That dish just gets me all excited, it’s just an amazing combination that I will make again and again. I don’t think I can never be tired of eating this.

I call this ratatouille even if it’s not the traditional way to make it. All the ratatouille vegetables are included, but the cooking method is completely different. Roasted rather than stewed, so obviously the texture is different, nonetheless delicious.

When I discovered skyr, I did some research on its use and how to use it in different dishes other than desserts. I found on Siggi‘s website some interesting new ways to use skyr, and that’s where I found the inspiration for this flat bread. I modified it a bit, I only used whole wheat flour, and used more skyr.

Ingredients for 2-3

For the ratatouille

• 4 zucchini, sliced
• 2 large heirloom tomatoes, cut in slices
• 1 red bell pepper, cut in 2 inch pieces
• 1 eggplant, cut in cubes
• 2 celery sticks, sliced
• 1/2 red onion, sliced
• 3 garlic cloves, crushed
• olive oil

Yogurt sauce

• 1.5 cups goat milk yogurt
• 1 garlic clove, crushed
• 1 tbs mint, finely chopped
• salt and pepper
• 1 tbs lemon juice

For the skyr flat bread (3 pieces)

• 100 gr whole wheat flour
• 140 g skyr
• 1/2 tsp baking powder
• 1/2 ts salt
• olive oil for sprinkling
• Za’atar spices for sprinkling

For the chili-herb oil

• 1 jalapeno pepper
• 2 scallions
• 2 handfuls parsley
• 2 handful mint
• olive oil
• salt and pepper

Preparation

For the roasted ratatouille

Heat oven at 420F, in the meantime, place all vegetables on a large tray, add garlic, sprinkle with olive oil, salt and pepper. Mix well and roast in the oven until the vegetables are tender and lighly browned, but still firm

For the Skyr bread

In a container, mix all ingredients together and form a homogenous dough (no sticky), if sticky add a bit of flour. Cover and let it rest for 30 min. Divide the dough in four portions, roll each portion to make it round in a ball shape. Using a rolling pin, flatten each ball to a 4 mm thick galette. Heat grill pan, and cook each flat bread on each side until golden brown. Sprinkle with za’atar and olive oil.

For the herb oil

In a blender or mixer, add all ingredients and mix until a smooth mixture (the mixture needs to be smooth with no visible pieces of herb)

Serve roasted ratatouille hot and top it with yogurt sauce, herb oil and a skyr galette,

After my trip to Iceland, I fell in love with that country…its gorgeous landscape, its friendly people, its peacefulness and its delicious food and products. One of which is called skyr. Basically skyr means yogurt in Icelandic. It’s a very thick yogurt, thicker than the Greek kind, and has 0% fat. It comes plain, or with various fruit flavors and you can eat it as is or use it in desserts. It’s more packed in protein than its Greek counterpart, and fills you up quite fast, since it’s really thick, similar to a cream cheese thickness. I ate skyr everyday, either in a yogurt form or dessert form. Most of their sky desserts are in this type of form or in a glass with a crust layer, then with skyr, then topped with blueberries or caramel sauce.

The good thing is that you can find skyr in the US. There are basically two brands available here in California, one is called “Siggi’s” and one is called “Smaeri“, both of which are locally made by Icelandic guys who moved to the US, and who apparently imported the real recipe form Iceland.

Those yogurts are a bit different from what I tasted in Iceland, and I wish they would import the real ones. I don’t have anything against US made skyr (and I’m thankful I found them even though they’re easy to make), but the taste is slightly different because the cows are obviously different and they are not eating the same type of grass/food than in Iceland; different soil, therefore the milk is different. Anyway, those are just little tiny details, but I think details can make sometimes a difference.

Going back to my beloved skyr, in this dessert, there is a slight resemblance to cheesecake in it appearance but that’s it. It has a lot less calories, because skyr low calories due to its nonfat content. Even adding some cream, it will never compare to cheesecake in its texture or taste. I could call this dessert “Skyr Tart” instead of cake. This dessert is now one of my favorites, and will make it regularly. It’s so delicious, creamy, light and delicate, that you would never believe that it’s made with 0% fat yogurt.

Ingredients for a 9 inch pan

For the crust

• Any cookies of your choice (I used no sugar shortbread), depending on the size of the cookie 10 to 20
• 70 g coconut oil
• 1 tbs coconut sugar

For the skyr filling

• 1 large plain skyr jar (680 g or 24 oz))
• 5 tbs vanilla skyr
• sweetener of your choice (I used stevia) to taste
• 125 g (4.4 oz) heavy cream
• 4 small gelatin sheets (7.5 g total weight of gelatin)
• blueberry jam
• fresh blueberries

Preparation

For the crust

Crush cookies to a medium coarse texture. Add coconut oil, coconut sugar and mix to obtain a homogenous texture. Using a non stick pan, place some parchment paper (the size of the bottom surface) on pan. Make a crust with the crushed cookies/coconut oil, pressing firmly with your hands and spreading crust on pan. Place pan in the freezer or refrigerator for about 15-20 minutes.

For the filling

In a mixing container, mix both skyr yogurts, add sweetener. Soften gelatin sheets in cold water for 10 minutes or until soft. In a small pot add 3 tbs cream and heat it up. When it’s boiling, remove from heat, add gelatin, stir well and let it dissolve. Add the mixture to the skyr mixture. Whip cream and fold carefully into the skyr.

Pour the filling on top of crust and spread it evenly. Refrigerate for about one day.

Spread blueberry jam on top and fresh blueberries.