Name: Ratatouille Pie
Yield: Makes 6
Cuisine: Australia
Ingredients: 1 handful basil leaves; 5 g (⅛ oz/1 teaspoon) salt; ½ quantity puff pastry; egg wash, for brushing; 100 g (3½ oz) onion, finely chopped; nigella seeds, for sprinkling; 500 g (1 lb 2 oz) eggplants (aubergines), cut into 2–3 cm (¾–1¼ inch) cubes; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 5 g (⅛ oz/1 teaspoon) freshly ground black pepper; 1 quantity savoury shortcrust pastry; 50 g (1¾ oz/½ cup) grated parmesan cheese; 1 handful parsley leaves; 100 g (3½ oz) preserved artichoke hearts, quartered; 200 g (7 oz) green beans, trimmed and sliced into thirds; 300 g (10½ oz) zucchini (courgettes), trimmed and cut into 1.5 cm (⅝ inch) pieces; 600 g (1 lb 5 oz) red capsicums (peppers), seeded, membrane removed and chopped; 300 g (10½ oz) tomatoes, chopped; 8 garlic cloves, finely chopped; 100 ml (3½ fl oz) water

Preparation info

Makes
6

Difficulty
Medium

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

The vegetarian pie mixes at Bourke Street Bakery are made purely from vegetables. We wanted to keep our vegetarian pies clean and healthy so we decided not to bind the fillings with starch, flour or butter. The ratatouille pie was the first vegetarian pie we made and it still seems to invoke memories for the vegetarians of Surry Hills — one lady still stops us in the street to demand its return.