|Preparation||Cooking||Start to finish|
|35 min.||40 min.||1 hour 15 min.|
|1||Preheat the oven to 390°F (200°C).
Roll out 250 g Shortcrust pastry (pâte brisée) and bake blind in a tart tin or mould.
|2||Prepare 300 g Polenta and, as soon as it is ready, spread it over the base of the pastry case...||30 min.|
|3||...in an even layer 1/2 cm (1/4 inch) thick.|
|4||Spread 350 g Ratatouille on top...||5 min.|
|5||...in an even layer.|
|6||Bake for about 10 minutes. This is more reheating than cooking, as all the ingredients are already cooked.||10 min.|
|7||Serve warm or cold, with a drizzle of herb olive oil, if you wish.|
For 1 tart : 2.61 €
|Ratatouille: You can get more informations, or check-out other recipes which use it, for example: ... [All]|
|Polenta: You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Firied fillet of sea bream with polenta, Taos hotpot, ... [All]|
|Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Leek and Mimolette tart, Quiche Lorraine, Gisèle's Pasties, Salmon and spinach quiche, ... [All]|
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