Ingredients

• 1 eggplant
• 1 yellow bell pepper
• 1 onion
• 3 small zucchini
• 3 ripe tomatoes
• 2 cloves garlic
• Olive oil
• 120 g of fresh goat cheese (Petit Billy or Chavroux type)
• 15 cl of heavy cream
• 1 sprig of thyme
• 1 sprig of rosemary
• Salt, pepper, paprika…

For the crumble dough:

• 150g of wheat flour
• 50 g of amber grain flour
• 100g of soft butter
• 1 egg yolk
• 2 pinches of salt

Preparation

Preparation of the crumble dough:

• Using your fingertips, mix the soft butter, flour, egg yolk and salt to obtain a “sand”.
• Reserve the dough in the fridge.

Preparing the ratatouille:

• Chop the garlic and the onion
• Cut the zucchini, aubergine, pepper and tomatoes into small cubes
• Heat a frying pan, pour in olive oil and brown the vegetables. Add the tomatoes last, which will require less cooking.
• Add garlic and onion
• Season your ratatouille with thyme, rosemary, salt, pepper… Then simmer over medium heat for a few minutes.
• Meanwhile, preheat the oven to 180°C.

Sauce preparation:

• Pour in the whole cream and add the goat cheese, crumble it.
• Season with spices such as paprika, sweet pepper, pepper to enhance the taste.

Assembly and cooking:

• Spread the vegetables in the oven dish, then pour the goat cheese cream on top before spreading the crumble dough.
• Bake for 20 to 25 minutes, depending on your oven, at 180°C.