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Roasted Ratatouille Free-Form Pie

Melt-in-the-mouth shortcrust pastry, Mediterranean vegetables and oozy cheese. Too good to resist!

April 25, 2017

Roasted Ratatouille Free-Form Pie

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Ratatouille Pie

pie for six

roasted ratatouille
1 x 500gm eggplant
400gm tomatoes
1 medium red capsicum
1 medium yellow capsicum
1 medium red onion
300gm zucchini
4 x medium unpeeled cloves garlic
2tsp salt flakes
2 good pinches black pepper
3 Tbsp olive oil
150gm mozzarella cheese, cubed

shortcrust pastry
130gm very cold unsalted butter
260gm plain flour
good pinch of salt
1 x extra large egg yolk
60ml cold water


  1. Pre-heat oven to 210ºC fan forced, top and bottom element on if possible to ensure browning.
  2. Make ratatouille. Cut eggplant into 2cm cubes . Cut tomatoes into quarters or sixths. Cut capsicum and zucchini into 1½cm pieces and peeled onion into 1cm wedges. In large bowl mix prepared vegetables with unpeeled garlic. Season well and toss with olive oil.
  3. Place vegetables in single layer on large baking tray. If vegetables are cooked in a pile they’ll steam, as opposed to roast and develop colour.
  4. Roast for 40 minutes, until lightly caramelised and cooked through.
  5. Remove from oven and leave to cool.
  6. Meanwhile, make Shortcrust pastry by hand or in food processor. Rub butter into flour with salt until resembles fine breadcrumbs. Add egg yolk and water whisked together. Stir briefly to form lumpy dough. Bring together using hands and knead just until smooth dough forms.
  7. Roll pastry out on lightly floured surface into rough circle of about 35 to 40cm in diameter. Place on a large, paper lined baking tray. A pizza tray is perfect. Chill while completing ratatouille.
  8. Squeeze softened garlic flesh from skin and stir through cooled vegetables with mozzarella cut into 1cm cubes.
  9. Pile ratatouille in centre of chilled pastry and lightly spread out leaving a 6cm border of pastry. Fold border over edge of ratatouille, leaving some uncovered in the centre. If pastry is too chilled it will be brittle, if this is the case, leave at room temperature for 5 minutes, then fold over vegetables.
  10. Bake pie for 30 minutes, until pastry is golden. Carefully slide from the tray onto a wooden serving board.
  11. Serve warm or at room temperature cut into wedges.

cooks notes

  • For best results when making pastry use cold butter, egg yolk and water.
  • Do not over process once liquid has been added to pastry crumbs. Tip onto bench whilst still crumbly and bring together using hands. This will keep pastry melt in the mouth texture!
  • Use this pastry for any sweet or savoury pie that requires shortcrust pastry.
  • Use roasted ratatouille as a vegetable dish.
  • Add about ¼cup pesto through ratatouille for inclusion in the pie.
  • Toss ratatouille through pasta and top with lots of freshly grated Grana Padano Parmesan cheese for a delicious meal.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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