Small Ratatouille Quiche with Lamb and Rosemary Wine Sauce

Ingredients

• 2 yellow bell peppers
• 1 Zucchini
• 1 eggplant
• 2 onions
• 1 Garlic clove
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 4 sheets filo dough (about 30x30 cm)
• 40 g melted butter
• 4 tomatoes
• 2 sprigs thyme
• butter (for the tins)
• 2 sprigs Rosemary
• 600 g lamb loin fillet (pre‑cooked)
• 2 tbsp olive oil (for frying)
• 2 Garlic cloves
• 150 ml whipping cream
• 100 ml Vegetable broth
• 3 egg yolks
• 1 tbsp light balsamic vinegar

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heating.

2. 2.

   Wash and trim the vegetables. Remove seeds from bell peppers and cut into large pieces. Slice zucchini, dice eggplant, peel onions and slice into wedges. Peel garlic, mix all vegetables with olive oil, salt and pepper, squeeze in garlic, spread on a baking tray and roast for 15–20 minutes, turning occasionally.

3. 3.

   Lay filo sheets side by side, brush lightly with butter and stack. Cut the sheet once across and once horizontally to create four equal pieces. Grease four tartlet tins (about 11 cm diameter) with butter and line each with a piece of dough, leaving a slight overhang at the edge.

4. 4.

   Boil tomatoes briefly, cool, peel, quarter, seed and dice the flesh. Mix with remaining roasted vegetables in a bowl. Rinse herbs, shake dry, strip leaves or needles from stems and finely chop. Fold thyme into the vegetable mix, season again with salt and pepper, and distribute among the tartlets. Reduce oven temperature to 180°C and bake the tartlets for 20–25 minutes until golden brown.

5. 5.

   Meanwhile wash lamb, pat dry, trim, season with salt and pepper and sear in a hot pan with oil all around. Transfer to the oven for 5 minutes and leave pink inside.

6. 6.

   Peel garlic, finely chop and combine with rosemary, cream and broth in a saucepan; bring to a simmer and reduce by half.

7. 7.

   Whisk egg yolks with vinegar over a gentle water bath until frothy, strain the cream through a sieve and pour slowly into the yolk mixture while whisking. Continue whisking until the sauce is thick and airy. Season with salt and pepper.

8. 8.

   Remove finished tartlets from oven, slice lamb into pieces and arrange on top of the ratatouille. Serve immediately.