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overhead view of a slice of ratatouille pie with salad

Savory Summer Harvest Ratatouille Pie

A savory pie highlighting the summer harvest of zucchini, eggplant, peppers, tomatoes, and more!
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine American, French
Servings 1 (9 inch) deep dish pie (8 to 10 servings)
Calories 377 kcal


  • 1/4 cup (59 g) extra-virgin olive oil
  • 1 medium to large onion chopped
  • 2 cloves garlic more if you like
  • 1 eggplant peeled and cubed (or 2 smaller unpeeled Asian eggplants)
  • 2 medium zucchini cubed
  • 1 sweet pepper seeded and chopped
  • 4 tomatoes peeled, seeded and cubed
  • 2 teaspoons (10 g) red wine vinegar
  • 1 recipe double-crust pie dough
  • 1 handful of fresh basil chopped
  • Salt and pepper to taste

Egg wash:

  • 1 egg plus 2 tablespoons (30 g) water, fork beaten


  • In a heavy frying pan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onions are wilted, about 8 to 10 minutes. Add the eggplant and cook for another 5 minutes. Add the zucchini, pepper, tomatoes, and vinegar, cover and cook for about 30 minutes, until the vegetables have cooked down a bit. If there is too much liquid, remove the cover and reduce.
  • Stir in the chopped basil and cool the filling completely. If there is still a lot of liquid in the pan, place the filling in a mesh colander and let the juice drip through. Add salt and pepper to taste.
  • Roll out one disc of pie dough and place it in a pie pan. Pour the cooled filling into the unbaked pie shell and top with a lattice crust, or a full top crust with vents.
  • Chill the pie while you are preheating the oven to 475 degrees F. Brush the pie with egg wash (I also like to sprinkle flaked sea salt and freshly ground black pepper over the top crust when I make savory pies; a contrast to sprinkling sugar on top of sweet pies), then bake for 10 minutes. Reduce the oven temperature to 375 degrees F and bake for 20 minutes more, or until the crust is a nice golden color (mine baked an extra 8 to 10 minutes on top of the 20).

Notes & Nutrition

Adapted from Art of the Pie
Servings 10.0 * calories 377 * Total Fat 24 g * Saturated Fat 11 g * Monounsaturated Fat 6 g * Polyunsaturated Fat 6 g * Trans Fat 0 g * Cholesterol 36 mg * Sodium 448 mg * Potassium 390 mg * Total Carbohydrate 32 g * Dietary Fiber 5 g * Sugars 8 g * Protein 5 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*