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Chickpea and ratatouille pie with goat’s cheese
Chickpea & ratatouille pie with goat’s cheese Recipes and styling Katelyn Williams Photographs Angie Làzaro Food Assistant Simon Orviss
(serves 4-6)
400g puff pastry 1 red onion, sliced 2 garlic cloves, crushed 1 red pepper, chopped 1 small aubergine, chopped ½ cup halved cherry tomatoes 4 courgettes, chopped 400g can chickpeas, drained & rinsed 1t thyme leaves 1T chopped parsley 1 egg 75ml cream 100-150g goat’s cheese
Roll out pastry and cut a rectangle. Prick centre leaving a 1cm border and bake at 200˚C until golden brown. Sauté onion until soft. Add garlic and vegetables and cook until soft. Stir in chickpeas and herbs. Season and place in pastry case. Whisk egg and cream, season and pour over pie. Top with sliced goat’s cheese and bake at 180˚C for 40-45 minutes or until set and golden brown.
Other delicious pie recipes:
Duck pies with orange and plum chutney: Impress your guests with the delicious duck pies with orange and plum chutney. Click for full recipe
Spring onion and leek pie: This great recipe which can be used as both a lunch or a dinner. As it is vegetarian is makes for a delicious light meal. Click for full recipe
