The hallmark of traditional Provençal ratatouille is cooking each vegetable separately before uniting them for depth of flavor. Sauté 1 sliced onion and 2 peppers (one red, one green) cut into strips in a little olive oil for about 10 minutes. Set aside once softened. In the same pan, cook 2 diced eggplants for 10 minutes; reserve. Repeat with 2 diced zucchini. Return all vegetables to the skillet, then add 4 peeled tomatoes, 3 minced garlic cloves, 1 sprig of thyme, and 1 bay leaf. Season with salt and pepper. Simmer gently for 40 minutes. Serve hot.
This iconic Niçoise onion tart shines with store-bought pizza dough, shortcrust pastry, or homemade. For dough: Mix 200g flour, a pinch of salt, 100g softened butter in pieces, and a splash of water until smooth. Chill 30 minutes. Meanwhile, slowly cook 1kg thinly sliced onions for 40 minutes in olive oil and a bit of water; season with salt and pepper. Spread onions over rolled dough. Top with anchovies, black olives, and thyme. Bake 30 minutes at 180°C.
Since the 1950s, this brioche beauty from Saint-Tropez has captivated with its citrus-kissed cream filling. For dough: Combine 250g flour, a pinch of salt, and 12g baker's yeast dissolved in lukewarm milk. Rest at room temperature. Add 1 egg and 1 tbsp sugar; rest 1.5 hours. For cream: Boil 250ml milk with a vanilla pod; infuse off heat 15 minutes. Whisk 4 yolks with 80g powdered sugar, 1 tbsp flour, 1 tbsp cornstarch; add hot milk. Thicken, cool, then fold in 3 beaten egg whites and orange blossom. Shape dough into a thick disk, rest 30 minutes, bake 25 minutes. Slice, fill with cream, and chill.
