If you’re looking for a vibrant, comforting dish that brings together garden-fresh vegetables and rustic charm, these Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe will absolutely delight your taste buds. Imagine flaky, golden crusts made with a delightful cornmeal twist, cradling layers of tender roasted eggplant, colorful heirloom tomatoes, juicy cherry tomatoes, olives, and melty cheeses, all enhanced by fragrant basil and thyme. This recipe transforms the classic Provençal ratatouille flavors into perfect handheld pockets of joy that you’ll want to make again and again.
Ingredients You’ll Need
With just a handful of thoughtfully chosen ingredients, this recipe balances rustic textures and vibrant flavors to create something truly special. Each component plays its part—from the flaky, slightly nutty cornmeal crust to the luscious medley of vegetables and herbs inside, every item is essential for that perfect harmonized bite.
- All-purpose flour: The base of the crust, providing structure and tenderness.
- Whole wheat flour: Adds a hearty, nutty flavor that complements the cornmeal beautifully.
- Coarse cornmeal: Gives the crust its unique texture and a subtle sweetness, making it extra special.
- White sugar: Just a touch to balance savory notes and help browning.
- Fine sea salt: Enhances all the flavors in the dough and filling.
- Unsalted butter: Chilled and cubed—this creates the flaky layers in the crust you’ll love.
- Egg: Provides richness and helps bind the dough together perfectly.
- Ice water: Keeps the dough cool and tender as you mix it.
- Eggplant: The star vegetable, thinly sliced and roasted until tender and golden.
- Olive oil: Brushed on the eggplant slices to roast them to perfection.
- Heirloom tomatoes: Gorgeous, colorful slices bring juiciness and bright acidity.
- Cherry tomatoes: Halved and adding bursts of sweetness and texture.
- Pitted olives: Add a briny depth that pairs beautifully with the cheeses.
- Parmesan cheese: Shaved for a salty, nutty layer of flavor.
- Fresh mozzarella cheese: Thin slices melt beautifully inside the pies.
- Fresh basil leaves: Bring fragrant herbaceous notes for freshness.
- Fresh thyme sprigs: Add an earthy, aromatic touch that elevates the filling.
- Egg wash: Beaten egg mixed with milk for brushing the crust to a golden finish.
- Coarse sea salt and black pepper: For finishing, adding texture and a seasoning punch.
How to Make Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe
Step 1: Make the Crust Dough
Start by whisking together your all-purpose flour, whole wheat flour, cornmeal, sugar, and sea salt in your stand mixer. Slowly add the chilled butter cubes and mix on low until the mixture resembles coarse crumbs with pea-sized bits of butter. Then, whisk together the beaten egg and 1/4 cup ice water, pouring it gradually into the flour mixture until the dough just comes together. Divide this dough into two disks and pop them into the fridge for at least one hour to chill—it’s the secret to getting a flaky crust that holds up beautifully.
Step 2: Roast the Eggplant and Prepare the Filling
While your dough chills, preheat the oven to 350 degrees Fahrenheit and line your baking sheets with foil. Arrange the eggplant slices in a single layer, drizzle generously with olive oil, and sprinkle with salt. Roast for about 30 minutes until the eggplant is tender and slightly golden. This step softens the eggplant and intensifies its flavor, creating the perfect base for the filling. Meanwhile, slice your heirloom tomatoes thinly and halve the cherry tomatoes, olives, and gather your fresh herbs and cheeses—all the gorgeous colors and textures ready to assemble.
Step 3: Assemble the Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe
When your dough is chilled, roll out each disk on a floured surface and cut each into six balls, then roll each ball into a roughly 1/8-inch thick circle. Lay these circles on parchment-lined baking sheets and get ready to build your pies. Start with a layer of mozzarella slices, then top with a roasted eggplant slice followed by heirloom tomato, a few basil leaves, a sprinkle of Parmesan, olive halves, cherry tomato halves, and thyme sprigs. Now fold the edges of the dough up and over the filling, pleating to form a rustic, open-centered galette shape—this beauty lets the vibrant vegetables shine through.
Step 4: Bake the Hand Pies
Brush each crust with your egg wash to achieve that irresistible golden sheen. Sprinkle some coarse sea salt and cracked black pepper on top for texture and seasoning. Bake the hand pies at 400 degrees Fahrenheit for 25 to 30 minutes, or until the crusts are firm and perfectly golden. Your kitchen will start to smell like the coziest French bistro, and you’ll be counting down the minutes until you can dig in.
Step 5: Serve
These Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe are fabulous warm or at room temperature, making them wonderfully versatile whether for a casual lunch, a picnic, or an elegant appetizer.
How to Serve Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe
Garnishes
Fresh herbs like basil and thyme complement the inside flavors beautifully as a garnish. A drizzle of good-quality olive oil or a sprinkle of flaky sea salt just before serving amplifies that freshly baked appeal. You could even add a zest of lemon or a splash of balsamic glaze for an extra punch of brightness.
Side Dishes
Pair your Ratatouille Hand Pies with a crisp green salad tossed in a light vinaigrette to balance the richness. Roasted seasonal vegetables or a bowl of chilled gazpacho can complement the Mediterranean vibes. A simple glass of dry white wine or sparkling water with lemon would round out the meal beautifully.
Creative Ways to Present
To impress your guests, serve these hand pies on a rustic wooden board garnished with fresh herb sprigs and edible flowers. You might also cut them into smaller wedges for a charming appetizer platter or stack a few alongside an antipasto spread with olives, nuts, and charcuterie for an irresistible party offering.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pies in an airtight container in the refrigerator for up to three days. They hold their flavor and texture well, making for a quick and satisfying snack or light meal the next day.
