Ratatouille Pie
Ratatouille baked into a homemade pie crust and topped with homemade feta cheese!
Servings 2 pies
Ingredients
Ratatouille: Enough filling for 2 pies
- 1 eggplant: sliced sweated, and cubed
- 1 zucchini halved and sliced
- 1 yellow squash halved and sliced
- 8 mushrooms sliced
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 1 white onion chopped
- 7 oz of feta cheese
- 1 tablespoon of olive oil
- salt and pepper to taste
Pie Crust: - 1 pie
- 1/2 cup of butter one stick room temperature
- 1 1/4 cups of flour
- 1-2 tablespoons of water
- pinch of salt
Instructions
- Take butter out of fridge to bring to room temperature. Slice eggplant and sweat by sprinkling with salt. Let sit for at least 30 minutes then cube.
- Add salt to flour and mix, then cut butter into flour. Add water and then knead until dough forms. Set aside.
- Pre-heat oven to 350 degrees and heat oil in large saute pan on medium.
- Add eggplant, zucchini, and squash to the pan. Salt and pepper. Cover and let cook for 7-10 minutes, stirring occasionally.
- Roll out the pie dough in to a large circle to fit into pie dish. Gently lift dough, place in dish, and trim to fit. With a fork, gently pierce the bottom of the dough in a circle around the base of the pan. Bake in oven for 10 minutes.
- Add the rest of the vegetables to the saute pan, cover, and cook for another 10 minutes or until the onions are translucent. Peppers may still be a bit crunchy but they should finish in the oven. Stir occasionally and salt and pepper to taste.
- When pie crusts are done, remove from oven and sprinkle half of the feta down for a thin layer. Add vegetables on top filling each pie crust. Sprinkle top with remaining feta.
- Bake for 30 minutes.
- Serve and enjoy!