Rachel Khoo recipe: Ratatouille with herb and gruyère cobbler

Rachel Khoo puts a cheesy twist on a veggie classic
Rachel Khoo2 July 2015

The herb and Gruyère cobbler on top will make ratatouille purists blanch, but some rules are made for breaking. It may not be one for your French granny, but my little twist on the medley of Mediterranean veg makes a great one-pot supper for friends.

Ratatouille with herb and gruyère cobbler

Serves 4

Ingredients

6 tbsp olive oil

1 onion, peeled and finely chopped

1 garlic clove, peeled and sliced

1 aubergine, cut into rough chunks

2 medium courgettes, cut into

2cm rounds

1 red pepper, deseeded and

finely sliced

1 yellow pepper, deseeded and finely sliced

2 tins whole cherry tomatoes

1 tbsp balsamic vinegar

250g self-raising flour

85g cold butter, cubed

60g Gruyère, grated

10g fresh herbs (such as sage, marjoram, chives), finely chopped

1 egg

3 tbsp milk

1 beaten egg, for brushing

10 basil leaves, to garnish

Method

Preheat the oven to 180C. Heat 2 tbsp of the olive oil in a medium ovenproof casserole dish. Add the onion and garlic, plus a pinch of sea salt, and sweat for 10 minutes over a low heat. Put a large sauté pan or wok on a high heat with 2 tbsp olive oil and add the aubergine, tossing every so often. After around 5 minutes, remove from the pan and set aside. Add the remaining oil and the courgettes and peppers and cook for 4-5 minutes. Remove from the pan and set aside with the aubergine. Add the tomatoes to the casserole dish, then stir in the aubergine, courgettes and peppers. Season with black pepper and add the vinegar.

Leave to simmer on a low heat while you make the cobbler. Mix the flour, butter and Gruyère in a food processor. Add the herbs, egg and enough milk to bring it together to a smooth dough. Season well with sea salt and black pepper. Roll out to a 1.5cm thickness and use a 7cm cookie cutter to cut out 7-8 rounds.

Take the ratatouille off the heat. Arrange the dough rounds across the top and brush with the beaten egg. Place in the oven for 40-45 minutes or until golden and cooked through. Scatter with the basil leaves and serve immediately.

Follow us on Twitter @ESLifeandStyle and Facebook

Create a FREE account to continue reading

eros

Registration is a free and easy way to support our journalism.

Join our community where you can: comment on stories; sign up to newsletters; enter competitions and access content on our app.

Your email address

Must be at least 6 characters, include an upper and lower case character and a number

You must be at least 18 years old to create an account

* Required fields

Already have an account? SIGN IN

By clicking Create Account you confirm that your data has been entered correctly and you have read and agree to our Terms of use , Cookie policy and Privacy policy .

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in