Nataniël’s French-inspired ratatouille tarte tatin
If there is one place that holds a very special place in the heart of actor, comedian and entertainer Nataniël, it’s France. The star has been very open about his passion for French culture, cuisine and art.
Nataniël brings his passion for French gastronomy home. “French food is some of my favourite in the world and every time I miss Paris, I whip up some French-inspired cuisine at home,” the star adds. Hoping to inspire South Africans to do the same, Nataniël shares his delectable Ratatouille Tarte Tatin so that South Africans can bring a little French flair into their own homes.
INGREDIENTS
- One large onion, chopped
- Half a fennel, chopped
- Three cloves of garlic, chopped
- One red bell pepper, cut in strips
- One yellow bell pepper, cut in strips
- One large brinjal, cut in rounds with a thickness of 25mm
- Two large baby marrows, cut in rounds with a thickness of 25mm
- Four tablespoons of balsamic vinegar
- Two tablespoons of sugar
- 20 small tomatoes, halved
- One teaspoon of flour
- One roll of puff pastry
- Salt
- Ground black pepper
- Olive oil
- Fresh basil leaves
METHOD
Fry the fennel, onion and garlic together until soft over a medium heat and keep to one side. · Grill the brinjal until golden brown on both sides and keep to one.
Grill the baby marrows until golden brown on both sides and keep one side.
Melt the balsamic vinegar and sugar together.
Cover the bottom of a 24 to 28cm round oven dish with the vinegar and sugar mixture.
Cover the bottom with baby marrow, eggplant/brinjal and single tomatoes. Arrange in a pattern of your preference but allow the pieces to overlap each other.
Flavour lightly with salt, pepper and olive oil
Arrange a layer of onion, fennel and garlic on top
Add the red and yellow bell peppers on top as well as single tomatoes in between. Sprinkle with flour, salt, pepper and olive oil.
Top up with the rest of the brinjal and baby marrow.
Flavour with salt and pepper.
Place the dough over the top and fold the sides closed.
Make a small hole in the middle and bake at 180 degrees for 30 to 40 minutes. Once cooked, allow to cool down for 20 minutes.
Place the dish carefully on your serving dish and garnish with basil leaves.
Enjoy!
Nataniël’s French-inspired ratatouille tarte tatin
Ingredients
- One large onion, chopped
- Half a fennel, chopped
- Three cloves of garlic, chopped
- One red bell pepper, cut in strips
- One yellow bell pepper, cut in strips
- One large brinjal, cut in rounds with a thickness of 25mm
- Two large baby marrows, cut in rounds with a thickness of 25mm
- Four tablespoons of balsamic vinegar
- Two tablespoons of sugar
- 20 small tomatoes, halved
- One teaspoon of flour
- One roll of puff pastry
- Salt
- Ground black pepper
- Olive oil
- Fresh basil leaves
Instructions
Fry the fennel, onion and garlic together until soft over a medium heat and keep to one side. · Grill the brinjal until golden brown on both sides and keep to one.
Grill the baby marrows until golden brown on both sides and keep one side.
Melt the balsamic vinegar and sugar together.
Cover the bottom of a 24 to 28cm round oven dish with the vinegar and sugar mixture.
Cover the bottom with baby marrow, eggplant/brinjal and single tomatoes. Arrange in a pattern of your preference but allow the pieces to overlap each other.
Flavour lightly with salt, pepper and olive oil
Arrange a layer of onion, fennel and garlic on top
Add the red and yellow bell peppers on top as well as single tomatoes in between. Sprinkle with flour, salt, pepper and olive oil.
Top up with the rest of the brinjal and baby marrow.
Flavour with salt and pepper.
Place the dough over the top and fold the sides closed.
Make a small hole in the middle and bake at 180 degrees for 30 to 40 minutes. Once cooked, allow to cool down for 20 minutes.
Place the dish carefully on your serving dish and garnish with basil leaves.
Enjoy!
ALSO SEE: Cheers! South Africa’s wonderful wine routes
Issued by The Platinum Club.
Recipe and feature image supplied by The Platinum Club.
