Ratatouille pie

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

Recipe «Ratatouille pie» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

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

Instructions

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.