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overhead view of a slice of ratatouille pie with salad
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4.75 from 4 votes

Savory Summer Harvest Ratatouille Pie

This savory ratatouille pie highlights the summer harvest of zucchini, eggplant, peppers, tomatoes, and more!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American, French
Servings: 1 (9 inch) deep dish pie (10 servings)
Calories: 377kcal
Author: Victoria

Ingredients

  • ¼ 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

Instructions

  • 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°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°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

Adapted from Art of the Pie

Nutrition

Calories: 377kcal | Carbohydrates: 32g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 448mg | Potassium: 390mg | Fiber: 5g | Sugar: 8g