Ratatouilletarte or mini pies with vegetables
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These mini pies are very delicious and warm, and cold. I thought I will miss meat, but I didn’t. I thought to bring them to work for lunch, but I couldn’t because we ate them all for breakfast…
Ratatouilletarte or mini pies with vegetables
Time needed:
Yields: 6 servings
Calories: 334 kcal / serving
Ingredients:
- Dough:
- 300 ml flour
- pinch salt
- 100 g margarine or butter
- 2-3 tbsps. water
- Filling:
- 1 onion
- 1 red bell pepper
- 200 g pumpkin (I used zucchini)
- 1 tbsp. oil
- 50 ml tomatoes paste
- 50 ml water
- 1 tsp. thyme
- 1 tsp. salt
- pinch black pepper
- 200-300 ml grated cheese
Directions:
- Cut butter with flour and salt. Use blender if you have one.
- Pour water and knead the dough. Fold in plastic film and chill about 30 minutes in the fridge.
- Meanwhile prepare the filling. Peel and chop onion.
- Rinse, de-seed and cut in small cubes bell pepper.
- Rinse and cut in small cubes pumpkin or zucchini.
- In a pan heat the oil and braise onions, bell pepper and pumpkin or zucchini.
- Put tomato paste, season and pour water. Then boil everything uncovered on the low heat about 10 minutes or till almost all the liquid will sink into the vegetables.
- Cool vegetables.
- Put the dough on a baking tray lined with baking paper and roll out about 25 cm diameter circle. Turn down edges an form small border. Or you can divide the dough to 4-6 parts and line with it 10 cm diameter mini pie forms.
- Prick the bottom with a fork.
- Turn the oven to 225°C heat and bake pie crust about 10 minutes on the middle rack.
- The put the filling and sprinkle with cheese.
- Bake 10-15 minutes more.
- Serve still warm with green salads. Enjoy!
Source: Didžioji virtuvės knyga (Alma littera, 2004)
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