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In the bowl of the robot (or it can be mixed by hand) put flour, butter, salt and 3 tablespoons of cold water
Stir a little. If a coca ball is not formed, add another tablespoon of water. Do not mix much, but only until the crust has formed. Remove the shell from the tub and wrap it in plastic wrap. Put it in the fridge for at least 30 minutes. When you have removed the crust from the fridge, preheat the oven to 190 C
Spread the crust with the rolling pin on the table given a little flour, until it is big enough to cover the tart tray.
Put the crust in the pan, pressing firmly on the curves on the edge. Prick his ass from place to place with a fork. Put baking paper on the bottom of the tart and fill it with beans. This way of baking the tart is called "blind" and is done so that the bottom of the tart does not swell and deform.
Bake the tart for 15 minutes, not total, at 180 C
During this time prepare the filling: Cut all the vegetables into slices. Heat a little oil and fry the eggplant and pumpkin slices on both sides, until slightly softened.
Grate the cheese and mozzarella cheese. Place the cheeses on the bottom of the tart top.
Place the slices of vegetables alternately eggplant, zucchini, red pepper, yellow pepper. Sprinkle with pepper
Beat the eggs well. Add bellows cheese and sour cream. Stir until smooth. Add pepper to taste. Pour the mixture over the vegetables.
Bake the tart in the oven heated to 180 C, for 30 minutes (or until it hardens and browns)
Allow the tart to cool slightly (10 minutes) in the pan, then remove to cool completely on a metal grill.
Sift the flour into a sieve and dig a fountain into it.
Crumble the yeast in the fountain. Add a little warm milk. Let stand 15 minutes, in a warm place.
Melt the butter in the rest of the milk. Mix it with the flour and yeast. Work everything into a dough, which you let rest for 45 minutes.
Slice the ham and slice the olives.
Fry the ham in oil. Add the ratatouille and olives. Extend cooking for a few moments.
Lower the dough and line in the mold, previously oiled.
Spread the ham-ratatouille preparation over the pie.
Beat the eggs with the fresh cream, 1 pinch of pepper and the
Nutmeg. Coat the pie with it. Sprinkle with chopped basil. Bake for 45 minutes in the oven at 200 ° C (th. 6), halfway through. Serve hot.
For this Ratatouille Pie recipe, you can count on 45 minutes of preparation. To learn more about the foods in this vegetable recipe, visit our food guide here.
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For my part, I make a simpler and lighter ratatouille pie. I put my ratatouille without juice on a good puff pastry from the trade or a pizza dough that I make with flour, baker's yeast dissolved in a little ti & # 393 # 232de, 2 & # 224 3 tablespoons & # 233es & # 224 olive oil soup and a little salt. I have regular anchovy fillets with olive oil on the ratatouille and some black olives, I leave with oregano or herbs from Provence and bake. Great for dinner with a good green salad.
Is it possible to add thin slices of aubergines and zucchini on top with a little olive oil to toast them?
When I made my version of baked ratatouille back in July, I had intended to follow up with suggestions of other things you could do with leftovers, or leftover ingredients, as I always have leftover components but have not yet found a store that will sell me two-thirds of one zucchini and a half an eggplant. I really hate having a quarter eggplant leftover, because I & # 8217m very unlikely to use it and incapable of throwing it away, so what usually happens is I stash it in the fridge where it gets forgotten about, rots, is found a month later as when I scream in horror and throw it away afterall, having flashbacks to that time I lived with three friends and we were cleaning out the fridge and found something completely awful way in the back and Dave said & # 8220sorry, that was my kiwi & # 8221 and I was like, & # 8220uh, that & # 8217s a lemon. & # 8221
I digress. Here are some of the other ways we have used elements of this non-traditional & # 8220ratatouille & # 8221:
- Breakfast: The leftovers make a great breakfast, whether folded into an omelet, crepe or as a base for a poached egg, my favorite. I can find any excuse to eat a poached egg.
- Pasta or Grain: (Sadly, no pictures of these next two) Take a small stack of extra vegetables and cut them into thin, julienned strips. Repeat with remaining vegetables. Saute some minced garlic and chopped onion in olive oil in a pan until soft, add the julienned vegetables and cook them until they just begin to soften, just a minute or two. Pour one cup of the tomato puree or tomato sauce (a small can works great for this) and heat it until it simmers. Season it to taste and toss it with pasta or spoon it over a cooked grain, from bulgur to barley or couscous. This is one of my favorite & # 8220I will not gain weight over the holidays! & # 8221 counter-attack meals.
