Tuesday, March 15, 2011

Ratatouille Tart

An elaboration also be attractive to the eye, is nutritious and healthy , a dish for the whole family to be tested. Would you join? For the dough 200 grams of flour, 1 teaspoon salt, 1 teaspoon of sugar, 10 grams of fresh yeast, 30 grams of olive oil, 60 grams of warm water and 1 egg. For the ratatouille 1 eggplant, 1 zucchini, 1 onion, 1 red pepper, 3 green peppers, tomato sauce and herbs de Provence.

For the filling 3 medium eggs and 150 grams of cream. To make dough dissolve yeast in warm water. In a bowl mix the flour with salt and sugar. Add the above water, oil and egg. Knead and form a ball cover with plastic wrap and weigh leave for 40 minutes or until doubled in volume. To make the ratatouille chop all the vegetables and put them to bake with Provencal herbs, a touch of salt and a drizzle of olive oil to 180 º C for 30 minutes.

Drain the oil surplus. To assemble the cake ratatouille, stretch the dough as thin as possible and line the cake pan chosen. Beat eggs with cream and rolled over the dough. Then decorate the cake with vegetables. Add a few tablespoons of tomato sauce and bake at 180 º C for 25 minutes.

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