Provençal salted cake with ratatouille

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Provençal salted cake with ratatouille

Provençal salted cake with ratatouille

Number of people

1 kg of red tomatoes

3 cloves of garlic

2 tablespoons olive oil

1 bunch of fresh basil

1 bouquet of powdered garni

3 zucchini

2 peppers

150 g smoked bacon

8 eggs

50 g grated gruyère cheese

Pepper from the mill


Preparation: 35 min
Cooking time: 1 h
Step 1
Wash the tomatoes, scald them for a few minutes to facilitate peeling, peel them, then crush them.
Step 2
Peel the garlic cloves, squeeze them with a garlic press, then melt them in an oiled sauté pan with the tomatoes.
Step 3
Then add the washed and chopped basil bouquet, then sprinkle with powdered bouquet garni.
Step 4
Season with salt and pepper and simmer for 10 minutes.
Step 5
Peel the courgettes, cut them into small cubes, then remove the seeds and cut the pepper into thin strips. Add them to the rest of the mixture in the pan, then add 3/4 of the water.
Step 6
Simmer 25 min over medium heat, covered. Finish cooking 10 min uncovered so that the ratatouille thickens.
Step 7
Adjust the seasoning if necessary, then allow to cool to room temperature.
Step 8
Preheat your oven to 180°C (thermostat 6).
Step 9
Cut the bacon into bacon, then brown them in a non-stick frying pan, without adding fat.
Step 10
In a bowl, beat the eggs with salt, pepper and grated cheese, then add the ratatouille and mix well. Add the bacon and mix one last time.
Step 11
Pour the preparation into a non-stick missing pan, then cook for about 50 minutes.
Step 12
Let the cake cool before removing it to a serving dish and enjoy cold.
Author's note
Serve with a good green salad.

I add my grain of salt

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