4.8 from 12 votes
Savory Summer Harvest Ratatouille Pie
This savory ratatouille pie highlights the summer harvest of zucchini, eggplant, peppers, tomatoes, and more!
Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings:
1
(9 inch) deep dish pie (10 servings)
Calories:
377 kcal
Course:
Main Course
Cuisine:
French, American
Ingredients
- ¼ cup extra-virgin olive oil 59 grams
- 1 onion chopped, medium to large
- 2 cloves garlic more if you like
- 1 eggplant peeled and cubed (or 2 smaller unpeeled Asian eggplants)
- 2 zucchini cubed, medium
- 1 sweet pepper seeded and chopped
- 4 tomato peeled, seeded and cubed
- 2 teaspoons red wine vinegar 10 grams
- 1 pie dough double-crust, per recipe
- 1 basil chopped, fresh, handful
- salt to taste
- black pepper to taste
Egg wash:
- 1 egg plus 2 tablespoons water, fork beaten
Instructions
- In a heavy frying pan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onions are wilted, about 8 to 10 minutes. Add the eggplant and cook for another 5 minutes. Add the zucchini, pepper, tomatoes, and vinegar, cover and cook for about 30 minutes, until the vegetables have cooked down a bit. If there is too much liquid, remove the cover and reduce.
- Stir in the chopped basil and cool the filling completely. If there is still a lot of liquid in the pan, place the filling in a mesh colander and let the juice drip through. Add salt and pepper to taste.
- Roll out one disc of pie dough and place it in a pie pan. Pour the cooled filling into the unbaked pie shell and top with a lattice crust, or a full top crust with vents.
- Chill the pie while you are preheating the oven to 475°F. Brush the pie with egg wash (I also like to sprinkle flaked sea salt and freshly ground black pepper over the top crust when I make savory pies; a contrast to sprinkling sugar on top of sweet pies), then bake for 10 minutes. Reduce the oven temperature to 375°F and bake for 20 minutes more, or until the crust is a nice golden color (mine baked an extra 8 to 10 minutes on top of the 20).
Cup of Yum
Notes
- Adapted from Art of the Pie
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
6g
(30%)
Cholesterol
36mg
(12%)
Sodium
448mg
(19%)
Potassium
390mg
(8%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 1 (9 inch) deep dish pie (10 servings)
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 36mg | 12% |
| Sodium | 448mg | 19% |
| Potassium | 390mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.