Description
These Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust are a delightful twist on the classic French vegetable dish, featuring a buttery cornmeal crust filled with a savory medley of eggplant, zucchini, bell pepper, and tomatoes. Perfect for a light lunch, picnic, or appetizer.
Ingredients
Scale
For the cornmeal crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cut into cubes)
- 4–6 tablespoons ice water
For the filling:
- 1 tablespoon olive oil
- 1/2 small eggplant (diced)
- 1 small zucchini (diced)
- 1/2 red bell pepper (diced)
- 1 small heirloom tomato (chopped and drained)
- 1 clove garlic (minced)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled goat cheese or shredded mozzarella (optional)
For assembly:
- 1 egg (beaten, for egg wash)
Instructions
- Make the cornmeal crust: Whisk together flour, cornmeal, and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually, mix until dough forms. Chill, then roll out.
- Prepare the filling: Sauté eggplant, zucchini, bell pepper, and garlic in olive oil. Add tomatoes, thyme, salt, and pepper. Cool and stir in cheese.
- Assemble the hand pies: Roll out dough, cut circles, fill with mixture, fold, and crimp edges. Brush with egg wash.
- Bake: Bake hand pies until golden and crisp, about 25–30 minutes. Serve warm or at room temperature.
Notes
- Hand pies can be served warm or at room temperature.
- Freeze baked pies in an airtight container; reheat in the oven for best texture.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 hand pie
- Calories: 290
- Sugar: 3g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
