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2026-09-04 13:40:42

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2026-09-01 17:42:49

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2026-08-31 19:52:12

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How to Make a Ratatouille Tarte Tatin? 🍅🥒🍆 - WILL IT TARTE TATIN? Ep. 12 FULL RECIPE BELOW ⬇️ INGREDIENTS: 10 small Roma tomatoes 3 small Japanese eggplant 2 small yellow zucchini 2 small green zucchini 2 long bell peppers 1 large shallot 1 small head garlic (cut in half width-wise) 1 bunch basil 1 tbsp red wine vinegar 3 tbsp olive oil 1 egg 1 sheet frozen puff pastry Fine salt (to taste) Freshly cracked black pepper (to taste) - INSTRUCTIONS - 1. Pre-heat your oven to 450 degrees Fahrenheit. Chop two of your tomatoes in half, de-seed & remove the stem from your pepper, and peel & halve your shallots. Place all your veggies skin-side up in roasting tray coated lightly in olive oil and a pinch of salt. Add half your head of garlic (see video), seasoned with olive oil & salt, wrapped in aluminum foil. Bake for 10 minutes, then broil on high for 1-2 minutes (or until the skin of your peppers is blistered). Remove the tray from the oven, and turn the heat back down to 425 degrees Fahrenheit. Place the garlic (wrapped in foil), back in the oven for 10-15 more minutes, or until softened. In the mean time, wrap your tray of vegetables tightly with tin foil. This will make the skin of the peppers easier to peel. 2. When your garlic is done roasting, remove the blistered skin from your pepper and tomatoes. Blend your peppers and tomatoes with the roasted shallots, garlic (and olive oil), red wine vinegar, and salt to taste. Everything should be the consistency of a smooth pasta sauce. Set aside. 3. Slice your remaining tomatoes, zucchini and eggplant into consistent discs that are 3-4mm thick. You want to think ahead to buy vegetables that are all the same thickness, because you want the diameter of each disc to be the same. 4. Lay out your sliced zucchini and eggplant on a large try lined with a wire rack. Season the cut veggies with a sprinkle of salt. After 5 minutes, dab the vegetables with a paper towel to remove the moisture that has been released. Flip the discs and season the other side with salt. Wait another 10-20 minutes. There will be much more water that has been released. Dab once again with a paper towel to remove the moisture. This process will prevent all this moisture from being released when baking, and will also make the zucchini & eggplant more pliable & easy to work with when building the ratatouille. 5. Pre-heat 3 tbsp of olive oil in a cast iron pan over low heat, and add 3/4 of your basil to infuse. Remove the basil from the pan, and allow the pan to cool down. In an alternating pattern, lay out your sliced vegetables in a spiral that covers the entire surface area of your pan. Leave just 1cm of excess space around the edge of the pan to tuck in your pastry. 6. Cover your ratatouille with puff pastry cut into the shape of the baking dish. Poke holes in the puff pastry, and brush the pastry with egg wash (your egg beaten with a couple drops of milk or water). Bake for 20-25 minutes, or until your puff pastry is a dark golden brown. Let the pan sit for 5-10 minutes, then invert the pan onto a large plate (or ideally a wire rack to allow quicker cooling). Serve the tarte warm with a generous spoonful of sauce. Top with fresh basil, and enjoy! #ratatouille #tartetatin #frenchfood #homecooking #Recipe

How to Make a Ratatouille Tarte Tatin? 🍅🥒🍆 - WILL IT TARTE TATIN? Ep. 12 FULL RECIPE BELOW ⬇️ INGREDIENTS: 10 small Roma tomatoes 3 small Japanese eggplant 2 small yellow zucchini 2 small green zucchini 2 long bell peppers 1 large shallot 1 small head garlic (cut in half width-wise) 1 bunch basil 1 tbsp red wine vinegar 3 tbsp olive oil 1 egg 1 sheet frozen puff pastry Fine salt (to taste) Freshly cracked black pepper (to taste) - INSTRUCTIONS - 1. Pre-heat your oven to 450 degrees Fahrenheit. Chop two of your tomatoes in half, de-seed & remove the stem from your pepper, and peel & halve your shallots. Place all your veggies skin-side up in roasting tray coated lightly in olive oil and a pinch of salt. Add half your head of garlic (see video), seasoned with olive oil & salt, wrapped in aluminum foil. Bake for 10 minutes, then broil on high for 1-2 minutes (or until the skin of your peppers is blistered). Remove the tray from the oven, and turn the heat back down to 425 degrees Fahrenheit. Place the garlic (wrapped in foil), back in the oven for 10-15 more minutes, or until softened. In the mean time, wrap your tray of vegetables tightly with tin foil. This will make the skin of the peppers easier to peel. 2. When your garlic is done roasting, remove the blistered skin from your pepper and tomatoes. Blend your peppers and tomatoes with the roasted shallots, garlic (and olive oil), red wine vinegar, and salt to taste. Everything should be the consistency of a smooth pasta sauce. Set aside. 3. Slice your remaining tomatoes, zucchini and eggplant into consistent discs that are 3-4mm thick. You want to think ahead to buy vegetables that are all the same thickness, because you want the diameter of each disc to be the same. 4. Lay out your sliced zucchini and eggplant on a large try lined with a wire rack. Season the cut veggies with a sprinkle of salt. After 5 minutes, dab the vegetables with a paper towel to remove the moisture that has been released. Flip the discs and season the other side with salt. Wait another 10-20 minutes. There will be much more water that has been released. Dab once again with a paper towel to remove the moisture. This process will prevent all this moisture from being released when baking, and will also make the zucchini & eggplant more pliable & easy to work with when building the ratatouille. 5. Pre-heat 3 tbsp of olive oil in a cast iron pan over low heat, and add 3/4 of your basil to infuse. Remove the basil from the pan, and allow the pan to cool down. In an alternating pattern, lay out your sliced vegetables in a spiral that covers the entire surface area of your pan. Leave just 1cm of excess space around the edge of the pan to tuck in your pastry. 6. Cover your ratatouille with puff pastry cut into the shape of the baking dish. Poke holes in the puff pastry, and brush the pastry with egg wash (your egg beaten with a couple drops of milk or water). Bake for 20-25 minutes, or until your puff pastry is a dark golden brown. Let the pan sit for 5-10 minutes, then invert the pan onto a large plate (or ideally a wire rack to allow quicker cooling). Serve the tarte warm with a generous spoonful of sauce. Top with fresh basil, and enjoy! #ratatouille #tartetatin #frenchfood #homecooking #Recipe

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