- Frittata: Repeat the julilienning process above, continuing it in the opposite direction, cutting the matchsticks into a fine dice. Stir these bits and some finely sliced green onion into beaten eggs and cook as you would a frittata. Serve topped with a small amount of heated tomato puree or sauce, goat cheese or feta. Invite me over, please.
And now, one more for the list: ratatouille tart. As has become an annual tradition, our families came over for a Hanukah meal on Saturday. I chose to go the lunch route as I have never cooked a luncheon before and thought it might be a fun menu challenge. Yes, I just said & # 8220fun menu challenge. & # 8221 Snicker, snicker & # 8211I can hear you, you know.
I put down the pate brisee long enough to admit that there are other approaches to tarts, one in particular I have all but ignored on this site: pate feuilletee, or puff pastry. You can & # 8217t beat it for easy prep (by that I mean buying it in the freezer section making it at home is beyond the limits of even my craziness, right now), and when you & # 8217re making three tarts, latkes, soup, salad and a two-part dessert, it will be your very best friend.
This ended up being more of a fancy ratatouille pizza than a tart, but potato-potahto, I say. All that mattered was that it was delicious, and I & # 8217d make it again in a heartbeat. You too can save your sliced vegetables from kiwi / lemon fate!
14 ounces frozen puff pastry, defrosted in the fridge overnight *
1 Asian eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
1/3 cup tomato puree (such as Pomi) or canned plain tomato sauce
2 tablespoons olive oil
Salt and pepper
Few sprigs fresh thyme
1 cup crumbled feta
Heat the oven to 375 & # 176F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet lined with parchment paper. Prick the pastry all over with a fork, at about 1-inch intervals.
Spread the tomato puree or sauce evenly over the pastry, leaving a one-inch border around the edges.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
On a mandolin, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Arrange slightly overlapped slices of vegetables concentrically or in rows over the tomato puree or sauce, alternative vegetables. You & # 8217ll probably have a few leftover.
Drizzle vegetables with olive oil, season with salt and pepper and sprinkle de-stemmed thyme leaves over the vegetables.
Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 25 to 30 min and the vegetables look softened. Slide onto a cutting board, sprinkle with the feta, and cut into squares or strips. (A pizza wheel worked surprisingly well for this.) Serve warm or at room temperature.
* I don & # 8217t know how widely distributed it is, but those of you in NYC should look for a locally made (like, it & # 8217s practically closer for me to walk over to the factory) puff pastry from brand called DuFour that & # 8217t. 8211once you get past the steep price tag & # 8211will blow your mind. Prior to trying it, I thought puff pastry was flaky, messy, dry and unsubstantial, pretty for sure but not fun to eat. Once I tried Dufour, I was immediately besmitten.
RATATOUILLE LA CUPTOR | Recipe + Video
Hello dear lusts, today we have prepared RATATOUILLE. This is a French peasant food that became famous with the help of a cartoon that bears its name. It resembles the pot we make in the summer from seasonal vegetables. I hope you like the technique of preparing this recipe and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!
- 1 large pumpkin or 2 small pumpkins
- 1 large or 2 medium eggplant
- 3-4 tomatoes
- Olive oil
- Salt and black pepper
For the sauce:
- 3-4 peeled and diced tomatoes or 200 - 300 gr. canned tomatoes or tomato juice
- 2-3 cloves of garlic
- 3-4 fresh basil leaves (or ½ teaspoon dried basil)
- 1 tablespoon - olive oil
- Salt and black pepper
Method of preparation:
- Heat a frying pan over medium heat. Pour a little olive oil and then add the peeled and diced tomatoes, you can also put canned tomatoes or tomato juice.
- Add the garlic, chopped basil, dried oregano on top, season with salt and black pepper and mix everything together.
- Let the sauce simmer for 4-5 minutes, stirring occasionally.
- Pour the sauce into a 28 cm round pan.
- While the sauce cools a little, cut the eggplant into thin slices, then cut the zucchini and tomatoes as well. It is desirable that the vegetables be about the same thickness.
