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Provencal vegetable ratatouille with preserved lemon, tapenade toasts and a goat's cheese emulsion Recipe

Ingredients for people

  • Courgette(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Aubergine(s) : 0.5 whole
  • Tomato(es) : 1 whole
  • Red pepper(s) : 1 whole
  • Yellow pepper(s) : 1 whole
  • Pickled lemon(s) : 0.25 whole
  • Fine salt : 6 pinch(es)
  • Brick pastry sheet(s) : 3 whole
  • White sesame seeds : 20 g
  • Piment d'Espelette : 6 pinch(es)
  • Thyme sprig(s) : 2 whole
  • Olive oil : 100 ml
  • Spring onion(s) : 2 whole

  • For the syphon
  • Fresh goat cheese log(s) : 0 whole
  • Semi-skimmed milk : 50 ml
  • Honey : 5 g
  • Double cream : 70 ml

  • For the rest of the recipe
  • Black olive(s) : 50 g
  • Garlic clove(s) : 1 bulb
  • Chervil : 0.25 bunch
  • Olive oil : 20 ml
  • Bread slice(s) : 6 whole
Method
  • 1

    For the ratatouille: wash all of the vegetables. Peel the onions and finely dice. Peel the peppers and remove the seeds. Peel the aubergine. Peel the tomato and remove the seeds. Chop all of the vegetables into even brunoise cubes, keeping each vegetable separate from the others. Cut the preserved lemon in half and scoop out the centre. Cut the skin into small dice.

  • 2

    Heat a frying pan to hot, add a drizzle of olive oil and sweat the onions for 1 minute with a pinch of salt, the garlic clove and the thyme. Add the red and yellow peppers and cook for 3 minutes. Each time you add a vegetable to the pan, add a pinch of salt. Add the aubergines and cook for 3 minutes before adding the courgettes. Cook for a further minute then add the diced tomatoes and the preserved lemon. Simmer for 3 to 4 minutes and then rectify the seasoning. Place a large bowl underneath a sieve and then add the ratatouille to the sieve to collect the cooking liquid. Leave to cool.

  • 3

    Preheat the oven to 210°C.
    Use a stainless steel serving ring to cut 12 circles from the brick pastry sheets. Stick 2 circles of pastry together, brush with olive oil and sprinkle with sesame seeds. Lay the pastry circles on a lined baking tray. Place a sheet of baking parchment over the top and then cover with a second baking tray. Transfer to the oven and cook for 5 minutes or until the pastry is golden. Remove from the oven and set aside.

  • 4

    For the emulsion: place the milk, cream, goat's cheese, honey, salt and piment d'Espelette in a blender and mix until smooth. Pass the liquid through a fine sieve and then pour into a syphon. Attach the gas canister and place in the fridge to chill.

  • 5

    For the rest of the recipe:

  • 6

    For the tapenade: place the olives in a blender with 2 tablespoons of olive oil and blend to a rough paste.
    Grill the bread and rub with the garlic clove. Spread the tapenade on to the toast and cut into 12 pieces.
    Take the bowl of ratatouille cooking liquid and add 4tbsps of olive oil. Mix well with a hand whisk.

  • 7

    To serve: use stainless steel serving rings to make a circular stack of ratatouille in the centre of deep dinner plates. Place the sesame pastries on top of the ratatouille and finish with the goat's cheese emulsion. Drizzle a little of the ratatouille sauce around the dish and serve with the tapenade toasts. Sprinkle a little chopped chervil over the dish to serve.

Chef's tip

«This recipe is also very easy to make without a syphon - use 3 times less cream and serve the goat's cheese cream as quenelles.»

Delicious ratatouille served with sesame pastry, tapenade toasts with a honey and goat's cheese emulsion.

Rate this recipe :

(11 votes)

  • Preparation  40mins
  • Cooking time  20mins
  • Rest time  0h

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