It’s the second week of July and we’ve been lucky to have already had quite a few of those really hot days. But the thing about Montréal weather is that it fluctuates. By a lot. And real quick. So this weekend was more like autumn; it rained, it cooled down, it was grey and drab, and we stayed indoors for the most part. Although Montréalers are known to grill outdoors in the rain and snow (yeah, we’re like that), this weekend I turned to my oven. Ovens are like old friends, they are always there waiting for you and when you go back it’s as if you never left.
I had sweet peppers, zucchinis, Italian eggplants and cherry tomatoes in the fridge. And I have herbs growing in the garden. Even through the grey weather, I could see the green growing strong, welcoming a break from the heat. I decided upon a vegetable pie. A rustic pie. You know, the forgiving kind. The kind that works with your mood on a lazy rainy day and whatever you have as ingredients and turns out just fine. Some will call it a galette, but to me, it’s just a pie, or even a pizza. I added a red onion to the vegetable mix. For cheese, I didn’t have any goat cheese and one kiddo doesn’t like feta so I just kept it at parmesan. For the seasoning, I used thyme and the lessor known herb, savory, which has been growing especially rampant in my garden this year.
Roasted Ratatouille Rustic Pie (adapted from Fine Cooking)
For the dough
- 2 cups white whole wheat flour
- 1 tsp salt
- 2 tbsp. olive oil
- 1 tsp sugar
- 1 tsp dry yeast
- about 3/4 cup water, more if required
Note: This is basically a pizza dough. If you prefer something more tart-like, you can use the recipe found here with the original recipe which I have used before and works well also.
- In a small bowl or a 1-cup measuring cup, combine the yeast and sugar in the water and let it sit until foamy.
- Stir the salt and flour together, then mix in the oil with your hands. Proceed to add the yeast mixture and make the dough. Add additional water as required to make a soft dough.
- Cover it and let it rise for a couple of hours. In the meantime, make the filling.
For the filling
- about 1 cup of cherry tomatoes, halved (about 150 g)
- 2 sweet peppers, cut into bit-size pieces (I used one red and one orange that totalled about 200 g).
- 1 zucchini, cut into large chunks (about 120 g)
- 1 small Italian eggplant, cut into large chunks (about 150 g)
- 1 red onion, cut into large chunks
- 3-4 tbsp. avocado or sunflower oil
- 1/2 tsp salt
- pepper to taste
- Preheat the oven to 400°F.
- Combine all the vegetables in a large bowl, add the oil and salt and pepper.
- Toss gently to thoroughly combine. Spread on a cookie sheet and roast for 30 minutes, until soft and browned on the edges. Let cool.
Assembling the pie (I used an 11-inch tart dish.)
Preheat the oven to 400°F.
- 1/4 cup grated Parmigiano-Reggiano
- 1 cup crumbled goat cheese or feta (I omitted this in these photos.)
- 1 tbsp. chopped herbs of your choice (I used thyme and savory.)
- Take the risen dough and punch it down and knead it for a few minutes. Form a ball again and roll it out roughly a 12-13 inch round using a bit of flour to prevent sticking.
- Place on baking dish; the edges will go beyond the dish. Sprinkle with half of the Parmigiano and the crumbled cheese (if using).
- Top with the vegetable filling.
- Fold the overhanging edges onto the outer edge of the pie.
- Sprinkle the remaining Parmigiano.
- Bake 25-30 minutes, or until the edges are golden brown.