- Arrange the vegetables in a fan shape. I started with eggplant slices, then pumpkins, tomatoes and continued like this until I finished the vegetables.
- Sprinkle a little salt, dried oregano over the vegetables and sprinkle with olive oil.
- Bake them in the preheated oven at 200 degrees C for 30-35 minutes or until nicely browned on top.
- Remove the ratatouille from the oven, allow it to cool slightly. Then serve it with a mashed potato, a piece of meat, fish or fresh bread. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood
This delicious vegetable dish is a French specialty that originated in the region of Provence and Nice. Its name comes from two verbs that refer to a mixture, because to prepare this dish that is what you mainly need to do with the ingredients.
Over time it became known in different countries throughout Europe, some of these countries created their own version of the dish by adding or changing ingredients typical of their region. But without a doubt one of the reasons why it became popular all over the world is because it is a really complete and nutritious vegetable dish.
- 1 stick plus 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons whole milk
- 1 tablespoon sugar
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1/2 cup extra-virgin olive oil
- 1 small onion, cut into 1/2-inch dice
- 1 large Japanese eggplant, quartered lengthwise and sliced 1/3 inch thick
- Kosher salt
- 2 small red peppers, cut into 3/4-inch dice
- 1 zucchini, quartered lengthwise and sliced 1/3 inch thick
- One 8-ounce can crushed tomatoes
- 2 tablespoons chopped oregano
- 1 teaspoon red wine vinegar
In a bowl, beat the butter with the milk, sugar and egg yolk until smooth. Add the flour and beat at low speed until the dough starts to come together. Pat the dough into a plastic disk and wrap. Refrigerate for 1 hour.
On a lightly floured surface, using a lightly floured rolling pin, roll out the dough to a 12-inch round. Ease it into a fluted 9-inch tart pan with a removable bottom trim the overhang. Refrigerate until firm, 1 hour.
Preheat the oven to 375 & deg. Line the dough with parchment paper and fill with pie weights. Bake for about 30 minutes, until set. Remove the weights and parchment paper and bake until golden brown, 8 to 10 minutes longer. Transfer the tart shell to a rack and let cool to room temperature, about 1 hour.
In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat until softened. Add the eggplant and 3 tablespoons of the olive oil, season with salt and pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the red peppers, zucchini and the remaining 3 tablespoons of olive oil and cook until softened, 7 minutes. Stir in the tomatoes and oregano and cook until the vegetables are tender and the sauce is thick, about 20 minutes. Stir in the vinegar. Season with salt and pepper and let cool.
Spoon the ratatouille into the tart shell and serve.
- For Crust
- 2 cups All Purpose Flour (Maida)
- 140 grams Butter (Salted), chilled and cut into cubes
- 1 teaspoon Salt, if using unsalted butter
- 3 tablespoons Water, temperature to be cold For Provencal With Ratatouille
- 1 Japanese Eggplant, cut in half, sliced and dunked in a bowl of water
- 1 Green zucchini, cut in half and sliced
- 1 Yellow Zucchini, cut in half and sliced
- 1 Red Bell pepper (Capsicum), chopped
- 1 Yellow Bell Pepper (Capsicum), chopped
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 7 Tomatoes, blanched peeled and crushed
- 3 tablespoon Homemade tomato puree
- 2 sprig Fresh Thyme leaves, parsley and marjoram leaves
- 1/2 teaspoon Sugar
- 5 tablespoons Extra Virgin Olive Oil
- 2 teaspoon Whole Black Peppercorns, (or paprika), crushed
- 1 cup Gruyere Cheese, (or cheddar), shredded
- Salt, to taste
Ratatouille Tart & # 8211 Eggplant, Zucchini and Tomato Tart Recipe
- Author: [email protected]
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 1 x
- Category: Main Dish
- Method: Baking
- Cuisine: French American
flaky pie crust filled with roasted tomato, eggplant and zucchini
- 2 large tomatoes, cored and cut into 1/4 & # 8221 thick slices
- 2 medium zucchini, trimmed and cut into 1/4 & # 8221 thick slices
- 1 large or 2 small eggplants, trimmed and cut into 1/4 & # 8221 thick slices
- 3 TBS olive oil
- 3 garlic cloves
- 3 TBS fresh basil leaves
- one egg mixed with a splash of water
- pie crust for a one crust 9 & # 8243 pie & # 8211 homemade or store bought
- Parmesan cheese for serving if desired
Homemade Pie Crust Ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 6 TBS cold, unsalted butter
- 1/4 cup shortening
- 2 - 3 TBS ice water (more if needed)
- Preheat oven to 400
- Spray baking sheets with cooking spray. Arrange the cut vegetables on the baking trays and sprinkle with salt. Roast in the preheated oven for 20 minutes. Remove the trays, turn the vegetables over, sprinkle with salt and return to the oven for 20 minutes. Remove and let cool.
