If you adore vibrant flavors and rustic charm all wrapped up in a hand-held delight, then you’re going to fall head over heels for this Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe. It takes the traditional French vegetable medley and transforms it into portable parcels of vegetable bliss, where the flaky, cornmeal-kissed crust perfectly cradles tender eggplant, juicy heirloom tomatoes, melty cheeses, and fragrant herbs. This dish is the kind of recipe you’ll want to share with friends at picnics, family gatherings, or those cozy weekend afternoons when you crave something both comforting and celebratory.
Ingredients You’ll Need
These ingredients are beautifully simple, yet each plays a vital role in balancing flavors, textures, and colors—making sure your Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe come out perfectly every time.
- 1 cup all-purpose flour (plus more for dusting): The base of our crust, providing structure and tenderness.
- 3/4 cup whole wheat flour: Adds a nutty depth and wholesome texture to the crust.
- 1/2 cup coarse cornmeal: Gives the crust a delightful grainy crunch and golden color.
- 1 tablespoon white sugar: Helps balance the savory filling with a hint of sweetness in the crust.
- 1 teaspoon fine sea salt: Enhances all the flavors in both crust and filling.
- 1 cup unsalted butter, cubed and chilled: Creates that signature flaky, tender crust we all dream of.
- 1 large egg, chilled and beaten: Binds the dough beautifully and adds richness.
- 1/4–1/2 cup ice water: Controls dough texture for easy handling.
- 2 pounds eggplant, sliced into 1/8-inch thick rounds: The hearty, meaty vegetable star of the filling.
- 2 tablespoons olive oil: For roasting the eggplant to smoky, tender perfection.
- 1 teaspoon fine sea salt: Draws moisture from the eggplant and seasons the filling.
- 1½ pounds heirloom tomatoes, thinly sliced: Offers juicy sweetness and vibrant color layers.
- 1/2 pound cherry tomatoes, halved: Adds bursts of tangy freshness and lovely contrast.
- 1 cup pitted olives, halved: Infuses a briny, savory punch to balance the tomatoes.
- 1 cup shaved Parmesan cheese: Gives a nutty, salty depth that melts into the filling.
- 8 ounces fresh mozzarella cheese, thinly sliced: Provides creamy, melty richness.
- Fresh basil leaves (about 24): Brings aromatic brightness and herbal notes.
- Fresh thyme sprigs (about 24): Adds a subtle earthiness and complexity.
- 1 egg, beaten with 2 tablespoons milk (for egg wash): Gives the pies that irresistible golden, glossy finish.
- Coarse sea salt and freshly ground black pepper (for topping): Enhances and finishes each hand pie with a perfect bite.
How to Make Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe
Step 1: Prepare the Cornmeal Crust
Start by whisking together the all-purpose and whole wheat flours, cornmeal, sugar, and salt in a large mixing bowl. This combination creates a crust that strikes the perfect balance between tender and crunchy. Next, use a pastry cutter or your fingertips to work the chilled butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter still visible. Then, beat the chilled egg and add it to the mixture along with ice water, a tablespoon at a time, stirring until the dough just holds together. Be careful not to overwork the dough to keep it flaky. Form the dough into a disc, wrap it in plastic wrap, and let it chill in the fridge for at least 30 minutes. This resting time lets the flour hydrate and the butter firm, setting the stage for a lovely crust.
Step 2: Roast the Eggplant for Maximum Flavor
While the dough chills, preheat your oven and lay out the eggplant slices on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with salt, then roast until tender and slightly caramelized. This step transforms the eggplant’s texture, softening it and bringing out a smoky sweetness that enhances every bite inside the Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe.
Step 3: Assemble the Filling
Once your eggplant is done and slightly cooled, combine it gently with sliced heirloom and cherry tomatoes, halved olives, shaved Parmesan, fresh mozzarella, basil leaves, and thyme sprigs. This medley bursts with layers of flavor—juicy, creamy, savory, and herbaceous all at once. Toss lightly so you don’t bruise the delicate tomatoes, but make sure everything is evenly distributed.
Step 4: Roll Out and Shape the Hand Pies
On a floured surface, roll out the chilled dough to about 1/8-inch thick. Using a round cutter (about 5 or 6 inches in diameter), cut out circles for your hand pies. Spoon a generous amount of the filling onto half of each circle, leaving a small border around the edges. Fold the dough over to form a half-moon shape, pressing the edges together firmly to seal. Crimp the edges using a fork for a pretty finish and to ensure nothing escapes during baking.
Step 5: Apply Egg Wash and Add Seasoning
Brush each pie generously with the egg wash mixture to build that irresistible golden crust. Sprinkle a touch of coarse sea salt and freshly ground black pepper on top for that extra pop of flavor and texture that wakes up every bite.
Step 6: Bake Until Golden Brown
Transfer the hand pies onto a lined baking sheet and bake in a preheated oven until the crust turns a deep golden hue and the filling is bubbling through just a bit. Watching them turn from doughy parcels into beautiful golden pockets of ratatouille goodness is nothing short of magical!
