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Ingredientes
- 1 x 400 g can ratatouille
- Â Â A little curry paste
- 250 gm Puff pastry, defrosted
- 1 x Egg yolk, beaten
Direcciones
- Mix the ratatouille with curry paste to taste, and chop in any leftover vegetables you may have in the refrigerator. Spoon into a 23cm flan tin.
- Roll out the pastry to a circle just a little larger - by about 2.5cm - then the circumference of the flan tin. Gently lay it over the ratatouille, tucking in the edges lightly. Brush with beaten egg yolk.
- Bake at 220C/425F/gas 7 for 20-30 min, or possibly till well-risen and crisp golden. Remove from the oven, run a knife around the edges and invert on to a serving plate. Serve immediately, cut into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 214 | 62% |
| Total Fat 23.81g | 30% |
| Saturated Fat 6.03g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 156mg | 7% |
| Potassium 38mg | 1% |
| Total Carbs 28.19g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.46g | 0% |
| Protein 4.56g | 7% |
