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Ratatouille Pie

1 eggplant (500g), cut into 2cm pieces
1 zucchini, cut into 2cm pieces
1 red capsicum, cut into 2cm pieces
1 onion, roughly chopped
1 roma tomato, roughly chopped
2 rosemary sprigs, leaves picked
6 thyme sprigs, halved
1/3 cup (80ml) olive oil
400g can chopped tomatoes
2 garlic cloves, crushed
1 teaspoon fennel seeds
1 x 400g frozen shortcrust pastry sheet (large quiche size), thawed
1/2 cup grated parmesan or cheddar

Preheat the oven to 180°C.

Toss the chopped eggplant, zucchini, capsicum, onion and fresh tomato in a roasting pan with the rosemary, thyme and 1/4 cup (60ml) of the olive oil. Place the vegetables in the oven and roast for 30 minutes or until tender, then set aside to cool.

Meanwhile, combine the canned tomatoes, garlic, fennel seeds and remaining tablespoon of oil in a saucepan over medium-low heat. Season with sea salt and freshly ground black pepper and simmer, stirring occasionally, for 15 minutes or until the sauce is reduced and thick.

Grease a 26cm loose-bottomed tart pan. Line with the shortcrust pastry sheet, trim the edges, then chill for 20 minutes or until required.

Prick the pastry base with a fork, then line with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes or until the pastry firms up a bit, then remove the paper and weights or rice and bake the pastry for a further 10 minutes or until golden. Set aside to cool slightly.

Spread the roasted vegetables in the pastry case, layering with spoonfuls of the tomato sauce. Scatter with the grated parmesan or cheddar and return to the oven for 20 minutes or until the cheese is golden.

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