Super easy vegan French Ratatouille Pies
Are you ready for golden crispy flaky pie crust featuring savory mildly spicy zucchini, tomatoes, peppers, and red onions? It’s a mouthwatering, simple to make, but impressive-looking colorfully vibrant French pie recipe. This super easy vegan French ratatouille pie recipe is a vibrant dish that works both summer and winter. It all starts with a topping that’s bursting with flavors. From the savory red pesto to the tender, just grilled at the edges zucchini to the bursting with sweetness tomatoes, it doesn’t get much more delicious than this vegan pie.
Ingredients
- 1 Puff Pastry Dough Vegan
- 2 tbsp Olive Oil
- 5 tbsp Vegan Garlic Cream Cheese Cashew cream cheese is my favorite
- 10 Plum Tomatoes
- 1 Zucchini Sliced
- 1 Red Bell Pepper Sliced
- 1 Red Onion Diced
- 2 tsp Dried Oregano
- 2 tsp Thyme
- Pinch of Salt and Pepper
Optional Garnish
- Fresh Basil
- Sweet and Sour Chili Sauce
- Pumpkin Seeds
Instructions
- Preheat the oven to 350F and line a baking sheet with baking paper.
- Heat olive oil in a pan and add the zucchini, onions, bell peppers, and tomatoes. Season with oregano, thyme, salt, and pepper. Combine everything and let it cook for 5 minutes while stirring occasionally. Set aside.
- Roll out the puff pastry and gently place it on the lined baking sheet. Carefully cut the puff pastry into your desired size. I like to cut into four equal parts.
- Next, spread the garlic cashew cream cheese evenly on top of the pastry until it almost reaches the edges. Top with the ratatouille mix and spread it out.
- Bake the pie in the oven for 15-20 minutes or until the puff pastry is golden and baked through. Serve topped with pumpkin seeds, fresh basil, and a drizzle of sweet and sour chili sauce.