Ratatouille tartiflette

Preheat your oven to 180°C fan

In a large frying pan, heat 1 tablespoon of the olive oil over a medium heat. Add the onion and sauté until softened, about 5 minutes

Add the minced garlic and cook for another minute until fragrant

Add the courgettes, aubergine, tomatoes and bell peppers to the pan. Season with thyme, salt and pepper. Cook for 8–10 minutes, stirring occasionally, until the vegetables are slightly softened. Set aside

While the vegetables are cooking, peel and thinly slice the potatoes into rounds (about 3–4 mm thick)

Parboil the potato slices in a pot of salted water for 5–7 minutes until slightly tender but not fully cooked. Drain and set aside

Grease a baking dish (approximately 20 × 30 cm) with the butter

Arrange a layer of parboiled potato slices on the bottom of the dish, followed by half of the ratatouille vegetables

Place a third of the Brillat-Savarin over the vegetables

Pour half of the crème fraîche evenly over the layers, then drizzle with half of the white wine. Season with a little salt and freshly ground black pepper

Repeat the layering process (potatoes, vegetables, cheese, crème fraîche, and wine), ending with a final layer of cheese on top

Cover the baking dish with aluminium foil and bake in the preheated oven for 25 minutes

Remove the foil and bake for an additional 20–25 minutes, or until the top is golden and bubbly, and the potatoes are fully cooked

If needed, switch to the grill setting for the last 3–5 minutes to achieve a more golden and crisp cheese topping, watching carefully to prevent burning

Remove the tartiflette from the oven and let it cool slightly before serving