Ratatouille pie

Appetizing Ratatouille pie Recipe

Fill this crunchy free-form pie with homemade ratatouille for a beautiful vegetarian treat.
Ratatouille pie
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.


  • 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


  • 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.

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