Best Ratatouille Pie Recipes

RATATOUILLE PIE

Steps:

• Make the dough: In a large bowl, mix together flour, salt and sugar to combine. Mix in cubed butter with your hands, pinching and squeezing the butter cubes (or use a pastry blender or food processor) until the largest pieces are the size of lima beans. Drizzle in the water a little at a time, mixing until the dough starts to come together into a mass. You may not need all the water, or you may need to add more.
• When dough is starting to hold together but is still somewhat crumbly, transfer it to a lightly floured surface and press and knead it together into a smooth ball. Flatten into disk, wrap in plastic wrap and chill for 1 hour.
• While dough chills, heat oven to 400 degrees.
• On a rimmed baking sheet, toss together eggplant, 1/4 cup oil, 2 garlic cloves, 1 1/2 teaspoons rosemary, 1 1/2 teaspoons thyme and 1/4 teaspoon salt. On a second rimmed baking sheet, toss together the cherry tomatoes, onion slices, 2 tablespoons oil, 2 garlic cloves, 1 teaspoon rosemary, 1 teaspoon thyme and 1/4 teaspoon salt. On a third rimmed baking sheet (or roasting pan if you don't have any more baking sheets), toss together zucchini, 2 tablespoons oil, 1 garlic clove, 1/2 teaspoon rosemary, 1/2 teaspoon thyme and a large pinch of salt.
• Place all the pans in the oven (or work in batches if they don't fit at once) and roast until vegetables are browned, tossing every 10 minutes or so; about 35 minutes for onions, tomatoes and zucchini, and 45 minutes for eggplant. Remove from oven and let cool.
• On a floured surface, roll out dough to a 12-inch circle, then transfer to a 9-inch pie pan. Crimp edges to make a decorative crust. Use a fork to prick holes in bottom and sides of dough. Chill for 30 minutes.
• Raise oven temperature to 425 degrees. Place pie shell on a rimmed baking sheet. Line dough with foil, fill with pie weights and bake for 15 minutes. Remove foil and weights, and continue baking until the dough is just baked through and barely turning golden on the edges, 5 to 10 minutes longer. Transfer to a wire rack to cool. Reduce oven temperature to 375 degrees.
• In a medium bowl, beat egg until well mixed, then fold in both cheeses, mayonnaise, a pinch of salt and 1/4 teaspoon pepper.
• Scrape all roasted vegetables into a large bowl, add basil, and toss well. Taste and season with more salt and pepper if needed. Spoon mixture into the baked pie shell, then top with cheese mixture. Arrange plum tomato slices on top, if using, and scatter with olives.
• Bake until filling is lightly golden, about 30 minutes. Cool for at least 20 minutes before serving warm or at room temperature.

RATATOUILLE PIE

Steps:

• Use pulsing action of food processor to process flour, cream cheese, butter and herbs until mixture is well blended and forms dough that pulls away from side of food processor container. Remove dough from food processor.
• Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
• Heat oven to 400°F. Place 2/3 of the dough on lightly floured surface; roll into 13-inch round. Place in 9-inch pie plate; fold under edge of crust.
• Roll out remaining dough into 12x6-inch rectangle on floured surface; cut into 6 (1-inch-wide) lengthwise strips.
• Combine eggplant and zucchini in large bowl. Add 1 Tbsp. cornmeal and 1/2 cup pesto sauce; mix lightly.
• Sprinkle remaining cornmeal onto bottom of pie crust; cover with vegetable mixture, remaining pesto sauce and tomatoes. Top with dough strips, arranging in criss-cross pattern as shown in photo and trimming ends to fit if necessary. Seal and flute edge.
• Bake 20 min. Reduce oven temperature to 350°F; bake pie additional 50 min. or until filling is heated through and crust is golden brown.

RATATOUILLE PIE

Steps:

• Preheat oven to 375°.
• Make the crust: mix the cracker crumbs and butter together; press two-thirds of the mixture into a 10-inch pie pan.
• Spread the remaining crust mixture in another pan.
• Bake the crumb-lined pan and the extra crumbs for 10 minutes or just until toasted, shaking the extra crumbs once during baking.
• Sprinkle the warm pie crust with ¼ cup of the parmesan cheese and cool.
• In a large skillet, heat the olive oil; add in the garlic and onion; cook 2-3 minutes, stirring, until the onion is soft.
• Add in zucchini, eggplant, and bell peppers; cook and toss over high heat for 10 minutes.
• Add in the basil; stir.
• In a small bowl, combine the ricotta, eggs, and salt; blend mixture into the vegetable mixture.
• Turn into crumb-lined pan; sprinkle the top with the remaining parmesan cheese and the toasted cracker crumbs.
• Bake for 20-25 minutes or until the pie is set.
• Before serving, sprinkle with the diced tomatoes; serve hot or at room temperature.