Upside-down ratatouille
“The Riverland region of South Australia is blessed with an abundance of beautiful fresh fruits and vegetables all year round that can be purchased directly from producers’ roadside stalls or local farmers’ markets. The region also produces great wines, premium olive oil and fine balsamic vinegar. We call this savoury variation of the tarte tatin ‘upside-down ratatouille’ for obvious reasons. Enjoy it with a simple salad and a light Riverland red or crisp chilled Riverland rosé on a balmy night...” – Debra & Christophe Toureng, Berri, South Australia
Serves: 4–6
- 3 tablespoons olive oil
- 3 large brown onions, sliced
- 2 garlic cloves, sliced
- ½ small red chilli, halved
- 2 teaspoons fresh thyme leaves, plus 1 extra
- teaspoon, to sprinkle
- 4 roma or other small/medium tomatoes, cut in
- half lengthways
- 1 large zucchini, cut in 1 cm slices
- 1 medium eggplant, cut in 1 cm slices
- balsamic vinegar, to drizzle
- Murray River pink salt
- freshly ground black pepper
- 2 tablespoons chopped fresh basil, plus extra,
- to garnish
- ½ tablespoon chopped fresh rosemary
- 1 ½ sheets puff pastry
- 1 egg yolk, beaten
Method:
- Heat 2 tablespoons of the oil in a saucepan and cook the onion, garlic, chilli and thyme on low–medium heat for 20–30 minutes, or until the onions are soft and caramelised.
- Remove from the heat and set aside.
- Meanwhile, preheat oven to 180°C.
- Place the tomato, zucchini and eggplant on a baking tray, drizzle with balsamic vinegar and the remaining olive oil, and season with the salt and pepper. Roast for 20 minutes or until golden brown. Remove the vegetables from the oven and increase the temperature to 200°C.
- Grease a shallow baking dish or tray and line with baking paper. Place the tomatoes, cut side down, in the dish with the zucchini and eggplant so they all fit nicely side by side.
- Scatter the caramelised onion and fresh herbs over the top.
- Place the pastry over the vegetables and trim if necessary, leaving enough to tuck in around the inside edges of the dish to completely cover the vegetables. Brush the pastry with the egg yolk.
- Bake for 20–25 minutes or until the pastry is a nice golden brown colour.
- Place a board or serving dish large enough to cover the baking dish and flip it upside down. Remove the baking paper, sprinkle with the extra thyme and basil leaves, et voilà!
Written by Debra and Christophe Toureng. Recipe courtesy of Australia Cooks edited by Kelli Brett, published by ABC Books.
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Frittata with grilled field mushrooms and kikorangi