Ratatouille chorizo tart
easy
50 mins
50 mins
Ingredients
- 1 Vegetable Onion
- 1 small yellow and red peppers
- 250 g Courgette
- 250 g Aubergine
- 400 g Chorizo sausage
- 1 TABLESPOON Olive oil
- 100 g Butter
- 1 package (250 g) Strudel dough sheets filo or yufka dough 1 tablespoon flour (10 sheets each 30 x 31 cm; refrigerated shelf)
- 2 TABLESPOONS Tomato paste
- 1/4 l Vegetable broth
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Cling film
Directions
- 1
Let the strudel dough sheets rest at room temperature for about 10 minutes. Peel onion. Clean and wash the peppers. Wash and clean the zucchini and eggplant. Dice prepared vegetables. Cut chorizo into slices. Heat oil in a pan and drain sausage while turning
- 2
Melt the butter. Grease 5 Tartelettes (approx. 12 cm Ø). Roll out the dough sheets. Quarter 1 pastry sheet. Put one quarter in a pan and spread a thin layer of butter on it. Place the second sheet of dough on top and spread. Process the remaining two dough sheets in the same way and brush them. With the remaining dough, line the other trays in the same way. Cover remaining dough with foil
- 3
Place the ramekins on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove from the ramekins. Repeat the process with the remaining pastry sheets
- 4
In the meantime, remove the slices of sausage from the pan and braise the vegetable cubes in the frying fat for about 5 minutes, stirring continuously. Dust with flour. Add tomato paste and stock. Bring to the boil and simmer for another 3 minutes. Season to taste with salt and cayenne pepper. Put the sausage slices back into the pan. Arrange the ratatouille in the prepared tartes
Nutrition Facts
360 kcal
20 g
25 g
12 g
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