The secret to real ratatouille is to cook all the vegetables separately before putting them together. Start by melting 1 sliced onion and 2 peppers (one red and one green) in strips for about ten minutes in a little olive oil. Once they are cooked, set them aside. Replace them with 2 eggplants, diced. Let it cook for ten minutes as well. Reserve them and then cook 2 diced zucchini. Once the vegetables are cooked, put them back in the skillet. Add 4 peeled tomatoes, 3 minced garlic cloves, 1 sprig of thyme and 1 bay leaf. Add salt and pepper. Let simmer gently for about 40 minutes. Serve hot.
This savory onion pie can be made with ready-made pizza dough or shortcrust pastry. You can also, if you have time, make your own dough. For this, pour 200 g of flour into a bowl. Add 1 pinch of salt, 100 g of soft butter in pieces and a little water. Work the dough until it is homogeneous. Then let it rest for 30 minutes in the fridge. Meanwhile, melt 1 kg of onions for 40 minutes in a sauté pan with olive oil and a little water. Add salt and pepper. Then pour the filling over the dough. Spread some anchovies, some black olives and a little thyme. Bake for 30 minutes at 180°C.
The tropézienne tart, created in the 1950s, is a brioche pastry filled with a creamy cream. Start by preparing the dough by mixing 250 g of flour, 1 pinch of salt and 12 g of baker's yeast dissolved in a little lukewarm milk. Then let it rest at room temperature. Then stir in 1 egg and 1 tbsp sugar. Let rest again for 1h30. For the cream, bring 250 ml of milk and a vanilla pod to the boil. Leave to infuse for 15 minutes off the heat. In a bowl, beat 4 egg yolks with 80 g of powdered sugar. Add 1 tablespoon of flour, 1 tablespoon of cornflour and the hot milk. Let thicken then let cool. You will then add 3 beaten egg whites and a little orange blossom. Roll out the dough into a thick disk, leave to rest for 30 minutes and then bake for 25 minutes. Once the cake is cooked, cut it in half and garnish with the cream. Enjoy cold.
