Sunday, April 22, 2012

Open topped ratatouille pie

This is a recipe I adapted from The Australian Women's Weekly pies and tarts cookbook which doesn't seem to be in publication any longer. I know I have had my copy for at least ten years but it was published in 1999.

Regardless I didn't follow their recipe exactly, more the spirit of it. Basically I had Japanese eggplant,  a red capsicum, zucchini and cherry tomatoes I needed to use up so I decided a ratatouille of some sort was in order so I made that up and then I went in search of some pastry.

This recipe  as is is vegetarian. We didn't, but you could easily add some bacon to the mix or even some mozzarella on top for a more pizza-like pie.

Open topped ratatouille pie.

6 Japanese eggplant or 1 large eggplant diced
2 cloves garlic, crushed
1 cup mushrooms, quartered
1 zucchini chopped
1 red capsicum/pepper
1 green capsicum
1 cup cherry tomato
1/2 onion chopped
1 120g tin tomato paste
1 tin diced tomato
1/2 cup water
1 teaspoon Italian seasoning (or mixed herbs)

1. Heat olive oil in a large pan. Add eggplant, onion, garlic, capsicums, mushrooms, herbs and saute about 10 minutes. (I like my eggplant and peppers to char/blacken a little).
2. Add zucchini and cherry tomato and cook another 2 minutes.
3. Add tomato paste and brown off. Then add tinned tomatoes and water. Leave to simmer while you make pastry.
Before the tomato was added

2 1/4 cups plain flour
200g cold butter
3 egg yolks (reserve 1)
2 tablespoons approx, cold water.
poppy seeds for decoration
1. Add flour and butter to a food processor and process. Add 2 egg yolks and enough cold water for the pastry to come together in a ball.
(You can do this by hand. First rub butter into flour and then add yolks and water till pastry combines).
2. Wrap in plastic wrap and chill in fridge for 30 minutes.

To assemble
1.Roll pastry into large circle. Can be rustic/uneven.
2. Lift into greased pie plate allowing a large over-hang.
3. Fill with ratatouille. Then fold pastry over the top leaving a hole in the centre.
4. Brush with egg yolk, sprinkle with poppy seeds and bake in hot oven 40 minutes.


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