Flap-down ratatouille

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.

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.

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.

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.

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.