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Ratatouille & feta pie



  • Preheat oven to 180°C fan forced (200°C normal). 
  • Line a lightly oiled tart tin (or springform cake tin) with pastry. Top with a large sheet of kitchen foil, overhanging a bit, and fill with dried beans. Cook in the oven for about 15 mins until the pastry is lightly coloured. Then remove the foil and beans and set aside (you can re-use).
  • At the same time, heat a little oil in a large heavy-bottomed pan and gently sauté the red onion, garlic and zucchini until reasonably tender, regularly stirring.
  • Then add the capsicums, squash and eggplant. Stir well and cook until very tender.
  • Transfer the vegies to a large bowl, season generously and set aside.
  • Whisk the cream, milk, eggs and seasonings in another bowl until well combined.
  • Spoon the Ratatouille into the pastry shell, smooth the top and scatter with the cherry tomatoes and feta. Then carefully pour the custard evenly over the top and cook the pie in the oven for about 40 mins until just set. Remove and set aside for 20-30 mins before unmolding.
  • Serve with a simple green salad on the side.
  • nb.  To make it easier to portion, you can finely dice all the vegies.




  • shortcrust pastry sheets
  • cooking oil spray
  • dried beans
  • olive oil
  • 1 medium-large red onion, cut into fine wedges
  • 3 garlic cloves, crushed
  • 2 medium zucchini, cut into small chunks
  • 2 each large red & yellow capsicums, cored, seeded & diced
  • 3 yellow squash, cut into small chunks
  • 1 large Japanese eggplant, cut into small chunks
  • sea salt & freshly ground pepper
  • 200 ml cream
  • 200 ml milk
  • 3-4 large eggs
  • 1 punnet cherry tomatoes, halved
  • 200 gm feta, crumbled


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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