Savory Provencal Charlotte

Name: Savory Provencal Charlotte
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 16 thin slices white bread, crusts removed; 1/2 cup extra-virgin olive oil; 5 cups well-seasoned ratatouille, homemade or store-bought; 1 tablespoon chopped fresh parsley

By Florence Fabricant

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; Savory to Sweet, Charlottes for Dessert or to Dress Up a Stew

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Ingredients

Yield:6 to 8 servings

16thin slices white bread, crusts removed
½cup extra-virgin olive oil
5cups well-seasoned ratatouille, homemade or store-bought
1tablespoon chopped fresh parsley

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 425 degrees.
Step 2
Cut half the bread slices in half diagonally, the rest in half horizontally. Heat a few tablespoons of the oil in a skillet and saute the bread slices, a few at a time, until they are golden on one side. Repeat until all the bread has been sauteed.
Step 3
Line the bottom of a five-to-six-cup deep round baking dish with the triangles, sauteed side down. Line the sides with the rectangles, sauteed side out, overlapping them slightly. Fill the center with the ratatouille. Cover with the remaining triangles, sauteed side up.
Step 4
Bake the charlotte for 30 minutes. Remove from the oven, allow to cool about 30 minutes, sprinkle the top with parsley and serve.