Ingredients for the recipe:

• 1 zucchini and 1 eggplant
• 1 puff pastry
• 70g grated gruyère cheese
• 1 onion
• 20cl heavy cream
• 1 tomato and 1 red bell pepper
• 3 eggs
• 1 clove of garlic
• Olive oil
• Salt, Pepper, Thyme,
• Ratatouille blend Terre Exotique
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Methods:

1. Preheat the oven to 180°C.
2. Rinse the vegetables, remove the ends of the zucchini and eggplant, and cut them into slices, then halve them.
3. Peel the onion and garlic and finely chop them. Cut the bell pepper in half, remove the seeds and white membranes. Dice it, as well as the tomato.
4. Pour a generous drizzle of olive oil into a frying pan, then cook the vegetables. Season with salt, pepper, and sprinkle with thyme.
5. Add the ratatouille blend, then let simmer covered for 15 minutes, stirring regularly. Remove from heat and let cool slightly. Unroll a puff pastry and line the bottom of a pie dish, keeping the parchment paper. Prick the bottom with a fork, then in a bowl, whisk the eggs, cream, and grated gruyère cheese.
6. Fill the bottom of the pie with the sautéed vegetables then pour the egg mixture over it. Bake for 30 minutes. Once the sunny vegetable tart is cooked, remove it from the oven and enjoy!
7.