A scrumptious dish for classic Provencal vegetable gratin from Chef Daniel Galmiche, Michelin star chef and author of the French Brasserie cookbook – The Heart of French Home Cooking…
Preparation time 20 minutes, plus making the aubergine caviar
Cooking time 1 hour 5 minutes
Ingredients
2 large yellow courgettes, cut into long 5mm/¼in-thick slices
125ml/3fl oz/½ cup olive oil
4 rosemary sprigs
2 large red peppers
1 recipe quantity Aubergine Caviar (see page 41), made with only
4 garlic cloves
sea salt and freshly ground black pepper
freshly grated Parmesan cheese, for sprinkling
Tomato Base
4 tbsp olive oil
1 onion, chopped
4 garlic cloves, finely chopped
6 tomatoes, chopped
1 tsp thyme leaves
1 tbsp reduced balsamic vinegar
Method
Preheat the oven to 200°C/400°F/gas 6. Combine the courgette slices, oil and rosemary in a bowl and season with salt and pepper, then cover and set aside to marinate.
Meanwhile, put the whole peppers on a baking sheet and roast for 40 minutes until the skins are charred and wrinkled. Transfer to a bowl, cover with cling film and set aside for 10 minutes or until the skins have loosened and the peppers are cool enough to handle. Using your fingers, peel and discard the charred skin from the peppers, then deseed and cut the flesh into long strips.
While the peppers are roasting, make the tomato base. Heat 3 tablespoons of the oil in a medium saucepan over a medium heat. Add the onion and garlic and cook, partially covered, for 4–5 minutes, stirring occasionally, until softened. Add the tomatoes, thyme and the remaining oil, then reduce the heat to low and simmer for 35–40 minutes, stirring often to avoid burning the tomato. If the mixture gets too dry, add a few tablespoons of water. Add the reduced balsamic vinegar and season with salt and pepper.
Heat a ridged griddle pan, or heavy-based frying pan, over a medium heat. Drain the courgettes, giving them a shake to get rid of the excess oil, and reserve the rosemary. Griddle the courgettes for 1 minute on each side or until they have char-grilled marks. This will give them a lovely colour and flavour.
Now you are going to put it all together. Put half the courgette slices in a single layer in a baking dish. Spread half the aubergine caviar over, then cover with half the pepper strips and half the tomato base. Repeat the layers with the remaining ingredients. Chop the rosemary, sprinkle it over the gratin and bake in the preheated oven for 20 minutes.
Remove from the oven and turn on the grill to hot. Sprinkle the gratin with Parmesan and flash under the grill for 2–3 minutes until golden brown, then serve.
More Great French cookery bookery:
Read our review of The French Brasserie Cookbook
See Daniel Galmiche’s recipe for pistachio madeleine cakes with chocolate sorbet – absolutely delicious!
Read our review of Revolutionary French Cooking by Daniel Galmiche – yes we are fans in the TGLF office!
Recipe for goats cheese quiche with summer vegetables and herbs
Recipe for Smoked duck breast and lentils with lavender by Daniel Galmiche
