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.

THE BEST RATATOUILLE

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

RATATOUILLE

Steps:

• Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
• Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
• Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
• Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

RATATOUILLE

Steps:

• Heat oven to 350 degrees.
• Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
• Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
• Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
• In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
• Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
• Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
• Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
• Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
• Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

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.

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 TART WITH FLAKY CHEDDAR & THYME PASTRY

Steps:

• The night before making the tart, wrap the butter for the pastry in foil, and freeze until solid - this will make it easier to grate. To make the pastry, put the flour in a large bowl and mix in half the polenta, the cheese, thyme (reserving a few leaves to serve) and a good pinch of salt. Using a coarse cheese grater, grate in the frozen butter - try to handle it as little as possible so it doesn't get soft - and stir it in with a knife as you go. Give the mixture one last stir to make sure all the butter is coated with flour, then quickly stir in 125ml very cold water. Gently bring together with your hands (splashing in a little more water if it looks dry), then wrap in baking parchmentand chill for 30 mins.
• Slice the tomatoes to roughly the thickness of a £1 coin (use a mandoline, if you have one). Reserve about half of the tomato slices for the top of the tart, then roughly chop the rest into chunks.
• Heat the grill to high (or you can use the flame of a gas hob). Pierce the aubergine four or five times with the tip of a knife and grill (or hold over the gas flame using tongs), turning often, for 8-10 mins, or until the skin is charred and the aubergine is soft and collapsing. Leave to cool a little.
• Heat half the oil in a pan over a low-medium heat, and cook the onions with a pinch of salt for 10 mins until the onions start to caramelise. Meanwhile, scrape the skin off the aubergine (don't worry if some pieces cling to the flesh - it will add a smoky flavour). Roughly chop the aubergine flesh.
• Add the garlic and aubergine to the onions and cook for another 5 mins, or until any liquid released from the aubergine has evaporated. Add the chopped tomatoes and sugar, season, and continue to cook for 5-10 mins until thickened. Leave to cool, then chill until ready to use. Can be prepared up to a day ahead.
• Slice the courgettes to roughly the thickness of a £1 coin. Put in a bowl and toss with a good pinch of salt. Leave for 10 mins.
• Remove the pastry from the fridge. Heat the oven to 200C/180C fan/gas 6 with a baking tray inside (or a 30cm shallow skillet pan, if you have one). Roll the pastry out on a large sheet of baking parchment dusted with a little flour, to a circle about 35cm wide. Trim the edge if you want a neat finish.
• Drain any liquid from the courgettes, then tip onto a plate lined with kitchen paper. Pat dry to remove as much moisture as you can. Sprinkle the remaining polenta over the pastry, then top with the chilled tomato and aubergine mix. Spread it out using the back of a spoon, leaving a 3cm border around the edge.
• Arrange the reserved tomato slices and the courgettes in overlapping concentric circles on top of the tart. Brush the vegetables with the remaining oil, season and sprinkle with the parmesan. Fold the pastry edge over the veg slightly, pressing gently to seal. Brush the pastry edge with the beaten yolk.
• Carefully slide the tart, still on the baking parchment, onto the hot tray or into the skillet pan. Bake for 45 mins until golden, then scatter with the extra thyme leaves, if using. Leave to cool a little and serve just warm, or at room temperature.