Roast ratatouille pie

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 2
    large aubergines, cubed
  • 250
    fresh button mushrooms, halved
  • 6
    baby marrows, sliced
  • 60
    olive oil
  • 3
    medium onions, diced
  • 4
    cloves garlic, chopped
  • 2
    green peppers, sliced
  • 4
    large ripe tomatoes, skinned, seeded and diced
  • 15
    fresh origanum
  • 250
    feta cheese, crumbled
  • salt and freshly ground black pepper
  • 600
    rough puff pastry (see recipe)
  • 1
    egg, lightly beaten


1. Preheat oven to 200 ºC. Toss brinjal, mushrooms and baby marrow in 45 ml olive oil, keeping the brinjal separate. Roast the oiled vegetables until tender but firm and browned. The brinjals will need to cook for longer than the other vegetables. 2. Heat the remaining oil in a pan and fry the onion, garlic and green pepper until soft. Add the tomato and origanum, reduce heat and simmer until tomato is soft. Remove from heat. Add grilled vegetables and cool. Stir in feta cheese and season to taste. 3. Roll out the pastry to a rectangle, 45 x 30 cm. Place filling down the centre and fold the pastry over at either end. Cut diagonal lines in pastry down either side and plait pastry strips over the filling, brushing joins with water to seal. Brush with beaten egg and bake in the oven until pastry turns golden brown, about 20 minutes. 4. Serve with baby potatoes and a green salad.

Read more on: bake  |  roast  |  shallow-fry


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