Ratatouille Christmas Tree Pie Recipe

How to Make Ratatouille Christmas Tree Pie

Method

Heat olive oil in a deep pot over medium heat. Add red capsicum, red onion and garlic. Sauté for a few minutes until soft.
Add cauliflower florets. Toss and cook until slightly browned.
Add chick peas, thyme, tomatoes and tomato paste, stirring to mix well.
Cook uncoverd until caulifower is tender.
Stir through green capsicum. Remove from heat and prepare pastry.
Preheat oven to 180°C (or 160°C fan forced). Place one of the sheets of pastry on the lightly floured surface.
Fold 2 opposite sides towards the centre to create a tree shape and to make marks in the pastry dough. Cut evenly spaced strips on either side of the dough lines. When you reach near the bottom, leave enough pastry to make a tree trunk.
Place filling in the middle of the pasty and, one by one, fold the strips (alternating sides) over the filling to form Christmas tree shape.
Brush the finished tree with your non-dairy milk. Repeat for the other 4 pastry sheets and filling. Bake for 30-40 minutes until golden. Brush with melted butter or non-dairy spread. Sprinkle with salt, pepper and fresh thyme leaves.
Serve immediatey.

Serves:
5-8

Prep time:
30 minutes

Cook time:
30-40 minutes

2 tbsp Remano olive oil
1 small red capsicum, seeds and pith removed, then finely diced
1 small red onion, finely diced
1 tbsp finely minced garlic
3 cups cauliflower florets, broken into small pieces
1 can New Season chick peas, drained
1 tbsp fresh thyme, leaves finely chopped
1 can Remano Australian diced tomatoes
1 tbsp Remano tomato paste
1 small green capsicum, seeds and pith removed, then finely diced
Salt and pepper to taste
5 sheets Elmsbury puff pastry, slightly defrosted
Flour for rolling out pastry
Inner Goodness soy milk, rice milk or oat milk, to brush over pastry
3 tbsp Beautiful Butterfully butter, melted (or use your favourite non-dairy spread)
Fresh thyme leaves, to garnish