Ratatouille chorizo tartlets

Name: Ratatouille chorizo tartlets
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 1 Vegetable onion (approx. 200 g); 2 colourful peppers (e.g. yellow and red); 1 (approx. 200 g) small zucchini; 1 (approx. 250 g) small aubergine; 2 Tomatoes; 300 g Chorizo (Spanish pepper sausage; alternatively Kabanossi); 250 g strudel dough sheets, filo or yufka dough; 1 TABLESPOON Olive oil; 1 coated tbsp. flour; 2 TABLESPOONS Tomato paste; 7-10 Tbsp salt and pepper; 100 g + some butter

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

1 Vegetable onion (approx. 200 g)
2 colourful peppers (e.g. yellow and red)
1 (approx. 200 g) small zucchini
1 (approx. 250 g) small aubergine
2 Tomatoes
300 g Chorizo (Spanish pepper sausage; alternatively Kabanossi)
250 g strudel dough sheets, filo or yufka dough
1 TABLESPOON Olive oil
1 coated tbsp. flour
2 TABLESPOONS Tomato paste
7-10 Tbsp salt and pepper
100 g + some butter

Directions

1
Peel the onion. Clean and wash the vegetables. Dice onion and vegetables. Cut chorizo into slices or pieces. Let dough rest at room temperature for 10 minutes.
2
Heat the oil in a pan. Fry the sausage in it until crispy and take it out. Fry onion and vegetables in hot frying fat for about 10 minutes. Dust with flour and sauté briefly. Stir in tomato paste. Deglaze with 200 ml water and simmer for 3-4 minutes while stirring.
3
Fold in sausage. Season to taste with salt and pepper.
4
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Melt 100 g butter. Grease 10 cake tins (each approx. 12 cm Ø). Roll out dough sheets and quarter them. Spread 4 pieces of dough thinly with butter and place in a mould, staggered on top of each other.
5
Pre-bake the dough bases in the oven for about 5 minutes. Spread the ratatouille on top and bake at the same temperature for another 5-8 minutes. Let the tartlets cool down a little, remove from the moulds and serve.