Ratatouille with goat’s cheese sauce
Traditional rich ratatouille served with crêpes.
|2||eggs — large, beaten|
|3/4 cup||milk — warm|
|3 Tbs||butter — melted|
|black pepper — dash|
|1 tsp||fresh thyme|
|½ cup||soda water|
|olive oil — for cooking|
|4 Tbs||fresh chillies — 573|
|4||tomatoes — ripe|
|4||garlic — cloves, crushed|
|1||red onion — chunks|
|salt — just a pinch|
|2||red pepper — chunks|
|1||yellow pepper — chopped|
|saffron — pinch|
|freshly ground black pepper|
|3/4 cup||olives — black, pitted|
|1 Tbs||vinegar — red wine|
|4||courgettes — diced|
|2 tsp||fresh thyme|
|2 Tbs||fresh parsley — chopped|
|150 g||goat's milk cheese — chevin|
|150 g||cream cheese|
In a bowl, mix together the melted butter, eggs, thyme, combine and then add the milk and whisk together.
In another bowl, sift in the flour, salt and pepper and mix together. Make a well in the centre of the dry ingredients and whisk in the wet ingredients until the mixture is smooth and all the ingredients are incorporated, don’t over mix, stir in the soda water.
Cover the batter with plastic and place in the fridge for at least 8 hours or overnight.
For the ratatouille:
Put a cross in the bottom of the tomatoes, only piercing the skin and add them to a pan of boiling water. Leave them in for around 25 seconds, or until you can see the cross start to open.
Quickly remove them with a slotted spoon and plunge them into a bowl of ice cold water to stop them cooking. Peel back the skin carefully, chop them into 2 centimetre chunks and leave to one side until needed.
Cut the aubergines into small chunks, place them in a colander and scatter over some coarse salt, leave them to drain.
Heat some olive oil in a pan on a low heat and fry the garlic and onion with a pinch of salt until the onions are translucent.
Add the peppers, tomatoes and saffron, combine and then turn up the heat. Add some black pepper, half of the olives and the aubergine, allow it to simmer for 20 minutes.
Whilst this is simmering, cook the crêpes.
Heat your pan and a add a little olive oil to coat, pour about a ladle full of batter into the center of the pan and swirl till it covers the pan, cook for about 30 seconds or so and then flip over and continue to cook the other side.
Keep them warm and stack them between sheets of parchment paper to keep them separate. Continue until all batter is gone.
To prepare the goat’s cheese sauce:
Put a pan on the heat then add the cream, goat’s cheese and cream cheese, when they have combined allow them to cool slightly then slowly add the butter a chunk at a time.
To the ratatouille, add the red wine vinegar, courgettes, thyme, the remaining olives and the chopped herbs.
Place a crêpe onto a plate, layer on some ratatouille, another crêpe, some more ratatouille and another crêpe, then spoon over some of the sauce, followed by another helping of the ratatouille and finally drizzle with some more sauce.
Recipe reprinted with permission of Jenny Morris from Jenny Morris Cooks the Riviera.