- While the vegetables are roasting make the pie dough if you are using homemade.
- Add the flour and salt to a bowl. Mix
- Add the butter in chunks and the shortening. Cut in with a pastry blender or two knives until the mixture resembles small crumbs.
- Add three tablespoons cold water and stir with a fork. Add more water as needed until the dough comes together.
- Remove the dough to the counter and knead a few times until it forms a smooth ball. Flatten into a disc and place in the refrigerator for at least half an hour and up to an hour
- After the dough has chilled dust the counter with flour and roll it out to fit a 9 & # 8243 tart pan with a removable bottom.
- Carefully fit the dough into the tart pan, rolling the pin over the top to cut the dough to fit. Re-roll the trimmings into an 8 & # 8243 round. Fold in half and half again and wrap in plastic wrap or wax paper.
- Return the tart pan and the folded round to the refrigerator to chill for at least half an hour.
- Prick the dough in the tart pan with a fork all over. Keep the folded round in the & # 8216fridge.
- Spray a piece of foil with cooking spray and place on the tart sprayed side down, add pie weights, rice or beans and blind bake the tart shell for 15 minutes in the 400 oven
- Remove the pie weights and return to the oven to bake until lightly browned, about 10 minutes.
- mix the olive oil with the minced garlic
- line the bottom of the tart with a layer of eggplant and zucchini, brush with the garlic and oil mixture.
- next add a layer of tomato, brush with the garlic and oil mixture.
- Repeat the layers until you are out of roasted vegetables, brushing with the garlic and oil.
- Sprinkle the fresh basil on the next to the last layer.
- Carefully unfold the pastry round and place it on top of the filling. Cut four slits in the top. Brush with the egg wash.
- Bake in the 4oo oven for 30 minutes
- Cool on a wire rack for 10 minutes before serving.
- Grate some Parmesan over top if desired
Keywords: tart, Ratatouille, tart recipe, eggplant, zucchini, tomatoes
Pasta with Ratatouille vegetables
The fasting period is always difficult, especially during Easter Lent, which is a long fast with very few breaks. Beans, potatoes, zacusca, bread with vegetable pate, all are wonderful options for fasting. But, for a while, you have the impression that all the fasting recipe options have been exhausted. In those moments, of course you have your Teo, who has solutions! First of all, HERE you can find the entire collection of POST RECIPES (click to access the recipes). And secondly, today I have a special recipe for you, which we really like: PASTA WITH VEGETABLES RATATOUILLE.
PASTA WITH RATATOUILLE VEGETABLES - What is a "ratatouille"?
Easter? With vegetables? Pasta with ratatouille vegetables? Yes yes, of course yes! And I explain everything you need to know about our recipe today. Ratatouille, a famous dish of French cuisine, became even more famous with the Ratatouille cartoons, animated by the cute chef-rodent. What is Ratatouille? It is a stew of vegetables cut into larger pieces.
In the gastronomic dictionary Larousse writes that “the Puritans claim that each vegetable used in ratatouille must be cooked separately, then the vegetables are cooked together until they have a fine and creamy consistency. Thus, each vegetable will really have its own taste ". In reality, from my own experiments, I prefer to cook all the vegetables together and really make the flavors of the vegetables and herbs real. And in our version today - Easter with ratatouille vegetables, we really have an explosion of flavors and textures.
PASTA WITH RATATOUILLE VEGETABLES - Everything you need to know about the recipe
It is a preparation in which only one pan is used: heat the vegetables one by one, add spices and then boil the pasta in the resulting sauce. The fact that we boil pasta together with vegetables helps us to have a delicious and very creamy sauce, thanks to the starch on the pasta.
