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

Ingredients:

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.
 
Preparation:

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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