ingredients

4 sheets of brick
12 langoustines
3 tablespoons olive oil
1 carrot
1 onion
Multicolored peppers: 1/2 of each
1 eggplant
2 branches of thyme
2 bay leaves
4 tomatoes
2 zucchini
3 cloves of garlic
50 g of cream
1/4 liter chicken broth
100 g of Fourme d'Ambert
1 tablespoon raspberry vinegar
Espelette pepper
Sugar

Steps

Step 1

Start by paring and cutting all the vegetables in mirepoix (cube of 8 mm approximately), chopping the garlic. In a pressure cooker, start sweating onions without garlic without garlic.

2nd step

Add peppers, eggplant, thyme, bay leaf and zucchini and finish with tomatoes. Cook about 30 to 40 minutes . Add a pinch of sugar and a pinch of Espelette pepper.

Step 3

Shell the langoustines and prepare a nem with the langoustine, the brick pastry sheet and a little Fourme d'Ambert.

Step 4

In a hot frying pan, catch the currants of langoustine and color them well.

Step 5

Arrange the ratatouille, spring rolls, sauce and garnish vegetables of your choice in the center of the plate.

Step 6

For Fourme d'Ambert cream : put Fourme d'Ambert, chicken broth, cream and raspberry vinegar. Season with salt and pepper, bring to a boil, mix and reduce to desired consistency.