Flap-down ratatouille
4 servings
40 minutes
This is the preparation of ratatouille using the classic tarte tatin method. The ratatouille is baked under shortcrust pastry and quickly thrown onto a plate, turning the shell of the pastry into a vegetable still life before your eyes. The dough, being baked on top, has no chance of being poorly baked or becoming sour
1
Cut the vegetables: halved cherry tomatoes, shallots lengthwise, arrows 2-3 mm thick, garlic into thin petals, pepper into strips about 1 cm wide, zucchini and eggplant into thin discs. Lightly salt the eggplant slices and let them sit for half an hour to release juice and fry better.
- Cherry tomatoes: 10 pieces
- Shallots: 2 heads
- Garlic: 2 cloves
- Sweet pepper: 0.5 piece
- Zucchini: 0.5 piece
- Eggplants: 0.5 piece
- Salt: to taste
2
Fry the vegetables in a pan in turn, adding oil. The eggplants should develop a light crust, the zucchini and shallots should take on a golden hue. Keep the peppers skin-side down until they start to bubble and almost char, while just warming the tomatoes slightly.
- Eggplants: 0.5 piece
- Zucchini: 0.5 piece
- Shallots: 2 heads
- Sweet pepper: 0.5 piece
- Cherry tomatoes: 10 pieces
- Olive oil: 5 tablespoon
3
Make the sauce: finely chop and crush the anchovy fillet with the flat side of a knife. Heat a little oil in a pan, add a clove of garlic - when a strong smell arises, mash the anchovies in the oil and pour in white wine. Add half of the thyme leaves, a pinch of salt and sugar, and cook the sauce until the anchovies dissolve.
- Anchovy fillet: 5 piece
- Garlic: 2 cloves
- Olive oil: 5 tablespoon
- White wine: 50 ml
- Thyme: 6 stems
- Salt: to taste
- Sugar: pinch
4
Grease the bottom of a round baking dish with oil, arrange zucchini circles, interspersed with peppers, onions, and tomatoes, and top with eggplants and blanched beans. Add thyme, a little salt and pepper, and anchovy sauce. Roll out the pastry into a 3 mm thick circle, cover the vegetables with it, and fold the edges inward.
- Olive oil: 5 tablespoon
- Zucchini: 0.5 piece
- Sweet pepper: 0.5 piece
- Shallots: 2 heads
- Cherry tomatoes: 10 pieces
- Eggplants: 0.5 piece
- Green beans: 60 g
- Thyme: 6 stems
- Salt: to taste
- Ground black pepper: to taste
- Anchovy fillet: 5 piece
- Shortcrust pastry: 300 g
5
Place the mold in a preheated oven at 175 degrees for twenty minutes. When the top of the dough turns slightly golden, remove the mold, cover it with a large plate, and quickly and carefully flip the ratatouille onto it. It can be served warm or cold.