Gratin Ismaël Bayaldi Sablé Parmesan

Sun 7 February:

Hi guys! How are you? Today I made a wonderful little recipe called “Gratin Ismaël Bayaldi Sablé Parmesan” it was the flavours of ratatouille, on an onion confit and a parmesan biscuit. We were just flicking through the new book, and saw this and were like “Oh we have the ingredients for this!” and I made it. To be more precise about what it is, it is some sliced aubergine, courgette and tomatoes, served on – you know the rest.

I started by rubbing some butter with some flour, I added some parmesan, some egg yolk and some water and mixed. I chilled, rolled out, shaped and baked. Meanwhile I fried some sliced aubergines and courgettes in separate pans with some garlic. I also made my confit by frying some onions in some butter and oil, covered. I was so pleased that they didn’t put sugar in it. So many people take the easy route and add some sugar, but it was easily sweet enough. I then plated up. I placed the biscuit on a plate, I spread the confit on top and the vegetables alternating between aubergines, courgettes and some cut tomatoes. It was divine. The confit onions work amazingly with the other flavours, the biscuit was well made – wasn’t too crumby – it just makes you happy. It’s so simple, yet so effective.

Well that was a nice dish! I love those flavours, there’s a reason why they’re classics! ANyway, I have to go now, I’m watching Sherlock Holmes with Benedict Cumberbatch. Thanks for reading! See you next time.