Recipe for Gérald Passedat’s Ratatouille My Way
Provencal Recipes · Side Dish · TasteThis recipe for “Ratatouille My Way” is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.
Gérald Passedat's Ratatouille My Way
"Ratatouille My Way" is from Gérald Passedat's new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant).
Ingredients
- 7 oz. (200 g) puff pastry , ready prepared
- 4 medium white onions
- 2/3 cup (150 ml) olive oil Passedat brand*
- 2 red bell peppers
- 5 plum tomato(es)
- 2 medium eggplants (aubergine)
- 3 medium zucchini (courgette)
- 4 bay leaves
- 2 sprigs basil
- 2 sprigs thyme
- to taste salt and pepper
Instructions
- 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.”
- Serve cold and drizzle with olive oil just before serving.
Notes
*Passedat olive oil is available from the le Petit Nice Boutique.
Tried this recipe?Let us know how it was!
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this Experience for 2025Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Treasure Hunts for Kids on the French RivieraNext Post
Monoco: Passport to PleasureRelated Provence Articles
Summer Salad Heirloom Tomato and White Nectarine
August 8, 2018
Building on a classic Italian salad this variation combines heirloom tomatoes, white nectarines, mozzarella and fresh basil on a plate. Serve as a starter course or a lunchtime salad along with crusty baguette.…
Colourful Curried Vegetable Terrine
August 10, 2016
This Cocoa & Lavender is perfect for vegetarians, but we are pretty sure even your carnivore friends will be begging for seconds. David combines bright colours, fresh vegetable (in season) and a zesty curry flavour into an all-star dish.…
Would you like to try some Tomato Jam
May 25, 2015
In the fall, Hilda visited Forcalquier with some friends and stayed at a charming B&B. The cool temperatures in Haute Provence allowed for local exploring and some eating. Keep reading to learn about tomato jam: Breakfast in France differs greatly from home, which was undoubtedly the case at Le Mas du Pont Roman. There were …
Crunchy Tomatoes an Easy and Pretty Appetizer
April 23, 2018
This quick appetizer has a sweet, crunchy finish. Pretty, colourful and fresh cherry tomatoes with a touch of cheese, your guests will love this taste of Provence.…
No Comment