| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 1 |
|
400 g can ratatouille |
|
|
A little curry paste |
| 250 |
g |
Puff pastry; defrosted |
| 1 |
|
Egg yolk; beaten |
INSTRUCTIONS
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 minutes, or until well-risen and crisp
golden brown. 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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