Goat cheese, with its creamy texture and tangy flavor, is a versatile ingredient that adds a delightful twist to various culinary creations.
Made from goat's milk, this cheese boasts a distinct taste profile that ranges from mild and milky to intense and earthy, depending on its aging process and production method.
Its unique flavor profile makes it a favorite among cheese enthusiasts, offering a refreshing departure from more traditional cow's milk cheeses.
In this recipe article, we explore the art of incorporating goat milk cheese into savory dishes, showcasing its ability to elevate flavors and textures.
Ingredients
- 4 tbsp olive oil
- 2 red onions, chopped
- 2 garlic cloves, finely chopped
- 2 aubergines, diced
- 2 red peppers, seeded and diced
- 1 tsp smoked paprika
- 2 tbsp balsamic vinegar
- 1 tsp soy sauce
- 500ml passata
- 200g young goat’s cheese
- 4 courgettes (a mixture of green and yellow looks nice), thinly sliced
For the cheese sauce
- 400ml milk
- 50g unsalted butter
- 50g plain flour
- 80g parmesan or vegetarian alternative, finely grated
Instructions
Start by heating 1 tablespoon of olive oil in a sturdy frying pan. Gently cook the red onion and garlic for about 5 minutes until they begin to brown.
Add the aubergine and red pepper, letting them sizzle for another 4 minutes. If needed, add more oil. Season with salt and pepper, then stir in the paprika. Splash in the vinegar and soy sauce, followed by the passata. Let it simmer for 5 minutes until it thickens. Once done, turn off the heat. This can be prepared up to two days ahead and stored in the refrigerator.
For the cheese sauce, heat the milk in a heavy saucepan until it starts to simmer. In a separate pan, melt the butter and add the flour to create a paste. Gradually whisk in the hot milk, simmering gently for 2-3 minutes while stirring continuously until it thickens slightly. Stir in the parmesan cheese and season to taste.
Transfer the ratatouille into an ovenproof dish. Cover it entirely with the cheese sauce. Crumble the goat’s cheese on top, then arrange the courgette slices in concentric circles, alternating between green and yellow if available. This can be assembled several hours before baking.
Preheat the oven to 220°C (200°C fan/gas 7). Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 minutes until the courgettes are cooked through and starting to brown. Remove from the oven and allow it to rest for 20 minutes before serving.