French

Tart a la ratatouille

Name: Tart a la ratatouille recipe
Yield: 6
Cuisine: /french
Ingredients: 50ml extra virgin olive oil; 20g butter; 1 sprig fresh thyme; 1 sprig rosemary; 2 white onions, thinly sliced; 375g frozen all butter puff pastry (we used Carême), just thawed; 2 ripe roma tomatoes, halved lengthways, sliced crossways into 5mm-thick slices; 2 medium zucchini, sliced into 5mm-thick rounds; 2 Japanese eggplants, sliced into 5mm-thick rounds; 250.00 ml mixed micro herb leaves (we used basil, mint and parsley); 75g olive

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by Sebastien Lutaud

SEBASTIAN LUTAUD, CHEF

Dec 30, 2022

Sebastian's prefers his ratatouille on fresh pastry, as opposed to stew or baked form!

50ml extra virgin olive oil
20g butter
1 sprig fresh thyme
1 sprig rosemary
2 white onions, thinly sliced
375g frozen all butter puff pastry (we used Carême), just thawed
2 ripe roma tomatoes, halved lengthways, sliced crossways into 5mm-thick slices
2 medium zucchini, sliced into 5mm-thick rounds
2 Japanese eggplants, sliced into 5mm-thick rounds
1 cup mixed micro herb leaves (we used basil, mint and parsley)
1/2 cup (75g) mixed pitted olives, coarsely broken in half

Method

1.

Place 1 tbs oil and the butter in a large frypan over low heat. Add thyme, rosemary, garlic and onion, and cook, stirring occasionally, for 10-15 minutes until onion is translucent but not coloured. Season. Remove and discard thyme and rosemary sprigs. Transfer mixture to a container and refrigerate for 20 minutes or until cooled.
2.

Preheat oven to 200°C. Line a baking tray with baking paper. Place pastry on prepared tray. Spread onion mixture thinly on top of the pastry, leaving a 1-2cm border to allow pastry to puff up and form a crust. Arrange the tomato, zucchini and eggplant slices in neat rows along the pastry, alternating vegetables to create a colourful pattern. Bake tart for 15 minutes then rotate the tart to ensure it cooks evenly. Bake for another 5-10 minutes until pastry is golden and puffed up.
3.

Scatter tart with micro herbs and olives. Drizzle with remaining oil and season. Serve warm or at room temperature.