Replying to your (deleted?) comment:

Confit Byaldi closely resembles a tian on purpose. Michel Guérard originally developed it, and it was then modified to its current (and most common) form by Thomas Keller, who served as the culinary consultant for the 2007 Pixar film Ratatouille. This version of the dish was made famous by that very film.

OP even said this was ratatouille, not a tian. That's context clue #1. OP most likely searched for recipes for ratatouille and found Confit Byaldi, which is what this is.

[removed]

[removed]

[removed]

Could you share this recipe? Looks awesome!

[removed]

[removed]

[removed]

[removed]

[removed]

[removed]

Cheeeeee

Ah I never knew the name of it! We aren't Scottish but my mom has made that since I was little usually once a week at least when I lived at home! I like it.

[removed]

[removed]

I know the holidays can be tough u/triassic_Bark. But OP just posted a picture of some food, yes it's all carb, yes it's not perfect, but this is somewhat of a hobby sub that has all walks of life and all different levels of experience and expertise, does it really warrant this reaction?

>This is something else

The only ratatouille recipe that looks like this is Confit Byaldi.

What do you think it is?

[removed]

[removed]

Also known as Clapshot

Caprese salad bruschetta

[removed]

It’s not being scared of information it’s backlash to a shitty meme reply that people are addicted to making to a WIDE VARIETY of foods.

Stop making the meme reply because it has to be made in every post. It is a shared mental illness that people have to constantly “say the thing”.

Imagine thinking you’re providing a helpful service with “well actually” comments that no one likes or wants to read for the thousandth time.

Why is this downvoted so heavily??

I might go with something lighter next year, lol.