Ratatouille is an Occitan dish of stewed vegetables. Here, I modified the traditional recipe by cooking a savoury pie with those stewed vegetables.
Ingredients for a 25 cm diameter pie
275g flour 0
A pinch of salt
1 or 2 eggs (depending on the size of the egg)
120g olive oil
2 rosemary twigs
4 basil leaves
2 eggplants
1 red pepper
1 yellow pepper
2 courgettes
200g cherry tomatoes
½ teaspoon smoked paprika powder
Crust: chop the rosemary and tear the basil into small pieces using your hands.
Put all ingredients for the crust into a bowl (leave out the second egg initially, you may need to add it later in case the dough is too dry) and mix them with a spoon. If it seems to dry also add the second egg.
Sprinkle your countertop with flour and knead the dough with your hands.
(You can also make the crust in a food processor)
Roll the dough with a rolling pin until the dough is about 3mm thick and then put the rolled dough in the pie tin of your preference.
Press the dough against the sides with your hands and pierce it all over with a fork to reduce expansion of the dough when baking. Don’t worry about any excess dough at this stage, you will be able to remove it after baking. Bake the dough in the oven for 15 minutes at 170 °C.
After 15 minutes, remove the excess dough with a knife and bake the rest for other 30 minutes at 170 °C.
Let the crust rest for 15 minutes and in the meantime prepare the vegetables.
Vegetables: slice the vegetables in slices that are 2mm thick. Season them with olive oil, salt and pepper.
Put the vegetables on the crust in a circular fashion, alternating the different vegetables.
Cherry tomato sauce: season the cherry tomatoes with oil, salt, pepper and smoked paprika powder and blend them in a food processor for 2 minutes. Pass the mixture through a sieve, squeezing out as much liquid as you can.
Pour the tomato sauce onto the ratatouille pie and bake it for 15/20 minutes at 170 °C. 5 minutes before removing the pie from the oven you can sprinkle it with parmesan cheese.
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