![Tarts ratatouille and pine nuts Tarts ratatouille and pine nuts](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1460365366/z0zsqieizzjzrzhc7la1.jpg)
Tarts ratatouille and pine nuts
starters from Italy
Rainbow salty cake
Rainbow salty cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Colorful and delicious, a delight for the eyes and the palate!
First of all, we prepare the béchamel that will serve as the bottom of our salty cake. In a saucepan we pour the flour, salt, pepper and nutmeg.
Add 3 tablespoons of oil and mix.
We add the floury milk stirring continuously to avoid forming lumps. At this point pass the pot on the flame to moderate flame often mixing.
When the béchamel has reached a good consistency, turn off the flame.
In a chop we put our favorite aromatic herbs and fry them.
Let's add to the herbs, biscuits little at a time until they get a homogeneous mixture.
After pouring the puff pastry with the baking sheet into a suitable pan, pour the compound obtained as the basis of our salty cake. In the meantime turn on the oven at 200 degrees.
After cleaning and washing the vegetables, cut them into thin strips with the aid of a paddle, a mandolin or a knife if you are good.
Begin to arrange the vegetables from the center to the outside, this way the composition will be more precise.
After finishing, season salt and pepper, pour oil on the vegetables and bake in hot oven for about 30 minutes.
And you can, your salty cake is ready to be tasted!