Ratatouille pie

Cooking Vegetarian Ratatouille pie

Fill this crunchy free-form pie with homemade ratatouille for a beautiful vegetarian treat.

Lables: High protein Egg free Fish free Sesame free Shellfish free Soy free
  1. Preheat oven to 190C. Combine the onion, eggplant, zucchini, capsicum, tomato, mushroom, salt, pepper, pesto and oil in a large bowl and toss to coat evenly. Set aside.
  2. Cut out 20cm rounds from each sheet of pastry. Divide the vegetable mixture between each round, piling to form a mound in the centre. Gently fold the sides of the pastry over the vegetable mound, leaving the middle of the pie exposed. Chill for 15 minutes.
  3. Bake for 25-30 minutes or until vegetables are tender and pastry is golden. Serve with thyme sprigs and pesto on the side.

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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
1 tbsp olive oil
4 sheets frozen ready-rolled shortcrust pastry, thawed
Thyme sprigs, to serve
1/4 cup basil pesto, extra to serve

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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