From Humble Roots to Gourmet Delight
Ratatouille isn’t known as an elegant dish. It’s rustic and hearty, sure. But a visually stunning, gourmet dish It is not!! Until now!
The Traditional Roots of Ratatouille
Ratatouille hails from the Provence region in the south of France. It’s a classic summer dish that takes full advantage of the seasonal bounty. Traditionally, ratatouille is made by sautéing a mix of vegetables—typically tomatoes, onions, zucchini (courgettes), eggplant (aubergine), and bell peppers—with garlic, olive oil, and a medley of Provencal herbs. This dish has been a staple in French cuisine since at least the 18th century. Similar dishes can be found in other Mediterranean cultures, such as Italy’s caponata and Spain’s pisto.
Fresh, Seasonal, Local: The La Belugue Way
At La Belugue, our motto is to use fresh, seasonal, and local ingredients. In the summer, our markets are brimming with courgettes. But vegetables roughly chopped and simmered together…. we can do better than that!
Ratatouille à La Belugue: Two Ways
Method 1: As an Individual Dish
For a simple yet delicious individual serving of ratatouille, start by cutting your vegetables—tomatoes, onions, zucchini, eggplant, and bell peppers—into half-moon shapes. Add a dollop of crème fraîche (known as sour cream in the US) and a spoonful of Dijon mustard to the bottom of individual serving dishes. Layer the vegetables in a pleasing pattern, season with salt, pepper, and a touch of herbs de Provence. Bake at 375°F (190°C) for about 45 minutes, or until the vegetables are tender and slightly caramelized.
Method 2: The Showstopper Tian
For a more elaborate presentation, we turn to the tian method. A tian is essentially a beautifully arranged vegetable tart. Begin with a layer of homemade brisé pastry as the base. Pay careful attention to the colors of your vegetables: red onion, red bell peppers, yellow and green zucchini. Thinly slice these vegetables using a mandoline for uniformity.
Arrange the slices in a spiral or concentric circles over the pastry base, creating a vibrant mosaic of colors. Season with salt, pepper, and herbs de Provence (we make our own from the wild herbs that grow abundantly around here.
Bake at 375°F (190°C) for 45-50 minutes, until the pastry is golden and the vegetables are tender. This method not only tastes delicious but also creates a stunning visual impact, perfect for impressing guests.
Both of these ratatouille methods can be prepared a day in advance, making them perfect for entertaining or simply for enjoying a stress-free meal.
Bon Appétit,
Kelly
