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ratatouille pie

On a baking sheet lined with parchment paper, mix all the ingredients together:

  1 -2 large eggplants (about 1kg)
1/4 cup oil,
< span> 2 cloves of garlic
1 1/2 tsp. rosemary
1 1/2 tsp. thyme
1/4 tsp. teaspoon salt & nbsp;

On a second baking sheet lined with parchment paper, mix all the ingredients together:

  1.5 cups cherry tomatoes, halved
1 large white onion, sliced ​​1/4 inch thick
1 small zucchini or summer squash, po (about 200g)
4 tbsp. oil
3 cloves of garlic
1 1/2 tsp. rosemary
1 1/2 tsp. thyme
1/2 tsp. teaspoon salt

  Heat the oven to 400 degrees. & nbsp;

Place all baking sheets in the oven and roast until the vegetables are golden, stirring about every 10 minutes; about 20-30 minutes. Take out of the oven and let cool down. You can roast the vegetables on the BBQ, taking care not to burn them. Once cool, cut the vegetables into 2-3cm pieces. & nbsp;

For the pie: & nbsp;

1 pie shell, uncooked
3 large eggs
1.5 cups grated white Cheddar or Gruyère (lactose-free option: cheese lactose-free goat cheese or gruyere)
0.5 cup freshly grated Parmesan (lactose-free option: manchego)
1/4 cup mayonnaise
< / span> 1/4 tsp. black pepper, more if needed
1/2 cup basil leaves, chopped

  Place the pie crust on a lined baking sheet (23cm). Line dough with foil, fill with pie weights and bake for 15 minutes. Remove foil and weights and continue baking until pastry is just cooked through and barely golden around the edges, 5 to 10 minutes more. Transfer to a wire rack to cool.

Reduce the oven temperature to 375 degrees.

  In a medium bowl, beat the eggs until well combined, then stir in the two cheeses, mayonnaise, a pinch of salt and 1/4 tsp. pepper.

Place all the roasted vegetables in a large bowl, add the basil and mix well. Season as needed. Pour mixture into baked pie shell, then top with cheese mixture.

  Bake until filling is lightly golden, about 30 minutes. Let cool at least 20 minutes before serving hot or at room temperature.

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