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Ratatouille Pie

Name: Ratatouille Pie
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: 10 servings, 1/10 recipe each
Ingredients: 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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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

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!

Substitute

Substitute yellow zucchini for the green zucchini.

Serving Suggestion

For added colour and texture, serve with a mixed green salad tossed with your favourite Kraft Dressing.

Special Extra

For a shiny crust, beat 1 egg until blended. Brush onto pastry before baking pie as directed.

Nutrition

Calories

320

Calories From Fat

% Daily Value

Fat 21 g

Saturated fat 12 g

60 %

Cholesterol 60 mg

Sodium 360 mg

16 %

Carbohydrate 25 g

Fibre 2 g

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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