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

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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)

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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.