Ratatouille Tartlet topped with Laura Chenel Goat Cheese
served with Baked Olives and Baby Arugula Salad
Quantity: 8 quarts
Recipe for Ratatouille:
10 each medium eggplants, firm and fresh, cut into 1/2” dice
8 red bell peppers, washed and cut into 1/4” dice
8 yellow bell peppers, washed and cut into 1/4” dice
8 yellow onions, diced 1/2” thick
8 medium green zucchini
8 medium yellow squash
1-1/2 cups chopped fresh basil
1/2 cup chopped fresh lemon thyme
1/4 cup chopped rosemary
1 cup roasted garlic purée
4 cups canned tomato purée
5 cups white wine
4 cups olive oil
1/3 cup Kosher or sea salt (or to taste)
4 lbs. crumbled Laura Chenel goat cheese
Wash eggplants well. Trim off stems and bottom and cut into 1/2” dice. Place in a non-reactive bowl and sprinkle with kosher salt. Toss well and set aside for 30 minutes.
Heat some of the oil in the large dutch oven and sauté over medium heat. Add the mixed vegetables, a small amount at a time and sauté. Then take eggplant and place into a towel and squeeze out excess water and bitterness. Repeat cooking process with eggplant.
Add vegetables back to pan and add roasted garlic, tomato purée, herbs and cook for 5 to 10 minutes more until vegetables are left with little texture.
Stain vegetables and save liquid from ratatouille for a vinaigrette. Let cool on sheet pans with parchment and place into plastic containers.
Recipe for Lemon Garlic Cream Dressing:
2 Tbsp roasted garlic purée
1/2 cup lemon juice
1-1/2 Tbsp anchovy paste (or to taste)
1 cup olive oil
1/4 cup Balsamic vinegar
1/2 cup freshly grated parmesan cheese or Sonoma dry jack cheese
In a food processor fitted with a metal blade, combine the garlic purée, lemon juice, anchovy paste, balsamic vinegar and pepper and process until emulsified. Whisk in the parmesan or dry jack cheese. Taste for seasoning. Toss baby arugula with dressing until lightly coated.