This recipe was inspired by Food Republic’s Veggie Roulade. Not only is this veggie pie a work of art, but it’s also fun to make if you have some spare time. Plan on spending at least 30 minutes between prep and layering.
Spiraling Ratatouille Pie
Ingredients:
1 sweet potato
1 eggplant
1 yellow squash
1 zucchini
1 carrot
1 whole wheat pie shell
1/2 cup creme fraiche
2 Tbsp Dijon mustard
feta cheese or goat cheese (crumbled)
sage
olive oil
salt and pepper
Instructions:
Preheat oven to 375 degrees F. Peel lengthwise all your vegetables into thin strips. I peeled off the skin and composted it, but you could peel your vegetables from one side, keeping the skin on the outside for decorative purposes. Store peeled strips in a large bowl.
Spread creme fraiche all over whole wheat pie shell. Then spread the Dijon mustard on top of the creme fraiche, mixing it in. Sprinkle a little bit of sage on the mixture. Lightly sprinkle a dust of feta cheese or goat cheese on top, but make sure to flatten the cheese so that everything will sit on top evenly.
Start layering your pie by first rolling up one strip of zucchini and then placing it (vertically standing up) in the middle of the pie. Continue to layer the pie by wrapping the other vegetable peels around each other, starting with the zucchini roll-up in the middle. As you work your way to the edge, it is okay to use multiple peels to make one layer. The order of layering doesn’t matter as long as you rotate through different vegetables. Once you are down wrapping, drizzle lightly with olive oil on top and season with salt and pepper.
Bake for 40 minutes. If your pie comes out with water or oil sitting on the top, gently pat the top with a paper towel.
