Ratatouille pie

Ratatouille is a delicious vegetable dish from Provence that is great with pasta, polenta, homemade bread, but also as a side dish to meat. It is a real summer dish due to the richness of colors, flavors of various vegetables and spices. In summer, it is often on our menu when we need to consume excess of vegetables from our garden, and the idea to make ratatouille pie came from Jamie Oliver. The combination of crispy baked phyllo, creamy spicy vegetables and soft salty cheese is irresistible. Served with salad can be a main dish.

Short photo recipe

Print Recipe

Ratatouille pie

Courses: Savory, Veggie dish

Difficulty: Intermediate Prep Time 20 min Cook Time 45 min Total Time 1 hr 5 mins

Servings: 6

Best Season: Summer

Description

Last summer veggies wrapped into phyllo pastry. So yummy and umami!

 

Ingredients

Servings

• 2 large onions
• 4 red bell peppers
• 2 eggplants
• 1 larger zucchini
• 1 clove of garlic
• 4 large peeled tomatoes
• ¹⁄₂ teaspoon oregano
• ¹⁄₂ teaspoon thyme
• ¹⁄₃ teaspoon smoked paprika
• Salt and pepper to taste
• 3 tablespoons soft salted cheese
• 8 phyllo pastry

Instructions

1. • Clean all the vegetables and cut them into cubes, dip the tomatoes briefly in hot water and peel them, then cut them into pieces
   • Add salt to the eggplant and leave for 15 minutes to release the juice, then rinse it with hot water and drain / squeeze the liquid well so that it is not bitter
   • In a deep frying pan, put sautéed onions and peppers in a little olive oil and add a little salt
   • Add the eggplants
   
2. • Add zucchini and simmer briefly
   • Add the garlic and fry it briefly to release the aroma
   • Add the tomatoes and continue to simmer the vegetables
   
3. • Season the vegetables with oregano, thyme and smoked paprika
   • Taste the dish and add salt and pepper. Pay attention to the amount of salt, since salty soft cheese also goes into the dish.
   • Simmer until most of the liquid has evaporated. Stewed vegetables should be dry but not overcooked.
   
4. • Coat the round mold / pan with oil
   • Arrange the four phyllo to overlap and hang over the edge of the pan
   • Pour out the stewed vegetables, spread with a spoon
   • Tear the two crusts into pieces and put them on the vegetables
   • Spread the cheese over the vegetables
   • Cover with two crusts and fold together all the edges hanging over the pan
   • Coat with oil to make the crust crispy
   
5. • Bake in a preheated oven at 180 ° C for about 45 minutes or until the crusts are golden brown and crispy
   
6. • Serve with salad