It’s a while since I posted a recipe (or wrote in general) on my blog. However, while writing my bachelorthesis which goes along with spending a lot of hours in front of the computer I decided to take a break and do something practical: Cooking. And after travelling I’m in parents’ kitchen where I know what to find where, so let’s spend some time in the kitchen and relax a bit. Yes, you read right, for me cooking is mostly relaxing, if I’m not stressed :)

I decided to go for ratatouille. To make a bit more interesting, but still not too complicated or too time consuming, I decided to make a ratatouille-tarte. Ratatouille comes from Nice, a city in Southern France. That’s why the ordinary ratatouille we know today was formerly called ratatouille niçoise.

It’s a perfect summer dish due to the lots and lots of colorful and delicious vegetables. I know, it’s not summer yet, but if you just returned from Norway like me it feels a bit like that :)

Ingredients for a small springform tin/2 – 3 persons:
(Double if you have a large springform tin)

For the dough
250 g spelt flour
75 g vegan margerine (e.g. Alsan)
2 tbsp. water
Salt

For the ratatouille
1 onion
2 – 3 garlic cloves
1 bell pepper
1/2 zucchini
1/2 eggplant
2 tomatoes
Thyme
Rosemary
Olive oil
Salt
Pepper

Mix everything together for the dough, roll out the dough and put it into the springform tin. While cutting the vegetables put it into the fridge.

Cut all vegetables in small pieces and heat a pan with olive oil. First add the garlic and onion and sauté them until translucent. Then add the belly pepper, squash, tomatoes and eggplant. Add thyme, rosemary, salt and pepper. Just try if it’s done, it usually takes around 10 minutes, but it doesn’t need to be supersoft as it goes in the oven anyway.

Take the springform tin out of the fridge and add the vegetables. Put the dish into the oven for around 30 minutes/180 degrees. And then enjoy :)

Vegan Ratatouille Tarte

Vanessa
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