for 4 person

Base

1	puff pastry dough, rolled into a circle
4 tbsp	grated Parmesan

Topping

200 g	courgettes, cut into slices approx. 5 mm thick
200 g	aubergines, cut into slices approx. 5 mm thick
200 g	yellow peppers, cut into strips
2	vine-ripened tomatoes, cut into slices approx. 5 mm thick
¼ tsp	salt
2 tbsp	olive oil

Crumble

3 tbsp	grated Parmesan
3 tbsp	pine nuts, roasted, roughly chopped
2 tbsp	breadcrumbs
some	oregano leaves, finely chopped
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

How it's done

Base

Roll out the dough and place in the tin with baking paper. Prick the base firmly with a fork, sprinkle with the cheese.

Topping

Arrange the vegetables across the dough so they overlap slightly, season with salt.

Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Take out of the oven, remove the baking paper, drizzle oil over the top.

Crumble

Mix the cheese well with the other ingredients, then scatter over the flan.

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