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Baked ratatouille & goat’s cheese

Baked ratatouille & goat’s cheese served in a dish

Baked ratatouille & goat’s cheese

Name: Baked ratatouille & goat’s cheese
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 4 tbsp olive oil; 2 red onions chopped; 2 garlic cloves finely chopped; 2 aubergines diced; 2 red peppers seeded and diced; 1 tsp smoked paprika; 2 tbsp balsamic vinegar; 1 tsp soy sauce; 500ml passata; 200g young goat’s cheese; 4 courgettes (a mixture of green and yellow looks nice), thinly sliced; 400ml milk; 50g unsalted butter; 50g plain flour; 80g parmesan or vegetarian alternative, finely grated

Tommy Banks

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Serves 6

Easy

Prep: 35 mins

Cook: 45 mins

plus resting time

A star rating of 4.7 out of 5.119 ratingsRate

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Transform ratatouille into a bake with a layer of cheese sauce and you won't look back. It makes a great late summer dish and delivers three of your 5-a-day

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
2 red onions

chopped
2 garlic cloves

finely chopped
2 aubergines

diced
2 red peppers

seeded and diced
1 tsp smoked paprika
2 tbsp balsamic vinegar
1 tsp soy sauce
500ml passata
200g young goat’s cheese
4 courgettes

(a mixture of green and yellow looks nice), thinly sliced

For the cheese sauce

400ml milk
50g unsalted butter
50g plain flour
80g parmesan

or vegetarian alternative, finely grated

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Nutrition: Per serving

kcal472
fat31g
saturates16g
carbs25g
sugars17g
fibre9g
protein20g
salt1g

Method

step 1

Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
step 2

To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
step 3

Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat’s cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
step 4

Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.

Recipe from Good Food magazine, September 2018

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A star rating of 4.7 out of 5.119 ratings

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