A Beautiful Mess in a Savory Pie
With its filling of roasted eggplants, tomatoes, peppers and cheese, ratatouille pie may not be tidy, but it is irresistible.
'Ratatouille can take many forms.
Theres fancy: eggplant, tomatoes and zucchini artfully cut and arranged in a dish before baking the kind of thing you dont mind getting the china down for. And theres simple: a potentially sloppy mix of long-stewed vegetables, liable to collapse in an oily heap on your everyday plates before being devoured.
The same can be said for ratatouille baked in a crust. It can be an elegant tart, a dainty quiche or, as in this case, a rustic pie thats homely, but impossible to resist. Its golden crust shatters messily when you cut it. The custard filling could leak, escaping the pastry. The cheese may brown; the tomatoes on top may shrivel.
None of that matters when you taste it, each buttery, creamy, vegetable-filled bite flavored with herbs and olives, and covered in cheese.'>>>
https://www.nytimes.com/2018/08/24/dining/ratatouille-pie-recipe.html?
Ratatouille Pie
https://cooking.nytimes.com/recipes/1019497-ratatouille-pie