After what seemed like a very long week without an oven, sink or dishwasher, we have finally gotten our kitchen to a state where our appliances are hooked back up. We are not finished by any stretch of the imagination, but at least I can cook now.
Tonight I made a dish that I had planned on making last Sunday and I wanted to do it before the veggies I bought at the farmers market went bad. It is a rustic looking ratatouille and goat's cheese pie and was very nice. It has lots of veggies and could be served with a salad and crusty bread. One note however, I had quite a bit of leftover ratatouille mixture, so you may want to cut back on the amounts shown below. For me though, I am happy to have the leftovers :)
After eating out for the last week, it was good to have a home cooked meal. Its good to be back in the game!!
Ratatouille and Goat's Cheese Pie
2 cups plain flour
150g chilled butter, chopped
1 egg yolk
2 tbs ice water
1 tbs olive oil
4 green zucchini's, coarsely chopped
2 red onions, coarsely chopped
2 garlic cloves, crushed
200g semi-dried tomatoes
200g char grilled capsicum (peppers), coarsely chopped
200g char grilled eggplant, coarsely chopped
1 cup feta stuffed green olives, halved lengthways
1/4 cup water
150g goat's cheese, crumbled
1/2 cup finely shredded fresh basil
1. Place the flour and butter in the bowl of a food processor and process until it resembles fine bread crumbs. Add the egg yolk and water and continue to process until the dough starts to come together.
2. Turn dough onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
3. Meanwhile, heat the olive oil in a frying pan over medium-high heat. Add zucchini, onion and garlic and cook for 4 minutes or until soft. Add tomatoes, capsicum, eggplant, olives and water and cook, stirring, for 5 minutes or until heated through. Set aside for 15 minutes to cool.
4. Pre-heat oven to 450F. Line a baking tray with non-stick paper. Cut pastry into quarters, then roll each piece into a 20cm disc. Spoon the zucchini mixture evenly amongst the pastry discs, sprinkle with goat's cheese and fold the edges of the pastry to partially enclose the filling, leaving the center open. Press the edges to secure and place on the prepared tray.
5. Bake in the oven for 20-30 minutes or until pastry is golden and cooked through. Place the pies on serving plates and sprinkle with basil.