Savory Provencal Charlotte

• 16 thin slices white bread, crusts removed
• 1/2 cup extra-virgin olive oil
• 5 cups well-seasoned ratatouille, homemade or store-bought
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 425 degrees.
2. Cut half the bread slices in half diagonally, the rest in half horizontally.
3. Heat a few tablespoons of the oil in a skillet and saute the bread slices, a few at a time, until they are golden on one side.
4. Repeat until all the bread has been sauteed.
5. Line the bottom of a five-to-six-cup deep round baking dish with the triangles, sauteed side down.
6. Line the sides with the rectangles, sauteed side out, overlapping them slightly.
7. Fill the center with the ratatouille.
8. Cover with the remaining triangles, sauteed side up.
9. Bake the charlotte for 30 minutes.
10. Remove from the oven, allow to cool about 30 minutes, sprinkle the top with parsley and serve.

thin slices white bread, extravirgin olive oil, parsley

Taken from cooking.nytimes.com/recipes/5542 (may not work)