This week’s Recipe from the Archive pairs well with last month’s provençal anise-forward cocktails (Pastis Gimlet & French Pearl), making for a lovely summer apéro hour with friends.
And take a sneak peek at next month’s Golden Hour playlist- a juicy serenade of summer dreams. August guide coming soon; menu open for preorder.
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Ratatouille was a way for Provençal farmers to use the entire end-of-season harvest in one dish. It was also a way to restore dignity to overripe vegetables on the verge of spoiling.
The beauty of this ratatouille tart is that the vegetables really shine on top of flaky puff pastry. And it’s handheld. It’s a simple summer recipe to use up garden vegetables, and it looks like you put more effort into it than you did.
The French Pearl
Pastis Gimlet Provençal
Panisse
Summer Mussels with White Wine
Tarragon Compound Butter
Questions about the recipes? Email britt@parisdiningclub.com
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