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Ratatouille Pie
Ratatouille Pie

Ratatouille Pie

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Cook Minutes 2 Hr 40 Min
Prep : 30 Min Cook: 2 Hr 10 Min
Dig into the golden brown crust of this Ratatouille Pie. This delicious Ratatouille Pie features eggplant, zucchini, tomatoes and pesto for a fresh take on a vegetarian entrée.
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
175 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed, softened
3/4 cup butter, cubed
1 Tbsp. each chopped fresh thyme and basil
3 cups quartered eggplant slices
1-1/2 cups zucchini slices
1 jar (218 mL) Classico Pesto di Sardegna Sun-Dried Tomato, divided
1/4 cup cornmeal, divided
1 plum tomato, cut into thin slices
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How do I make it ?
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Step 1
Use pulsing action of food processor to process flour, cream cheese, butter and herbs until mixture is well blended and forms dough that pulls away from side of food processor container. Remove dough from food processor.
Step 2
Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
Step 3
Heat oven to 400°F. Place 2/3 of the dough on lightly floured surface; roll into 13-inch round. Place in 9-inch pie plate; fold under edge of crust.
Step 4
Roll out remaining dough into 12x6-inch rectangle on floured surface; cut into 6 (1-inch-wide) lengthwise strips.
Step 5
Combine eggplant and zucchini in large bowl. Add 1/2 cup pesto and 1 Tbsp. cornmeal; mix lightly.
Step 6
Sprinkle remaining cornmeal onto bottom of pie crust; cover with vegetable mixture, remaining pesto and tomatoes. Top with dough strips, arranging in criss-cross pattern as shown in photo and trimming ends to fit if necessary. Seal and flute edge.
Step 7
Bake 20 min. Reduce oven temperature to 350°F; bake pie additional 50 min. or until filling is heated through and crust is golden brown.
Kraft Kitchen Tips!
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Substitute
Substitute yellow zucchini for the green zucchini.
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Serving Suggestion
For added colour and texture, serve with a mixed green salad tossed with your favourite Kraft Dressing.
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Special Extra
For a shiny crust, beat 1 egg until blended. Brush onto pastry before baking pie as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
320
Calories From Fat
0
% Daily Value
Total fat 21 g
27 %
Saturated fat 12 g
60 %
Cholesterol 60 mg
Sodium 360 mg
16 %
Total carbohydrate 25 g
9 %
Dietary fibre 2 g
7 %
Sugars 4 g
Protein 6 g
Vitamin A
15 %
Vitamin C
15 %
Calcium
0 %
Iron
15 %
Servings
10 servings, 1/10 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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