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Le Cordon Bleu News, 05/09/2011
Recipe: Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist
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Flan de fromage de chèvre sur sa petite ratatouille, croustillant aux baies roses

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About this recipe

Try this light and easy to make starter that marries many flavours true to Provencal terroir. A young goat’s cheese is recommended for the flan to balance the sweetness of the peppers. The savoury yet almost sweet puff pastry twist adds the perfect touch of texture to complete the dish.
Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist

Serves: 4

Preparation time: 35 minutes
Cook time: 35 minutes
Total time: 1 hour 10 minutes

In this recipe:

  • Goat’s cheese flan

  • Ratatouille
  • Pâte Feuilletée (Puff Pastry)

 

Ingredients
Pâte Feuilletée (Puff Pastry)
(click here to find our essential classic Pâte Feuilletée recipe)
Mini ratatouille
½ fennel
1 red bell pepper
1 green bell pepper
1 zucchini (courgette)
½ eggplant (aubergine)
½ Spanish onion
50 ml olive oil
4 tomatoes, peeled, seeded and diced
1 garlic clove
thyme, bay leaf
salt and freshly ground white pepper
Goat’s cheese flan
150 g fresh goat’s cheese, softened
100 g fromage blanc
4 eggs
Crispy pink peppercorn twist
30 g pink peppercorns in brine
1 egg
50 g powdered (icing) sugar
100 g puff pastry
fleur de sel or sea salt
Garnish
selection of micro salad
hazelnut oil
chives

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Method
  1. Preheat oven to 160°C, gas mark 3.
  2. Mini ratatouille: Cut the vegetables into brunoise and sauté quickly in olive oil. Transfer to a large pan; add the diced tomatoes, garlic, thyme and bay leaf. Season, cook for 15 minutes and then strain, reserving the liquid.
  3. Goat’s cheese flan: In a bowl, whisk the softened goat’s cheese with the fromage blanc. Add the eggs, season with salt and pepper and mix to combine. Divide the cheese mixture into 4 dariole molds. Cook in a bain-maire (hot water bath); place the molds into a baking tray and add simmering water to come half way up the sides of the molds. Transfer to the preheated oven and cook for at least 15 minutes or until the flan has set. Remove from the oven and keep warm.
  4. Increase the oven heat to 180°C, gas mark 4.
  5. Crispy pink peppercorn twists: Drain and rinse the pink peppercorns and chop finely. Whisk the egg, powdered sugar and chopped peppercorns together in a bowl. Roll out the puff pastry until 2 mm thick. Brush the pink peppercorn mixture over one side of the puff pastry and sprinkle with salt flakes evenly. Cut into strips 15 cm x ½ cm. Twist each strip around a metal cylinder to form a spiral and place on a baking tray. Bake until golden brown. Remove tube whilst still warm, cool.
  6. Reduce the cooking liquid (if necessary) and keep warm.
  7. Presentation: Place a ring mold in the centre of your plate and fill with 1/4 of the mini ratatouille. Remove the ring mold and carefully turn out the goat’s cheese flan on top of the ratatouille. Dress the micro salad lightly with the hazelnut oil and arrange on the plate, drizzling some of the reduced jus around. Finish with a crispy pink peppercorn twist and fresh chives to garnish. Repeat with 3 other plates.

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Find out more...

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La Boutique

Fleur de Sel from Guérande - Jar
Item: 71700511
Available at your local Le Cordon Bleu Boutique or Online


Olive Oil 250ml
Item: F-03403
Available at your local Le Cordon Bleu Boutique or Online

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