Tomatoes: 2 (260g)
Courgette: 1 (200g)
Rocket Salad: 4 large handfuls (200g)
Cherry tomatoes: 12, or 3 per person (180g)
Pan-fried ratatouille Bonduelle: 400g
Violife: 2 slices (40g)
Pine nuts: 150g
Mustard: 2 tablespoons (30g)
Chives: 4 sprigs (10g)
Pepper: a few turns of the mill (3g)
Nutrition Information
Nutritional values, per portion (453.9g): Energy: 675.5 Kcal; 2823.6 kJ, Fat: 27.3g of which Saturated fatty acids: 11.3g; Carbohydrates: 87.2g of which Sugars: 15.0g; Protein: 16.8 g; Fibre: 7.7 g; Salt: 2.7 g.
Nutritional values, per 100 g: Energy: 148.8 Kcal ; 622.0 kJ; Fat: 6.0 g of which Saturated fatty acids: 2.5 g; Carbohydrates: 19.2 g of which Sugars: 3.3 g; Protein: 3.7 g; Fibre: 1.7 g; Salt: 0.6 g
Instructions
- Preheat the oven to 200°C. Roll out the shortcrust pastry in a pie and cover with mustard. Pour the ratatouille over the tart.
- Cut the courgette and tomatoes into very thin slices, then halve the cherry tomatoes and snip the chives.
- Place the tomato and courgette slices on top of the tart, alternating. Add the pine nuts, chives and pepper.
- Finish with the slices of Violife, previously cut into into pieces. Bake in the oven for 30 minutes.
- Serve hot or cold, with a rocket salad and cherry tomatoes.
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