Name: Ratatouille (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 Large eggplant-1-inch cubes; 2 Medium zucchini-1-inch cubes; 2 Medium yellow squash-1-inch cubes; 1 Large red bell pepper-seeded and 1-inch cubes; 1 Large green bell pepper-seeded and 1-inch cubes; 1 Large onion-chopped; 2 Tablespoons olive oil; 4 Cloves garlic-minced; 1 28-ounce can crushed tomatoes; 1 Teaspoon dried thyme; 1 Teaspoon dried oregano; 1/2 Teaspoon salt; 1/4 Teaspoon black pepper; 2 Tablespoons fresh parsley-chopped

Recipe tier

¼ medium Japanese eggplant
¼ medium Large zucchini
¼ medium Large yellow squash
¼ medium Red bell pepper
¼ medium Green bell pepper
¼ medium Large sweet onion
¼ pint Cherry tomatoes
1 cloves Garlic cloves
1 pinch cup Extra virgin olive oil
¼ sprig Fresh thyme
¼ pinch Sea salt
¼ sheet All-butter puff pastry
½ tablespoons Dijon mustard
1 ounces Goat cheese
¼ tablespoon Fresh rosemary
¼ large Egg
¼ pinch Flaky sea salt

Equipment

Large pot or Dutch oven
Cutting board
Chef's knife
Measuring spoons
Measuring cups

Instructions

🎙️ Cook with voice coach

1. For the Confit Tomatoes: Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius). In a small oven-safe dish, combine cherry tomatoes, sliced garlic, extra virgin olive oil, thyme sprig, and a pinch of sea salt. Roast for 1.5 hours, or until tomatoes are softened and slightly shriveled.
2. For the Caramelized Onion: Thinly slice the sweet onion and cook in a skillet with a little olive oil over low heat for at least 30-40 minutes, stirring occasionally, until deeply golden brown and sweet. Set aside.
3. For the Tart: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Unfold the puff pastry sheet onto a parchment-lined baking sheet. Score a 1-inch border around the edges of the pastry without cutting all the way through. Prick the center area all over with a fork.
4. Spread the Dijon mustard evenly over the pricked center of the puff pastry.
5. Arrange the thinly sliced eggplant, zucchini, yellow squash, roasted red and green bell peppers, and caramelized onions in an attractive overlapping pattern over the mustard, within the scored border. Start with a layer of vegetables and alternate colors and types.
6. Crumble the goat cheese evenly over the vegetables. Sprinkle with chopped rosemary.
7. Brush the scored border of the puff pastry with the beaten egg wash.
8. Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed, and the vegetables are tender. If the vegetables are browning too quickly, loosely tent the tart with foil.
9. Carefully spoon the confit tomatoes and their oil over the baked tart just before serving.
10. Sprinkle with flaky sea salt and serve warm.