Freezing
If you want to prep ahead or save some for later, cool the hand pies completely, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. Frozen hand pies keep well for up to two months and are perfect for those busy days when you want a homemade treat without the fuss.
Reheating
Reheat from frozen in a 400-degree Fahrenheit oven for 10 to 15 minutes until warmed through and crisp on the outside. This method preserves the flaky cornmeal crust and ensures the filling stays juicy and delicious.
FAQs
Can I use a different cheese instead of mozzarella and Parmesan?
Absolutely! While mozzarella and Parmesan provide a classic, melty, and savory combination, you can experiment with cheeses like goat cheese for tanginess or gruyere for a nutty depth. Just make sure they melt well to keep the filling creamy.
Is it necessary to chill the dough before baking?
Chilling the dough is crucial as it helps the butter firm up again, which leads to that desirable flaky texture in the crust. It also makes the dough easier to roll and shape without sticking.
Can I make these hand pies vegetarian or vegan?
This recipe is naturally vegetarian, but for vegan versions, substitute the butter with plant-based margarine, use a flax egg in place of the egg, and swap the cheeses for vegan alternatives. Keep the roasting and filling steps the same for delicious results.
How thin should I slice the vegetables?
Slicing the eggplant and tomatoes to about 1/8-inch thickness allows them to roast evenly and cook through without becoming mushy, maintaining a lovely texture inside the pies.
Can I prepare these pies without olives?
Of course! Olives add a salty briny note that balances the sweet tomatoes and creamy cheese, but if you’re not a fan or have dietary restrictions, you can omit them or substitute with capers for a similar effect.
Final Thoughts
There’s something truly magical about the Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe. They bring together garden-fresh ingredients wrapped in a flaky, slightly crunchy crust that’s bursting with flavor in every bite. Whether you’re impressing guests or making a simple, satisfying meal, these hand pies will quickly become a treasured favorite. Go ahead, give them a try—you’ll be so glad you did!
Print
Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 hand pies
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These Ratatouille Hand Pies feature a delightful cornmeal crust filled with roasted eggplant, heirloom tomatoes, cherry tomatoes, olives, fresh basil, thyme, and a blend of mozzarella and Parmesan cheeses. Perfectly portable and bursting with fresh Mediterranean flavors, these pies make a fantastic appetizer or light meal, served warm or at room temperature.
Ingredients
For the Cornmeal Crust
- 1 cup all-purpose flour (plus more for dusting)
- 3/4 cup whole wheat flour
- 1/2 cup coarse cornmeal
- 1 tablespoon white sugar
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, cubed and chilled (2 sticks)
- 1 large egg, chilled and beaten
- 1/4–1/2 cup ice water
For the Filling
- 2 pounds eggplant, sliced into 1/8-inch thick rounds (3–4 medium eggplants)
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1½ pounds heirloom tomatoes, thinly sliced (about 2 large tomatoes)
- 1/2 pound cherry tomatoes, halved (preferably multi-colored)
- 1 cup pitted olives, halved
- 1 cup shaved Parmesan cheese (about 2 ounces)
- 8 ounces fresh mozzarella cheese, thinly sliced
- Fresh basil leaves (about 24 leaves)
- Fresh thyme sprigs (about 24 sprigs)
For Finishing
- 1 egg, beaten with 2 tablespoons milk (for egg wash)
- Coarse sea salt and freshly ground black pepper (for topping)
Instructions
- Make the Crust Dough: In the bowl of a stand mixer, whisk together all-purpose flour, whole wheat flour, cornmeal, sugar, and sea salt. Add the chilled butter cubes and mix slowly with the paddle attachment until the butter pieces are pea-sized and the mixture is crumbly. Whisk together the beaten egg and 1/4 cup ice water. Slowly pour the egg mixture into the flour mixture while the mixer runs on low speed, adding more water as needed until the dough just comes together. Divide the dough into two disks, wrap them in plastic wrap, and chill for at least 1 hour.
- Roast the Eggplant & Prepare the Filling: Preheat the oven to 350°F. Line two baking sheets with foil and coat with nonstick spray. Spread the eggplant slices evenly on the baking sheets, drizzle with olive oil, and sprinkle with salt. Roast for 30 minutes or until golden and tender. Remove from oven and let cool. Increase the oven temperature to 400°F and line two cool baking sheets with parchment paper.
- Assemble the Hand Pies: On a floured surface, roll out each chilled dough disk and divide into six balls each (12 total). Roll each ball into a rough 1/8-inch thick circle and place onto prepared baking sheets. Layer the filling on each dough circle in the following order: 1–2 slices mozzarella cheese, 1 slice roasted eggplant, 1 slice heirloom tomato, 2–3 basil leaves, a sprinkle of Parmesan cheese, 3–5 olive halves, 2–3 cherry tomato halves, and 1–2 sprigs of thyme. Fold the edges of the dough up and over the filling, pleating as you go, leaving the center open like a galette.
- Bake the Hand Pies: Brush the crust edges with the egg wash (beaten egg mixed with milk) and sprinkle with coarse sea salt and freshly ground black pepper. Bake in the preheated 400°F oven for 25–30 minutes, or until the crusts are golden and firm.
- Serve and Store: Serve the hand pies warm or at room temperature. To freeze, cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer-safe container. To reheat, bake frozen pies in a 400°F oven for 10–15 minutes.
Notes
- Chilling the dough for at least one hour helps the crust become flaky and easier to handle.
- Roasting eggplant slices ensures a tender and flavorful filling.
- If dough becomes too sticky, add a little more flour while rolling out.
- These hand pies can be served warm or at room temperature, making them ideal for picnics or parties.
- Use a mix of colorful heirloom tomatoes for best visual appeal and flavor.
- Freezing instructions allow for convenient make-ahead meal planning.
