Hiding beneath this cheesy golden crust? Big bold Mediterranean flavours of an oven roasted ratatouille. A delicious medley of eggplant, capsicum, tomato and zucchini ensconced in a flaky pastry deep dish quiche. Each bite redolent of the promise of summer.
This week we enjoyed it as an easy mid week dinner, but it regularly also makes a welcome appearance at our Sunday brunch table or picnic basket. Definitely one of those recipes where the sum is much, much greater than its parts. Try it. You’ll see.
Deep Dish Ratatouille Quiche
1 roll prepared puff pastry, to line a deep, fluted 21cm round tart tin
5 large free range eggs
300ml fresh cream
3 cups ratatouille, prepared ahead and cooled (recipe follows)
100 grams grated Gruyere cheese
sea salt and freshly ground pepper, to taste
PREHEAT oven to 180C fan-forced.
ROLL OUT puff pastry and use to line a 21 cm (base measurement) loose bottomed tart tin, pressing pastry evenly into sides and base. Trim excess pastry from top. Prick base with a fork.
PREPARE the pastry case for blind baking by lining the shell with baking paper and filling with a layer of dry beans or rice.
BAKE in hot oven for 20 minutes. Remove baking paper and beans and return the pastry shell to the oven to bake for a further 10 minutes. Remove from oven and allow to cool a little before filling.
SCATTER half the cheese evenly over the pastry base. Add a generous layer of ratatouille, then top with bacon, spring onion, and parsley. Top with another layer of the remaining cheese.
WHISK together the eggs and cream with a little salt and pepper in a separate bowl, and pour evenly over the tart.
BAKE in preheated oven, lower rack position for about 30 to 40 minutes.
REMOVE and allow to rest for 10 to 15 minutes before slicing to serve.
1 medium eggplant
1 large red capsicum
2 cloves garlic, unpeeled
1 tablespoon olive oil
2 anchovy fillets
1 heaped tablespoon chopped fresh oregano
1 red onion, peeled and finely sliced into half moons
1 medium green zucchini, sliced on the diagonal
1 tin crushed tomatoes, drained
1/3 bunch fresh flat-leaf parsley, finely chopped
1/2 teaspoon dried chilli flakes
1 tablespoon red wine vinegar
1 teaspoon brown sugar
sea salt and freshly ground black pepper
PREHEAT oven to 200C and line an oven tray with baking paper.
PLACE whole eggplant, capsicum and garlic onto the tray and bake for 30-35 minutes until vegetables are soft and skin blistered.
WHEN cool enough to handle slit open each eggplant and scoop out the soft flesh, dividing it with your hands into long thin strips. Set aside in a clean bowl.
SLICE open each capsicum and remove the seeds. Peel away the blistered skin and slice the soft flesh into thick strips. Add to the eggplant.
SQUEEZE the soft garlic out of its casing over the eggplant and capsicum mixture. Stir to combine and set aside.
MEANWHILE pour olive oil into a large heavy based oven-proof pan. When the oil is hot melt the anchovy fillets for a few minutes until they disappear into the oil.
ADD the onion, chilli flakes and oregano. Fry for about ten minutes on low heat until soft and golden, stirring often to avoid burning.
ADD parsley and zucchini. Sauté for another ten minutes until zucchini is just beginning to soften.
ADD the roasted eggplant, capsicum, garlic and crushed tomatoes. Stir well to combine. Cook, stirring occasionally, for another 10 minutes.
MIX together the sugar and vinegar. Pour over the vegetable mixture and cook for another minute or so. Season with sea salt and freshly ground pepper. Set aside to cool.