Ratatouille Pie
with Cheese and Cannellini Beans
This Ratatouille Pieis bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Puff Pastry Sheet
(Contains: Cereals containing gluten)
1
Aubergine
(May contain traces of: Celery)
1
Provencal Herbs
1
Bell Pepper
(May contain traces of: Celery)
1
Garlic Clove**
100
Greek Style Salad Cheese
(Contains: Milk)
1
Cannellini Beans
10
Vegetable Stock Paste
(Contains: Celery)
25
Sun-Dried Tomato Paste
1
Finely Chopped Tomatoes with Basil
Not included in your delivery
½
Sugar
75
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Trim the aubergine, then cut into roughly 1cm pieces. Pop them 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.
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 Greek style salad cheese 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.
While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the garlic and cook for 30 secs, then add the veg stock paste, sun-dried tomato paste, chopped tomatoes, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Stir to combine, then simmer until thickened, 5-6 mins.
Once the sauce has thickened, stir in the cannellini beans and roasted veg.
Transfer your ratatouille filling to an appropriately sized ovenproof dish. Sprinkle over the Greek style salad cheese.
Cover with the puff pastry, trimming off any excess. 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 of the pastry - 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.
Once the pie is cooked, allow to stand for 2 mins before serving on plates.
Enjoy!
