This is a versatile dish which can be enjoyed as a starter or the star attraction for the main course. You can also make it into a meat version by adding cooked chunky chopped sausage. Great for picnics too and if you feel that it is going to be too messy, why not make them into single portion parcels- pasty shaped or triangular, the choice is yours!
If you’re looking for a low carb, low fat, high fibre version do not encase the ratatouille in pastry but add a tin of chopped tomatoes half way through the vegetable cooking process along with one cup of cooked quinoa and cooked lentils, stir and mix well before returning to the oven for another 15 minutes. Eat this on its own or with fresh crusty wholewheat bread.
1 pack ready rolled puff pastry
1 large onion
225 g courgette
450 g plum tomato
1 fennel bulb
100 g chestnut mushrooms
1 sweet red pepper
1 yellow sweet pepper
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried rosemary
Handful shredded fresh basil
1 tablespoon olive oil
1 tablespoon balsamic vinegar
6 – 10 cloves garlic, finely chopped
How to Make the Ratatouille Platt
8. Roll out pastry and place and divide into thirds. Cut 3cms strips on the left had side and right hand side thirds.
9. Place cooked ratatouille in the centre third of the pastry. Leaving a 1 cm edge at the top and bottom. If there are an unequal number of strips on each side, start with the side with most strips. Overlay the strips and continue all the way down. Seal the top and bottom with milk and brush the top of the platt with milk.
10. Bake in the oven for 20 to 25 minutes on 180 or until golden brown.
I hope you will enjoy this dish and please let me have any feedback