How to Serve Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe
Garnishes
A sprinkle of fresh basil leaves or a drizzle of extra virgin olive oil right before serving brightens the pies perfectly. A dash of flaky sea salt salted flakes on top can add a lovely crunch and enhance all the flavors you’ve built into the filling.
Side Dishes
Serve these hand pies with a crisp green salad tossed in a tangy vinaigrette to balance the richness, or alongside a bowl of chilled gazpacho for a refreshing contrast. They also pair beautifully with a light herbaceous white wine for casual entertaining or a leisurely weekend lunch.
Creative Ways to Present
Try arranging your hand pies on a rustic wooden board with small bowls of dipping sauces like basil pesto, tangy yogurt dip, or roasted red pepper aioli for an inviting presentation. You can also cut them into smaller bites and serve as appetizers for your next gathering—a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Store leftover hand pies in an airtight container in the refrigerator for up to three days. The crust remains pleasantly flaky, and the flavors only deepen after a day!
Freezing
These pies freeze wonderfully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They will keep for up to two months, making them an excellent make-ahead treat.
Reheating
To reheat, bake the hand pies in a 350°F oven until warmed through and the crust regains its crispness, about 15-20 minutes. Avoid microwaving to keep that crunchy, buttery texture intact.
FAQs
Can I make the dough in advance?
Absolutely! The dough can be prepared up to two days ahead and stored tightly wrapped in the fridge. This actually helps the flavors meld and makes rolling out much easier.
What if I don’t have whole wheat flour?
If you don’t have whole wheat flour, you can use all-purpose flour entirely. The whole wheat adds a nutty flavor and texture but isn’t essential for success.
Are these pies vegetarian?
Yes, this Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe is purely vegetarian and is also suitable for lacto-vegetarians thanks to the cheese. For a vegan version, you could substitute plant-based butter and cheese alternatives.
How do I prevent the pies from becoming soggy?
Roasting the eggplant and not overloading with tomatoes helps reduce excess moisture. Also, sealing the edges well and using a sturdy cornmeal crust helps create a barrier that keeps the pies crisp.
Can I use other vegetables in the filling?
Definitely! Feel free to add or swap in zucchini, bell peppers, or mushrooms for extra variety. The pie’s forgiving crust and herbs will complement all sorts of additions beautifully.
Final Thoughts
Once you make these Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe, you’ll find yourself reaching for them again and again. They are the ultimate combination of rustic French charm and handheld convenience, bursting with fresh garden flavors and comforting textures that feel like a warm hug. So go ahead, give this recipe a try and watch it become your new favorite way to enjoy ratatouille in a delicious, portable form!
Print
Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 hand pies
- Category: Baking
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Ratatouille Hand Pies feature a delightful combination of roasted eggplant, heirloom tomatoes, and savory cheeses encased in a flaky cornmeal crust. Perfectly portable and bursting with fresh Mediterranean flavors, these hand pies make a casual yet elegant appetizer or light meal.
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)
- Fresh thyme sprigs (about 24)
For Finishing
- 1 egg, beaten with 2 tablespoons milk (for egg wash)
- Coarse sea salt and freshly ground black pepper (for topping)
Instructions
- Prepare the dough: In a food processor or large bowl, combine the all-purpose flour, whole wheat flour, cornmeal, sugar, and salt. Add the chilled, cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Add the beaten egg and ice water gradually, mixing until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Prepare the eggplant: Preheat your oven or stovetop grill to medium-high heat. Brush the eggplant slices on both sides with olive oil and sprinkle with fine sea salt. Grill or roast the eggplant slices until tender and golden brown, about 3-4 minutes per side. Set aside to cool.
- Assemble the hand pies: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cutter (about 4 to 5 inches in diameter), cut out circles from the dough. Layer each bottom dough circle with slices of grilled eggplant, heirloom tomatoes, cherry tomatoes, olives, shaved Parmesan, slices of fresh mozzarella, and fresh herbs (basil and thyme).
- Seal the pies: Brush the edges of the dough circles with the beaten egg wash. Place a second dough circle on top and gently press the edges to seal, crimping with a fork if desired. Brush the tops with the egg wash and sprinkle with coarse sea salt and freshly ground black pepper.
- Bake the hand pies: Preheat your oven to 375°F (190°C). Place the assembled hand pies on a parchment-lined baking sheet. Bake for 25-30 minutes or until the crust is golden brown and cooked through.
- Serve: Remove the pies from the oven and allow to cool slightly before serving. Enjoy these hand pies warm or at room temperature for a savory Mediterranean treat.
Notes
- Ensure the eggplant is cooked until tender to avoid excess moisture in the pies.
- The cornmeal in the crust adds a pleasant texture and slight crunch but can be substituted with more flour if desired.
- The pies can be made ahead and reheated gently in the oven before serving.
- Fresh herbs can be adjusted to taste or substituted with dried herbs if fresh are unavailable.
- For a gluten-free version, use a gluten-free flour blend and adjust the cornmeal accordingly.
