Rustic Ratatouille And Sausage Baked In A Stilton Crust

By Food52
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1 3/4 cup all purpose flour (King Arthur)

8 tablespoons cold unsalted butter, cut into chunks

2 tablespoons chilled lard

1 1/2 inch cube cold Stilton, about 2 tablespoons, cut in 4-5 pieces

1 pinch salt

1/4 cup ice water

1 1/2 pound eggplant, skin on, cut into chunks

2 pounds small zucchini and summer squash, cut into chunks (bi-color varieties are great). If larger squash are used, remove seeds before cutting into chunks.

1 large onion, cut into large dice

2 large cloves garlic, minced

1 26-28 ounce can diced tomatoes with their juice (You can use fresh tomatoes of course, about a pound and a half, chopped, skins on, but the canned work surprisingly well here.)

1 pound sweet Italian sausage meat, without casings. Ground lamb is also lovely.

1/4 cup olive oil, plus 1 tablespoon

1/4 cup minced Italian parsley

salt and pepper to taste

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