Ratatouille and Violife Tart

To prevent the pastry from getting too soft, sprinkle a little almond powder over the base.

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Ingredients

Tomatoes: 2 (260g)

Courgette: 1 (200g)

Rocket Salad: 4 large handfuls (200g)

Cherry tomatoes: 12, or 3 per person (180g)

Pan-fried ratatouille Bonduelle: 400g

Violife: 2 slices (40g)

Pine nuts: 150g

Mustard: 2 tablespoons (30g)

Chives: 4 sprigs (10g)

Pepper: a few turns of the mill (3g)

Nutrition Information

Nutritional values, per portion (453.9g): Energy: 675.5 Kcal; 2823.6 kJ, Fat: 27.3g of which Saturated fatty acids: 11.3g; Carbohydrates: 87.2g of which Sugars: 15.0g; Protein: 16.8 g; Fibre: 7.7 g; Salt: 2.7 g.

Nutritional values, per 100 g: Energy: 148.8 Kcal ; 622.0 kJ; Fat: 6.0 g of which Saturated fatty acids: 2.5 g; Carbohydrates: 19.2 g of which Sugars: 3.3 g; Protein: 3.7 g; Fibre: 1.7 g; Salt: 0.6 g

Instructions

Preheat the oven to 200°C. Roll out the shortcrust pastry in a pie and cover with mustard. Pour the ratatouille over the tart.
Cut the courgette and tomatoes into very thin slices, then halve the cherry tomatoes and snip the chives.
Place the tomato and courgette slices on top of the tart, alternating. Add the pine nuts, chives and pepper.
Finish with the slices of Violife, previously cut into into pieces. Bake in the oven for 30 minutes.
Serve hot or cold, with a rocket salad and cherry tomatoes.