Easy

Shortcrust pastry

unit

Parmesan cheese

Fine herbs

Salt

Pepper

Olive oil

Eggplant

Tomato

Yellow bell pepper

Red bell pepper

Green bell pepper

Zucchini

Vegetable Tatin Pie

5 min.Wash all the vegetables then chop them.

20 min.Fry them in olive oil over medium heat, about 20 min. When 3/4 of the way through cooking, season and add the herbs.

3 min.Heat oven to 210°C. Line the bottom of a pie pan with parchment paper, then spread the vegetables on top and tamp down with a spoon or similar so that the top is roughly flat.

30 min.Sprinkle parmesan cheese all over and put the shortcrust pastry on top. Tuck the edges inside the dish. Prick and bake for about 30 min, until the pastry is cooked.

2 min.After removing from the oven, turn the pie out onto a plate and serve hot.

Easy

60 min

Main course

Starter

Appetizer

Servings

6

Nutrition

/ per serving

Directions

Step #1

Step #2

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Step #5

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