Racletterie: Pumpkin Ratatouille Pans

Name: Racletterie: Pumpkin Ratatouille Pans
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 Onion; 2 Garlic cloves; 1 yellow pepper; 300 g Hokkaido Pumpkin; 3 TABLESPOONS Olive oil; 50 g black olives (without stone); 1 can(s) (425 ml each) cherry tomatoes; 6 Stem/s Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g Mountain cheese

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

Hokkaido and olives first end up in ragout and then in mountain cheese. Bon appétit!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 Onion
2 Garlic cloves
1 yellow pepper
300 g Hokkaido Pumpkin
3 TABLESPOONS Olive oil
50 g black olives (without stone)
1 can(s) (425 ml each) cherry tomatoes
6 Stem/s Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g Mountain cheese

Directions

1
Peel the onion and 2 cloves of garlic, dice them finely. Clean, wash and cut 1 yellow pepper and approx. 300 g Hokkaido pumpkin into approx. 1 cm pieces.
2
Heat 3 tablespoons of olive oil. Sauté onion and garlic in it. Add pumpkin and paprika pieces and fry for about 4 minutes while stirring. Add 50 g black olives (without stone) and 1 tin (425 ml) cherry tomatoes, bring to the boil. Wash 6 stalks of thyme, shake dry, remove the leaves and add to the ratatouille. Simmer for about 5 minutes. Season with salt, pepper and sugar.
3
For the raclette: Cut 250 g mountain cheese (e.g. Comté) into 8 slices and distribute in eight pans. Add approx. 2 tbsp. ratatouille to each pan. Fry in the raclette machine until the cheese has melted.