Folded Ratatouille

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

The shortcrust pastry is made by mixing 100 grams of softened butter, 180 grams of flour, a pinch of salt, and one egg using a mixer. To help the dough come together better, you can add a little ice water. Then, the dough ball is wrapped in plastic wrap and placed in the refrigerator for an hour to firm up the butter.

Ingredients

Eggplants - ½ pieces
Courgette - ½ pieces
Marinated cherries - 10 pieces
Sweet Pepper - ½ pieces
Shallot - 2 heads
Garlic - 2 cloves
Anchovy fillet - 5 pieces
Chinese green beans - 2.1 oz
Olive Oil - 5 teaspoons
Thyme - 6 stalks
Sugar - a pinch
Salt - to taste
Apple Wine - 1 fl oz
Ground Black Pepper - to taste
Shortcrust Cake Mix - 10.6 oz

Step by Step guide

Step 1

Chop the vegetables: halve the cherry tomatoes, slice the shallots lengthwise, cut the green onions into pieces about 2–3 mm thick, slice the garlic into thin petals, cut the bell pepper into strips about 1 cm wide, and slice the zucchini and eggplant into thin rounds. Lightly sprinkle the eggplant rounds with salt and let them sit for about half an hour to draw out moisture, which will help them fry better later.

Step 2

Sauté the vegetables one at a time in the same skillet, adding oil as needed. The eggplants should develop a light crust, while the zucchini and shallots should take on a golden hue. Keep the peppers skin-side down until they start to bubble and nearly char, and just warm the tomatoes slightly.

Step 3

Make the sauce: finely chop and crush the anchovy fillets with the flat side of a knife. Heat a little oil in a pan, add a clove of garlic – when it releases a strong aroma, mash the anchovies into the oil and pour in white wine. Add half of the thyme leaves, a pinch of salt, and a pinch of sugar, and cook the sauce until the anchovies dissolve.

Step 4

Grease the bottom of a round baking dish with oil, then layer in slices of zucchini, interspersing with bell peppers, onions, and tomatoes. Top with eggplant and blanched green beans. Add thyme, a pinch of salt and pepper, and anchovy sauce. Roll out the shortcrust pastry into a circle about 3 mm thick, cover the vegetables with it, and fold the edges inward into the dish.

Step 5

Place the dish in a preheated oven at 347°F for twenty minutes. When the top of the batter turns slightly golden, remove the dish, cover it with a large plate, and quickly and carefully flip the ratatouille onto the plate. It can be served warm or cold.