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Ratatouille Pot Pies w/ Parmesan Buttermilk Biscuits

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Ingredients
  

  • 6 roma tomatoes skinned
  • 1 green zucchini
  • 1 yellow zucchini
  • 1 cousa squash
  • 1 graffiti eggplant
  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 4 cloves garlic minced
  • 1 cup white wine
  • 2 teaspoons herbs de provence
  • 2 tablespoons fresh thyme divided
  • 1 bay leaf
  • 1 3/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup grated Parmesan cheese
  • 6 tablespoons cold unsalted butter cut into cubes
  • 2 teaspoons Dijon mustard
  • 3/4 cup buttermilk
  • Honey for brushing

Instructions
 

  • Trim the zucchinis, squash and eggplant by 2-inches on either end. Set the ends aside and cut the remaining veg into thin medallions using a mandoline. Cover slices and set aside.
  • Using a very sharp knife, cut four of the tomatoes into thin slices. Add the tomato slices to the rest of the vegetable slices.
  • Heat the olive oil over medium heat in a heavy bottom skillet until shimmering. Add the onion and sauté until translucent. About 3-5 minutes.
  • Add the garlic and sauté until fragrant.
  • Cut the remaining tomatoes into quarters and add them to the pan followed by the zucchini, squash and eggplant trimmings. Cook until slightly softened. About 5 minutes.
  • Add the wine and season with salt, herbs de provence and 1 tablespoon of thyme. Bring to a boil, then reduce to a simmer. Add the bay leaf, cover and cook for 20 minutes.
  • While the sauce is reducing, preheat the oven to 425 F.
  • Once the sauce looks nice and jammy, remove it from the heat and, using an immersion blender, puree until smooth. Set aside to cool slightly.
  • Sift flour, baking powder, baking soda and salt together in a large bowl. Pour the mixture into a large food processor fitted with a dough blade. Add the cheese and remaining thyme and blitz briefly to mix.
  • Set the food processor to low and add the butter cube by cube. Process until the mixture resembles a coarse meal.
  • With the food processor still running, add the mustard. Next, stream in the buttermilk and process until a dough forms.
  • Turn the dough onto a very well-floured surface - the dough will be quite sticky. Knead the dough briefly, then form into a square. Divide the dough into four even pieces.
  • Pour 3 tablespoons of the sauce in the bottom of four onion soup bowls. Arrange the vegetables slices in a spiral formation. Spoon the remaining sauce over top of the vegetables slices and top with a biscuit.
  • Place the bowls on a baking sheet and bake for 20 minutes or until golden brown.
  • Remove the pies from the oven and immediately brush the biscuits with honey and sprinkle with additional fresh thyme and sea salt.
  • Let cool for 10 minutes before serving.