Ratatouille pot pie

Ratatouille Filling Get: 2x 14oz canned whole peeled tomato 8oz eggplant, coarsely diced 2 yellow onions, coarsely diced 1 bell pepper, coarsely diced sprigs fresh marjoram or oregano 1lb zucchini, diced garlic, smashed and minced shallot, minced 4 tbsp butter "some" white wine 2-3 tbsp red wine vinegar seasoning: salt, pepper, thyme, sage, oregano garlic powder, red chili flakes, bay leaf Do: spread canned tomato and juice on a cookie sheet or shallow pan, drizzle with 1tbsp olive oil, and roast for 30 minutes at 350F, stirring every 10 minutes toss eggplant in colander with salt for 20 minutes, then squeeze out excess liquid saute garlic and shallot with 2 tbsp butter, salt, pepper, splash of white wine. 2-4 minutes then set aside. soften onion in 2 tbsp butter, salt, pepper, splash of white wine. 5 minutes. Add garlic and shallot. add peppers and saute to "crisp-tender", 4 more minutes add all remaining veggies, seasonings, vinegar, more white wine Simmer until vegetables are "cooked but not mushy", 10-15 minutes season to taste. Should be a little bit over-salty since the pie crust is mild. scoop into ramekins Pie Crust Get: 1 cup flour 1 stick (1/2 cup) -- no, 2/3 stick (1/3 cup) butter 1/2 tsp salt 1/2 cup (half a carton) sour cream 2 tbsp milk Do: Freeze the butter. Mix the flour and salt together in a bowl. Cut the butter into little half-inch cubes. Toss it in the flour mixture to coat it all. Then freeze it again for 10 minutes. On a large wooden board, roll the flour-butter flat. Use a scraper to scrape it back into a pile. Repeat the flatten/scrape 2 more times, then freeze it again for 5-10 more minutes. Roll & scrape 3 more times. Freeze it again for 10 minutes. Gently fold in the sour cream. If it doesn't make a nice dough ball, add milk until it can all stick together. Shape into a ball, cover, and put in the fridge for 30 minutes. Roll flat on the (flour coated) board. You have pie crust! Pot Pies Use a little knife to cut circles a bit bigger than the ramekin openings lay the crust on top of each one, and crimp the edges. For extra credit, coat with egg whites on top. Bake at 375F for 25 minutes until golden brown. Remove from oven, let stand 5-10 minutes and serve hot Results: My first attempt at the ratatouille was bland. I think I undersalted it. Plus, Martha's recipe calls for oil instead of butter, and vinegar instead of wine, and no shallot, and no chili flakes. Robey increased the butter a bit in the crust, which I think was yummy. The crust puffed up like biscuits on the ones that didn't have the edge crimped. So generous overhang will make a more pie-topper-like pie. References: https://www.marthastewart.com/332294/ratatouille https://www.confettiandbliss.com/puff-pastry-dough/