In terms of pasta, I chose Penne Integrale from 100% durum wheat from Paste Baneasa. Wholemeal pasta has a higher protein index and a lower glycemic index, is easily digested, is very nutritious. In addition, they keep their shape very well when cooked, they remain al dente, they are delicious and have a unique, slightly smoky taste.
Ingredients for 4 servings Pasta with Ratatouille vegetables
- 300g whole feathers 100% durum wheat 2 tablespoons olive oil
- a white onion cut into larger cubes
- 4-5 cloves of garlic
- a diced zucchini
- a small egg, cut into cubes
- a red bell pepper
- a yellow bell pepper
- 300g tomato pulp or chopped canned tomatoes (including juice)
- 400ml water
- 2 tablespoons balsamic vinegar
- 2 tablespoons herbs from Provence
- salt and pepper to taste
In a large skillet, sauté the onion, pepper and garlic in the olive oil until the onion becomes translucent.
Put the zucchini and eggplant, heat them together over high heat, until they have a nice crust.
Add the rest of the ingredients: pasta, tomatoes with canned juice, water, spices, vinegar. Boil everything over medium heat, 13-15 minutes or until pasta is made to our taste (al dente or better cooked) and we have a creamy sauce, well bound.
Some absolutely superb pasta came out, and the Baneasa wholemeal feathers did an excellent job, they remained al dente although they boiled in the sauce and made the sauce creamy and delicious. A fasting recipe that I highly recommend! May you be the best!
Ratatouille tart with flaky cheddar & thyme pastry
The night before making the tart, wrap the butter for the pastry in foil, and freeze until solid - this will make it easier to grate. To make the pastry, put the flour in a large bowl and mix in half the polenta, the cheese, thyme (reserving a few leaves to serve) and a good pinch of salt. Using a coarse cheese grater, grate in the frozen butter - try to handle it as little as possible so it doesn’t get soft - and stir it in with a knife as you go. Give the mixture one last stir to make sure all the butter is coated with flour, then quickly stir in 125ml very cold water. Gently bring together with your hands (splashing in a little more water if it looks dry), then wrap in baking parchment
and chill for 30 mins.
Slice the tomatoes to roughly the thickness of a £ 1 coin (use a mandoline, if you have one). Reserve about half of the tomato slices for the top of the tart, then roughly chop the rest into chunks.
Heat the grill to high (or you can use the flame of a gas hob). Pierce the aubergine four or five times with the tip of a knife and grill (or hold over the gas flame using tongs), turning often, for 8-10 mins, or until the skin is charred and the aubergine is soft and collapsing. Leave to cool a little.
Heat half the oil in a pan over a low-medium heat, and cook the onions with a pinch of salt for 10 mins until the onions start to caramelize. Meanwhile, scrape the skin off the aubergine (don’t worry if some pieces cling to the flesh - it will add a smoky flavor). Roughly chop the aubergine flesh.
Add the garlic and aubergine to the onions and cook for another 5 mins, or until any liquid released from the aubergine has evaporated. Add the chopped tomatoes and sugar, season, and continue to cook for 5-10 mins until thickened. Leave to cool, then chill until ready to use. Can be prepared up to a day ahead.
Slice the courgettes to roughly the thickness of a £ 1 corner. Put in a bowl and toss with a good pinch of salt. Leave for 10 mins.
Remove the pastry from the fridge. Heat the oven to 200C / 180C fan / gas 6 with a baking tray inside (or a 30cm shallow skillet pan, if you have one). Roll the pastry out on a large sheet of baking parchment dusted with a little flour, to a circle about 35cm wide. Trim the edge if you want a neat finish.
Drain any liquid from the courgettes, then tip onto a plate lined with kitchen paper. Pat dry to remove as much moisture as you can. Sprinkle the remaining polenta over the pastry, then top with the chilled tomato and aubergine mix. Spread it out using the back of a spoon, leaving a 3cm border around the edge.
Arrange the reserved tomato slices and the courgettes in overlapping concentric circles on top of the tart. Brush the vegetables with the remaining oil, season and sprinkle with the parmesan. Fold the pastry edge over the veg slightly, pressing gently to seal. Brush the pastry edge with the beaten yolk.
Carefully slide the tart, still on the baking parchment, onto the hot tray or into the skillet pan. Bake for 45 mins until golden, then scatter with the extra thyme leaves, if using. Leave to cool a little and serve just warm, or at room temperature.