If you’re looking for inspiration for your next home-cooked meal, look no further than this delicious ratatouille recipe! Made with fresh vegetables and savory herbs, this is a dish that is sure to impress all of your dinner guests.
Ratatouille Tart with Flaky Cheddar & Thyme Pastry
Ingredients:
- For the pastry:
- 150g plain flour
- 75g cold butter, diced
- 50g cheddar, grated
- 1 egg yolk
- 1 tbsp thyme leaves
- A pinch of salt
- For the ratatouille:
- 2 red peppers, sliced into thin strips
- 1 courgette, sliced into thin rounds
- 1 aubergine, sliced into thin rounds
- 1 red onion, sliced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions:
- To make the pastry, mix the flour, salt and butter together in a bowl until the mixture resembles breadcrumbs. Add the grated cheese, egg yolk and thyme, and mix until a dough forms.
- Roll the dough out on a floured surface to about 0.5cm thickness, then use to line a greased 20cm tart tin. Prick the base with a fork and chill for 30 minutes.
- Preheat the oven to 200C/180C fan/gas mark 6. Line the pastry case with baking paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 10 minutes until the base is golden-brown. Set aside to cool.
- Meanwhile, prepare the ratatouille. Heat the olive oil in a large frying pan over a medium heat. Add the onions and garlic and cook until softened, then add the peppers, courgettes and aubergine.
- Cook for 10-15 minutes until the vegetables are tender, then season to taste with thyme, oregano, salt and pepper.
- Spoon the ratatouille into the pastry case and bake for 15-20 minutes until piping hot. Serve warm or cold.
The “Right” Way to Make Ratatouille
Ingredients:
- 2 aubergines
- 4 courgettes
- 3 bell peppers
- 4 large tomatoes
- 2 red onions
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 2 tbsp olive oil
- 1 tbsp dried thyme
- 1 tbsp dried basil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 375F/190C.
- Cut the vegetables into thin rounds or strips, keeping the pieces separate.
- In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and cook until softened and fragrant.
- Add the tomato paste and a splash of water to create a sauce, stirring to combine.
- Layer the vegetables in a large baking dish in a spiral pattern, starting with the aubergines and followed by the courgettes, bell peppers, and tomatoes.
- Pour the tomato sauce over the vegetables, then season with thyme, basil, salt, and pepper.
- Cover the dish with foil and bake for 45-50 minutes. Remove the foil and bake for an additional 15-20 minutes until the vegetables are tender and the top is golden-brown. Serve hot.
No matter which recipe you choose, ratatouille is a classic French dish that is certain to impress both you and your guests. Bon appétit!
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