Ratatouille christmas tree pie

Main Dish
2 servings
25 min
40 min
Very Easy
Creative, delicious easy to perform.


Number of serving: 2
3 cups cauliflower florets (broken or cut into small pieces)

1 small green pepper (capsicum), diced

1 medium onion, finely chopped

1 cup boiled chickpeas

2 garlic cloves, finely chopped

½ teaspoon dried thyme

½ can tomatoes, finely chopped (or use tomato puree if you prefer)

1 tablespoon vegetable oil (or olive oil)

Salt to taste

Soymilk with a pinch of turmeric (optional) for glazing


  • Add 1 tablespoon vegetable oil in a deep fry pan or wok. Add onions and garlic. Stir and let fry for a few minutes.
  • Add cauliflower. Stir and cook until starting to brown lightly but not mushy. Add tomatoes and chickpeas. Stir and mix well.
  • Cook uncovered (adding water occasionally as required) until cauliflower is almost tender (but again not mushy).Sprinkle the dried thyme in.Add salt to taste.
  • Lastly stir in the peppers and mix well. Remove immediately from the heat.The heat from the sauce will cook the peppers slightly. Allow to cool completely before filling in.
  • Preheat oven at 180 degrees Celsius.Using the pastry dough from here, divide in 5. Roll each one out on a floured board and brush with some oil.
  • Sprinkle with some dried thyme. Fold in 3 lengthwise and again in 3 across the width to make a square. Roll out again into a square approximately 15 x 15 cm (6 x 6 inches).
  • Bake for 30 -40 minutes until pastry is a nice golden colour. Remove and let cool slightly before serving.

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