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Ratatouille pie
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Make a vibrant vegetarian pie with homemade ratatouille for a delightful crunch.
Ingredients:
  • 1 red onion, cut into rings
  • 4 eggplants, thinly sliced
  • 3 small zucchini, thinly sliced
  • 1 red capsicum, seeded and chopped
  • 125g cherry tomatoes, halved
  • 6 button mushrooms, sliced
  • Salt and cracked black pepper
  • 18.20 gm olive oil
  • 4 sheets frozen ready-rolled shortcrust pastry, thawed
  • Thyme sprigs, to serve
  • 75.00 gm basil pesto, extra to serve
Instructions:
  • Preheat oven to 190C. In a large bowl, mix together onion, eggplant, zucchini, capsicum, tomato, mushroom, salt, pepper, pesto, and oil until well coated. Let it sit for a moment.
  • Take a 20cm round from each pastry sheet. Fill each round with the vegetable mixture, creating a mound in the center. Carefully fold the pastry edges over the vegetables, leaving the middle open. Refrigerate for 15 minutes before baking.
  • Bake until vegetables are tender, pastry is golden, about 25-30 minutes. Serve with a side of thyme sprigs and pesto.

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