Eggplant, cherry tomatoes, onion and zucchini are prepared to fill a ratatouille pie. The recipe is very loosely based on a Southern tomato pie. There’s a parbaked pie crust anchoring the vegetables, and a custard imbued with mayonnaise and cheese to bind them. But that’s where the similarities end.
Eggplant, cherry tomatoes, onion and zucchini are prepared to fill a ratatouille pie. The recipe is very loosely based on a Southern tomato pie. There’s a parbaked pie crust anchoring the vegetables, and a custard imbued with mayonnaise and cheese to bind them. But that’s where the similarities end. ANDREW SCRIVANI New York Times
Eggplant, cherry tomatoes, onion and zucchini are prepared to fill a ratatouille pie. The recipe is very loosely based on a Southern tomato pie. There’s a parbaked pie crust anchoring the vegetables, and a custard imbued with mayonnaise and cheese to bind them. But that’s where the similarities end. ANDREW SCRIVANI New York Times

Ratatouille is a beautiful mess in a savory summer pie

September 04, 2018 11:55 AM