Tarte À La Ratatouille

For the Tarte à la Ratatouille, grease a tart pan and refrigerate.

Prepare the short pastry with butter, yogurt, flour and a pinch of salt and line the dish with it. (Add a little more flour if the dough is still very sticky).

Put the pan and the dough back in the fridge. Preheat the oven to 200°C top/bottom heat.

Peel the onion. Heat a pan and add some oil. Cut the vegetables into small pieces and sauté them in the pan. Stir again and again. The vegetables should clearly collapse and the formed water of the vegetables should be gone as much as possible. Season the vegetables with salt, pepper and herbs de Provence.

For the glaze, whisk the eggs, then stir in the cheese and crème fraîche. Season with salt and pepper. Now pour and spread the vegetable mixture on the dough, pour the glaze over it. Bake the tarte à la ratatouille in the oven for about 25-30 minutes.

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