Recipe for Gérald Passedat’s Ratatouille My Way (2024)

• 7 oz. (200 g) Puff Pastry , readyprepared
• 4 medium White Onions
• 2/3 cup (150 ml) Passedat olive oil*
• 2 Red bell peppers
• 5 Plum tomatoes
• 2 medium Eggplants
• 3 medium Zucchini
• 4 Bay Leaves
• 2 sprigs Basil
• 2 sprigs Thyme
• to taste Salt and Pepper

• Preheat the oven to 350°F (180°C/Gas mark 4).

• Roll out the puff pastry thinly into a rectangle about 1/8 inch (3 mm) thick. Drape the pastry over the rolling pin and unroll it onto a baking sheet.

• Place a wire cake rack on top and bake the pastry for about 15 minutes or until golden brown.

• Allow to cool a little, then cut into four 4 in. (10 cm) rounds using a plain pastry cutter.

• Peel and finely chop the onions and sweat them in a pan in a little olive oil.

• Season with salt and pepper and then cover the pan and stew the onions for 45 minutes.

• Drain through a sieve to remove excess oil. Reserve.

• Preheat the oven to 300°F (150°C/Gas mark 2).

• Wash all the remaining vegetables.

• Brush the bell peppers with olive oil and season. Lay on a baking sheet and cook in the oven for 1 hour.

• Meanwhile, remove the stalks from the tomatoes and cut a cross with a small knife in the base of each tomato to make them easier to peel.

• Immerse in boiling water for a few seconds and then in cold water.

• Slip off the skins, quarter the tomatoes, remove the cores and seeds, and discard.

• Oil a baking sheet and lay the tomato quarters on it.

• Slice the eggplant and zucchini lengthways, leaving the skin on.

• Add the slices to the baking sheet with the tomatoes on it, spreading the vegetables out in a single layer.

• Season with salt and pepper and cook in the oven for 45 minutes.

• When the vegetables are cooked, cut them into even-sized rounds using a 1 in. (2.5 cm) plain pastry cutter.

• Spread the stewed onions over the pastry rounds and arrange the vegetables in overlapping rings on top.

• Make small bouquets with a few sprigs of basil and thyme and place in the center of the ratatouille “galettes.”

  See Also

  Vegan Coconut Bacon Recipe

• Serve cold and drizzle with olive oil just before serving.

*Passedat olive oilis available from the le Petit Nice Boutique.