Jamie: Keep Cooking and Carry On
By Jamie Oliver
About the recipe
Ratatouille is an old French classic, traditionally using tomatoes, peppers, aubergine and courgette. It’s one of those wonderful recipes that you can take and flex to suit the veg you’ve got right now. My ratatouille is a two-stage process – charring the veg first achieves a wonderful smoky depth of flavour, then I stew and soften it in a beautiful tomato sauce. This amount of ratatouille will give you more than you need for one puff pizza, so make two if you like, or save the leftovers and serve with rice, jacket potatoes, or pasta, in a quiche, on toast, in lasagne, or even blitzed with some stock and turned into soup.
Recipe From
1 x 320g sheet of all-butter puff pastry
1 courgette
1 small leek
1 pepper
½ a bunch of asparagus (175g)
¼ of a small cauliflower
¼ of a small butternut squash
30g Cheddar cheese
30g Red Leicester cheese
BASE TOMATO SAUCE
6 cloves of garlic
olive oil
½ a bunch of fresh basil (15g)
2 x 400g tins of quality plum tomatoes
1 tablespoon red wine vinegar
extra virgin olive oil
EASY SWAPS
- Feel free to use fresh or dried oregano, marjoram, or even a little chopped fresh rosemary instead of basil in the tomato sauce.
- If you’ve only got one tin of tomatoes, don’t worry, just add a bit more water to stretch your sauce further.
- You could, of course, use mozzarella on your pizza, or even a nice crumbling of feta cheese.
EXTRA FLAVOUR
- Add capers or chopped destoned olives to your tomato sauce for some tasty flavour bombs.
- Smoked bacon, anchovy or even tinned tuna in your ratatouille would be delicious.
TIPS
- You can get ahead with this one by either assembling the whole thing in advance, ready to cook up for lunch or dinner, or even baking off the pastry and making the ratatouille, ready to assemble and bake when you want it.
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