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Ratatouille Pie

Ratatouille Pie

with Feta and Cannellini Beans
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
735 kcal
Protein
: 
26g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • May contain traces of allergens
  • Celery
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

10 grams

Vegetable Stock Paste

25 grams

Sun-Dried Tomato Paste

1 sachet(s)

Provencal Herbs

100 grams

Greek Style Salad Cheese

(Contains: Milk)

1 carton(s)

Finely Chopped Tomatoes with Basil

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

1 carton(s)

Cannellini Beans

½ pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

½ tsp

Sugar

Energy (kJ)3074 kJ
Energy (kcal)735 kcal
Fat32.5 g
of which saturates18.8 g
Carbohydrate77.5 g
of which sugars24.9 g
Dietary Fibre28.1 g
Protein26 g
Salt4.5 g
Potassium468 mg
Calcium17.5 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat your oven to 220°C. Remove the puff pastry from your fridge. Trim the aubergine then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 1cm pieces. Pop onto a large baking tray and sprinkle over the Provencal herbs. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.

2

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Crumble the feta into small pieces. Drain and rinse the cannellini beans in a sieve. Once the aubergine has roasted for 5-6 mins, add the pepper to the tray and cook for the remaining time.

3

While the veg roasts. heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the garlic and cook for 30 secs. Add the vegetable stock paste, sun-dried tomato paste, chopped tomatoes, sugar and water for the sauce (see ingredients for both amounts). Season with salt and pepper. Stir to combine, then simmer until thickened, 5-6 mins.

4

Once the sauce has thickened, stir in the cannellini beans and roasted veg. Transfer the ratatouille mixture to an appropriately sized ovenproof pie dish. Sprinkle over the feta. Cover with the puff pastry, trimming off any excess.

5

Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.

6

Once the pie is cooked, allow to stand for 2 mins before serving on plates. Enjoy!

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