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Ratatouille Pie

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


  • ½ cup flour
  • ½ cup cornmeal
  • 1 tsp kosher salt
  • 1 stick butter cold and cut into small cubes
  • Up to ¼ cup cold milk or water
  • 1 lb roma tomatoes about 3 tomatoes, cut into 8 pieces
  • ¾ lb zucchini or summer squash halved and cut into one inch pieces (about 2 cups)
  • 1 lb bell peppers seeds removed and cut into 1 inch pieces (about 1½ cups)
  • 4-6 cloves garlic peeled and cut in half
  • 2 tsp kosher salt
  • 1 tbs olive oil
  • 1 tsp dried thyme
  • optional: ¼ cup chopped parsley or scallion
  • 3 oz goat cheese about ½ cup pre crumbled goat cheese


  1. PREHEAT the oven to 450. Line a baking sheet with foil or parchment and grease a 9-inch tart pan.
  2. TOSS tomatoes, zucchini, garlic, yellow squash, and peppers with salt and oil, and arrange them on a foil or parchment lined baking sheet. Make sure there's some space between the vegetables so they roast rather than steaming. You might need two baking trays for this, but you can put them both in the oven at the same time.
  3. ROAST the vegetables for 30 minutes, stirring once at the halfway mark. Remove when the vegetables are browned and have given off some of their moisture.
  4. DECREASE the oven temperature to 375.
  5. MIX the flour, cornmeal, butter, and salt together and work the butter in until the pieces are no bigger than peas. Add the milk, or water, a tablespoon at a time and stir until it just forms a crumbly dough. You may not need all the liquid for it to come together into crumbs (it's doesn't need to form a whole crust at this point). Dump the dough into the tart pan and press is in to the bottom and up the sides to form the crust. Then stick the crust in the freezer for 20 minutes.
  6. COMBINE roasted vegetables in a bowl with the thyme, parsley and/or scallions (if using), and about ⅔ of the goat cheese. Stir well.
  7. PARBAKE the crust at 375 for about 10 minutes. Then turn the heat down to 350, pour in the vegetable mixture and sprinkle the remaining goat cheese on top.
  8. BAKE the pie for 30-40 minutes, until the crust is golden and the goat cheese is slightly browned on top. Let it cool for 10 minutes and then serve warm.
  9. The leftovers are good cold and will last in the fridge for about a week, but the crust suffers a bit after a few days. This makes an excellent light dinner when served with a salad, or the side to some roasted chicken if you're seeking a heartier meal.

Recipe Notes

This pie is not a quick-and-easy dinner but the steps can easily be done over the course of a few days - one day to roast the vegetables and make the crust, and one day to bake everything off. Or you can make a day of it and serve it on a weekend.