Ratatouille Vol-Au-Vents

I wanted to serve ratatouille in an hors d’oeuvres type fashion, and I think I have it down however I believe the next step is going to be to slice the zucchini and squash thinner, and fan them out once roasted – according to John though, I definitely have the concept and flavor down. We will be serving the vol-au-vents at our annual Christmas party.

Be sure to purchase similarly sized squash and zucchini.

Ratatouille Vol-Au-Vents – 20 servings
1 zucchini, thinly sliced rounds
1 summer squash, thinly slice roundsDSCN1630
2 sprigs fresh thyme
1 onion, diced
2 tomatoes
1 clove garlic, minced
Olive oil
Kosher salt
Freshly ground black pepper
Red pepper flakes, to taste
1 sheet Puff Pastry, chilled
1 egg, lightly whisked
1/4 cup grated Parmesan

Preheat the oven to 350 degrees F.

DSCN1631

Prepare a baking sheet with parchment. Roll out the puff pastry on a floured surface to 1/4 inch thick. Cut 20 rounds (or more) using a 2 1/4 inch-diameter fluted pastry cutter, then using a 2 inch-diameter press two-thirds of the way through each round, leaving 1/4 inch edge (the picture to the side is an example). Place on prepared baking sheet, and refrigerate for 1 hour. Prepare vegetables.

In a large bowl combine zucchini, summer squash, thyme leaves, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 tablespoon of olive oil. Mix to coat. Prepare an 8×8 baking pan, alternating between zucchini and squash overlap the slices until pan is full. Bake for 30 minutes, or until vegetables have softened and slightly browned. Meanwhile prepare a very quick soffrito.

Over medium heat, warm 1 tablespoon olive oil in a saute pan. Add onions, and lower heat to soften. Meanwhile blanch 2 tomatoes, peel skin and discard, chop tomatoes. Once the onions have softened, add tomatoes, and cook down for about 30 minutes, until there is no longer any juice in the pan and tomatoes have broken down. Add garlic, and red pepper flakes to taste, combine and remove from heat.

Once vegetables and soffrito have cooled, turn oven temperate to 425 degrees.

Top center of the puff pastry rounds (stay within the 2 inch ring) with cooled 1/2 teasppon soffrito, lay a slice of zucchini and squash on top of soffrito. Sprinkle with Parmesan, and repeat on the other rounds. Brush exposed pastry with eggwash, and bake for 12 minutes until golden.

Serve warm or at room temperature.

TIP: You can prepare every step, and prior to brushing the pastry with eggwash, place the baking sheet in the freezer, freeze overnight, then stack and store in an airtight container in the freezer. To defrost, place in the refrigerator overnight, and continue with the steps by brushing with eggwash, etc.

Happy Cooking! Bon Appetit!

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