Ratatouille Pie
User Reviews
5
3 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Servings
2 pies
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Course
Main Course
Ratatouille Pie
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Ratatouille baked into a homemade pie crust and topped with homemade feta cheese!
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Ingredients
Ratatouille: Enough filling for 2 pies
- 1 eggplant sweated, and cubed, sliced
- 1 zucchini halved and sliced
- 1 yellow squash halved and sliced
- 8 mushrooms sliced
- 1 red bell pepper chopped
- 1 bell pepper chopped, orange
- 1 white onion chopped
- 7 oz feta cheese
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Pie Crust: - 1 pie
- 1/2 cup butter one stick room temperature
- 1 1/4 cups flour
- 1-2 tablespoons of water
- pinch salt
Instructions
- Take butter out of fridge to bring to room temperature. Slice eggplant and sweat by sprinkling with salt. Let sit for at least 30 minutes then cube.
- Add salt to flour and mix, then cut butter into flour. Add water and then knead until dough forms. Set aside.
- Pre-heat oven to 350 degrees and heat oil in large saute pan on medium.
- Add eggplant, zucchini, and squash to the pan. Salt and pepper. Cover and let cook for 7-10 minutes, stirring occasionally.
- Roll out the pie dough in to a large circle to fit into pie dish. Gently lift dough, place in dish, and trim to fit. With a fork, gently pierce the bottom of the dough in a circle around the base of the pan. Bake in oven for 10 minutes.
- Add the rest of the vegetables to the saute pan, cover, and cook for another 10 minutes or until the onions are translucent. Peppers may still be a bit crunchy but they should finish in the oven. Stir occasionally and salt and pepper to taste.
- When pie crusts are done, remove from oven and sprinkle half of the feta down for a thin layer. Add vegetables on top filling each pie crust. Sprinkle top with remaining feta.
- Bake for 30 minutes.
- Serve and enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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