Ratatouille Phyllo Stack
Crispy, buttery stacks of sliced phyllo combined with rich and flavorful ratatouille, fresh herbs and savory cream cheese whipped cream is a treat for the senses. Bursting with color and flavor this dish is perfect for brunch, lunch, or a light dinner. And, best of all, because the ratatouille can be made days in advance and then assembled with the stacks in a matter of minutes, this recipe has the makings of an easy weeknight meal as well as a stunner for entertaining.
Ingredients
Ratatouille:
- 6 tbs extra-virgin olive oil
- 2 red or yellow peppers, ½ inch diced
- 1 large yellow onion, ½ inch diced
- kosher salt
- freshly ground black pepper
- 1 large eggplant (about 1½ lb), ½ inch diced
- 1 large zucchini (about 1 lb), ½ inch diced
- 3 large garlic cloves, minced
- 3 tbs tomato paste
- ½ tsp crushed red pepper flakes, optional
- 1½ lb ripe plumb tomatoes, ½ inch diced
- ½ cup parsley, chopped
- 6 large basil leaves, torn (plus extra for serving)
Phyllo Stacks:
- 1 lb phyllo dough, defrosted
- 4 tbs unsalted butter, melted
- 4 tbs parmesan, freshly grated
Cream Cheese Whipped Cream:
- ¼ cup cream cheese, at room temperature
- 1 cup heavy cream, cold
- ½ tsp kosher salt
- ¼ tsp freshly grated black pepper
Instructions
Ratatouille:
- Heat 4 tablespoons olive oil in a large saucepan over medium heat. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes.
- Add the remaining 2 tablespoons olive oil, eggplant and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
- Stir in the tomatoes and bring to a simmer. Reduce the heat to low, cover the pan and allow the mixture to simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil. Season with salt and pepper to taste. Set aside to cool and refrigerate until ready to use. *See note.
Phyllo Stacks:
- Preheat the oven to 350 °F. Line two baking sheets with parchment paper. Unroll the pastry, remove the paper liner and re-roll it back up. Cut the dough horizontally in ½ inch slices.
- Divide the dough into 12 stacks, drizzle each one with one teaspoon of melted butter and sprinkle with one teaspoon of parmesan. Bake until golden brown, about 8-10 minutes. Remove from oven and allow to cool.
Cream Cheese Whipped Cream:
- Combine the cream cheese, whipped cream, salt and pepper in a medium bowl. Using a mixer with a whisk attachment beat until the mixture is smooth and stiff peaks have formed.
For Assembly:
- Just before serving lay one phyllo stack on a plate, top with the ratatouille, another phyllo stack and then a bit more ratatouille. Finish off with a few dollops of whipped cream and some torn basil leaves.
Notes
*The ratatouille will stay fresh in the refrigerator for up to five days.