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

• 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 tablespoon olive oil

• 4 sheets frozen ready-rolled shortcrust pastry, thawed

• Thyme sprigs, to serve

• 1/4 cup basil pesto, extra to serve

Method

• 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.

• 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.

• 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.