Ratatouille Roses

When I made these apple roses a while ago, I loved the concept so much that I wanted to do something else with it. Over Christmas, I had a dinner with friends where everybody prepared a course, and I got appointed the appetizer. The perfect opportunity to re-visit the roses! I decided to go with a ratatouille-like dish in a completely new form. This is made of aubergine and courgette for petals, with the pepper and tomato sauce as a base to fill the puff pastry cups.

It’s delicious and looks gorgeous, so let’s go ahead and get started!

Ratatouille Roses 4

Ingredients

1 aubergine
1 courgette
2 bell peppers
1 can peeled tomatoes
1 onion
3 cloves garlic
Puff pastry
Olive oil
Salt
Pepper
Dill
Oregano
Rosemary
Thyme

Makes +- 16 roses

Ratatouille Roses

Let’s start by preparing the puff pastry cups. Pre-heat the oven to 200°C, and roll out your puff pastry until it’s nice and thin. Cut it into squares of a size that fits into a muffin tin easily. Grease a muffin tin with some olive oil, and place the squares of puff pastry inside. I like to place a silicone muffin cup filled with baking beans on top to stop the pastry from rising too much. When the oven is pre-heated, bake the cups for 15-20 minutes.

Ratatouille Roses 1

Meanwhile, prepare your sauce. Dice the onion and peppers and press the garlic. Heat up some olive oil in a pot and sauté the onion for a few minutes until it turns see-through. Add your garlic and peppers and cook for a few minutes to soften them. Then add your can of peeled tomatoes, season with salt and pepper, add dill, oregano, rosemary and thyme (or a French herb mix) to taste, cover the pot with a lid, reduce heat to low/medium and allow to simmer for about 15 minutes.

Ratatouille Roses 2

In the meantime, cut the aubergine and courgette into very thin slices, and cook them on a grill until they’re done.

Take the puff pastry cups out of the oven when they’re done. Blend the sauce with a handheld blender, and then all there’s left to do is assemble the roses!

Start by filling each cup with 1 or 2 tablespoons of sauce. Cut the slices of aubergine and courgette in half and arrange them into the puff pastry cup to look like rose petals. I like to alternate between a slice of aubergine and a slice of courgette, and then roll one slice up to form the center of the rose.

Ratatouille Roses 5

And you’re done! I love this dish as an appetizer; it looks really pretty and impressive, and it tastes good as well. It’s the perfect size for an appetizer, to serve at a party or to bring to a potluck. You need a lot of steps to make these, but they’re all really easy so anyone can make this dish.

Ratatouille Roses 3

Good luck and enjoy!

xxxLucy

 

Creator living in Amsterdam with her husband and extensive tea collection. Sewing hobbyist, historical beauty enthusiast, and advocate for slowing down.
Posts created 1496

One thought on “Ratatouille Roses

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts

Begin typing your search term above and press enter to search. Press ESC to cancel.

Back To Top