Ratatouille Croustilland With Crumbled Goat Cheese

Ratatouille Croustilland With Crumbled Goat Cheese

4 sheets Feuille de Brick Dough

4 pieces Grilled Zucchini

4 pieces Grilled Eggplant

2 Tbsp Goat Cheese Crumbled

4 Ramekins

2 Tbl Butter - Melted

2 Tbl Olive Oil

1 red bell pepper

1 Garlic clove

1 Tbl Rosemary

1 Tbl Thyme

  • 1. Cut sheet into four even quarters.
  • 2. Brush butter into ramekins, then place 4 layers of brick dough into ramekin.
  • 3. Bake at 350ºF until shells are golden brown, approximately 5 minutes. Let cool.
  • 4. Slice red bell pepper and sauté in olive oil.
  • 5. Slice zucchini and eggplant, and add to bell pepper.
  • 6. Mince the garlic and the rosemary.
  • 7. Mince the thyme and add to rosemary & garlic.
  • 8. Add herbs to vegetable mixture. Season with salt & pepper. Cook until vegetable juice is reduced.
  • 9. Place vegetable mixture in brick dough shells.
  • 10. Sprinke with goat cheese and serve.
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