Castle on the Hudson's Ratatouille

Tarrytown's Equus at Castle on the Hudson is a Zagat-rated 5-star restaurant, offering breathtaking ambiance and equally impressive dining. Try Executive Chef David Haviland's rustic French ratatouille:
Makes 8 portions


2 tbsp olive oil
2 tsp chopped garlic
1 cup red onion small dice
2/3 cup red bell pepper small diced
2/3 cup zucchini small dice
1 cup eggplant small dice
2 cup tomato Concasse*
1 tbsp basil thinly sliced
1 tbsp parsley finely chopped
salt & pepper to taste
10 oz fresh log of goat cheese
Phyllo dough
Clarified butter

* Tomato Concasse:
tomatoes that are dropped into boiling water for a few seconds and then shocked with ice cold water. Peeled and then cut in half long wise in order to remove the seeds. Then dice small.

Place large saute pan on medium heat on stove
Once hot add olive oil and onion until translucent
Add garlic, pepper and eggplant for about 3 minutes (until vegetables are tender)
Season with salt & pepper. You may need a little more olive oil
Add zucchini and tomatoes and cook until tender but not soft
Last step add herb and adjust seasoning if needed
Pour on a sheet pan or cookie sheet and spread in thin layer to cool

Note: the ratatouille can be done in advance

Fresh log of goat cheese cut into 1/4 inch disc or desired thickness depends on how much goat cheese you like

To assemble:
You may use souffle cups or 4 oz aluminum cups
Brush with butter
Layer Phyllo dough that has been cut into 1 inch strips
Place one at a time overlapping each other by 1/2 inch, this is to ensure a tight seal
Once the mold has been layered, place goat cheese disc, then the ratatouille
Final step proceed to fold Phyllo strips over the top of the mold

Special note:
Before cutting the Phyllo dough layer one after each other with butter to four layers and should be at least 4 inches long. Bake in 370F oven until golden brown and served by just turning upside down on a plate.

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