Preheat the oven to 180 °C on the fan setting, remove the paper from the shortcrust pastry, and fit the pastry into a silicone tart pan.
368 kcal
9.3 g
27 g
21 g
19% RI
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Crack the eggs into a bowl, add the fromage blanc, Gruyère, salt, and pepper, then mix with a fork.
Drain the ratatouille, add it to the bowl, and mix.
Pour the mixture over the pastry and bake for 40 minutes.
40 minLeave the tart to cool slightly before removing it from the pan.
10% RI
3% RI
30% RI
31% RI
7% RI
35% RI
13% RI
18% RI
13% RI
7% RI
10% RI
20% RI
10% RI
10% RI
14% RI
16% RI
7/7 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Quick pizza dough for 6 pizzas: a supple dough that’s fast to make with a short knead, then a rest to build strength. Ideal for baking right away or letting ferment a bit longer for more flavor. Serve topped (e.g., margherita).
