Ratatouille tartiflette
This is a colourful, veg-packed version of tartiflette that replaces some of the potatoes with layers of courgette, aubergine and tomatoes, along with Brillat-Savarin cheese. While tartiflette is traditionally made with Reblochon, Brillat-Savarin is another soft French cheese that works really well with the potatoes.
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Ingredients
Metric
Imperial
Ratatouille
- 2 tbsp of olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 2 courgettes, sliced into 0.5 cm rounds
- 2 aubergines, sliced into 0.5 cm rounds
- 2 tomatoes, sliced into 0.5 cm rounds
- 1 red bell pepper, sliced into thin strips
- 1 yellow pepper, sliced into thin strips
- 1 tsp fresh thyme
- salt and pepper to taste
Tartiflette
- 500g of large Yukon gold potatoes
- 1 tbsp of butter, for greasing
- 250g of Brillat-Savarin, or similar soft, creamy cheese, sliced
- 200ml of crème fraîche
- 100ml of dry white wine
- salt to taste
- freshly ground black pepper to taste
Method
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
- 2 tbsp of olive oil
- 1 onion, thinly sliced
Add the minced garlic and cook for another minute until fragrant
- 2 garlic cloves, minced
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
- 2 courgettes, sliced into 0.5 cm rounds
- 2 aubergines, sliced into 0.5 cm rounds
- 2 tomatoes, sliced into 0.5 cm rounds
- 1 red bell pepper, sliced into thin strips
- 1 yellow pepper, sliced into thin strips
- 1 tsp fresh thyme
- salt and pepper to taste
While the vegetables are cooking, peel and thinly slice the potatoes into rounds (about 3–4 mm thick)
- 500g of large Yukon gold potatoes
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
- 1 tbsp of butter, for greasing
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
- 250g of Brillat-Savarin, or similar soft, creamy cheese, sliced
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
- 200ml of crème fraîche
- 100ml of dry white wine
- salt to taste
- freshly ground black pepper to taste
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
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