Fill this crunchy free-form pie with homemade ratatouille for a beautiful vegetarian treat.
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.
Ingredients
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1 red onion, cut into rings
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4 eggplants, thinly sliced
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3 small zucchini, thinly sliced
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1 red capsicum, seeded and chopped
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125g cherry tomatoes, halved
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6 button mushrooms, sliced
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Salt and cracked black pepper
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1 tablespoon olive oil
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4 sheets frozen ready-rolled shortcrust pastry, thawed
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Thyme sprigs, to serve
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1/4 cup basil pesto, extra to serve
Method
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Step 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.
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Step 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.
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Step 3
Bake for 25-30 minutes or until vegetables are tender and pastry is golden. Serve with thyme sprigs and pesto on the side.