RATATOUILLE PIE

Ratatouille Pie image

Dig into the golden brown crust of Ratatouille Pie. this This delicious Ratatouille Pie features eggplant, zucchini tomatoes, cream cheese and pesto sauce.

Provided by My Food and Family

Categories Home

Time 2h40m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 cups flour
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup butter, cubed
1 Tbsp. each chopped fresh thyme and basil
3 cups quartered eggplant slices
1-1/2 cups zucchini slices
1/4 cup cornmeal, divided
1 jar (8.1 oz.) CLASSICO Sun-Dried Tomato Pesto Sauce and Spread, divided
1 plum tomato, cut into thin slices

Steps:

Use pulsing action of food processor to process flour, cream cheese, butter and herbs until mixture is well blended and forms dough that pulls away from side of food processor container. Remove dough from food processor.
Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
Heat oven to 400°F. Place 2/3 of the dough on lightly floured surface; roll into 13-inch round. Place in 9-inch pie plate; fold under edge of crust.
Roll out remaining dough into 12x6-inch rectangle on floured surface; cut into 6 (1-inch-wide) lengthwise strips.
Combine eggplant and zucchini in large bowl. Add 1 Tbsp. cornmeal and 1/2 cup pesto sauce; mix lightly.
Sprinkle remaining cornmeal onto bottom of pie crust; cover with vegetable mixture, remaining pesto sauce and tomatoes. Top with dough strips, arranging in criss-cross pattern as shown in photo and trimming ends to fit if necessary. Seal and flute edge.
Bake 20 min. Reduce oven temperature to 350°F; bake pie additional 50 min. or until filling is heated through and crust is golden brown.

Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 4 g, Protein 6 g