Ratatouille Rounds
Ratatouille Rounds are delightful savory pastries featuring a colorful medley of tender vegetables topped with Parmesan and baked to golden perfection. Perfect as an appetizer or light snack, they showcase fresh flavors and flaky pastry, appealing to vegetable lovers and those craving elegant, easy-to-make dishes.
Ingredients
- 2 Pillsbury refrigerated ready-made pie crusts ⓘ
- 2 Tbsp. butter ⓘ
- 2 Tbsp. Extra virgin olive oil
- 1 cup chopped onion ⓘ
- 1 cup chopped peeled eggplant ⓘ
- 1 cup chopped zucchini ⓘ
- 1 1/2 cups chopped fresh tomato ⓘ
- 1 clove garlic, minced ⓘ
- 1 tsp. Italian seasoning ⓘ
- Salt and black pepper, to taste ⓘ
- 1 egg ⓘ
Instructions
- Allow crusts to come to room temperature.
- Cut rounds from the crust using a 3-inch biscuit cutter.
- Combine the butter and olive oil in a heavy skillet and heat.
- Add chopped onion, chopped eggplant, chopped zucchini, chopped tomato, minced garlic, and Italian seasoning.
- Cook on medium heat for about 10 minutes or until vegetables are tender.
- Put about 1 1/2 teaspoons of the filling in the center of each pastry round.
- Pull up about 1/2 inch of the pastry over the filling all around the circle and pleat it around the edge of the filling.
- There will be no pastry over the center of the filling; it will be an open face with filling peeking through the pleated pastry edge.
- Brush the pastry with the egg wash and sprinkle with Parmesan.
- Bake at 450 degrees Fahrenheit for about 12 minutes or until pastry is golden brown.
Tips & Substitutions
For a twist, consider adding bell peppers or mushrooms to the vegetable filling. If you don't have fresh tomatoes, canned tomatoes work well too; just drain them before use. To enhance flavor, try adding a splash of balsamic vinegar or fresh herbs like basil or thyme. Make sure not to overfill the pastry rounds for easier handling.
Serving Suggestions
Serve these Ratatouille Rounds warm as an appetizer or light main dish. They pair wonderfully with a simple Onion And Cucumber Salad for a refreshing contrast. For a more substantial meal, consider serving alongside grilled meats or a vibrant Mediterranean salad. A drizzle of Easy Pesto Sauce on top adds a delightful touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the Ratatouille Rounds on a baking sheet and warm them in a 350°F oven for about 10 minutes, ensuring the pastry stays crispy. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Ratatouille Rounds contains roughly 188 calories, with 3g protein, 13g carbohydrates, and 14g fat. It is a good source of vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the vegetable filling a day in advance. Allow it to cool completely, then store it in the refrigerator. When ready to assemble, simply fill the pastry rounds and bake as directed. This can save time and make for a quicker meal preparation.
Can I use whole wheat pie crusts instead?
Absolutely! Whole wheat pie crusts can be a healthier alternative and will work just as well in this recipe. Just keep in mind that they may have a slightly nuttier flavor and a denser texture, which can complement the vegetables nicely.
What can I substitute for the egg in the egg wash?
If you're looking for an egg substitute for the wash, you can use a mixture of 1 tablespoon of milk or non-dairy milk with a splash of vinegar. Alternatively, a light brushing of melted butter or olive oil will also provide a nice golden finish to the pastry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).