Island Ratatouille

Recipe by Monti Carlo

Island Ratatouille

TOOLS

KitchenAid® 7 Cup Food Processor
Gallon bag
Zester
Chef’s knife
Rolling pin
Pastry brush
8-inch cast iron skillet

INGREDIENTS

Pie dough, rolled out, chilled, and ready to bake
2 green zucchinis, cut in half lengthwise
1 chayote
2 yellow summer squash, cut in half lengthwise
1 heirloom beefsteak tomato, cut into quarters
1 Spanish onion, cut into quarters
1 red bell pepper, cut in quarters, lengthwise
1/2 tablespoon garlic, minced
1/4 teaspoon red pepper flakes
4 tablespoons extra virgin olive oil
1 avocado, sliced
2 cups ricotta cheese
1 cup grated parmesan
2 egg yolks
Juice and zest from one lemon
1 cup finely chopped summer herbs (cilantro, mint, chives, Italian parsley)
Salt and fresh ground pepper
3 tablespoons fresh chopped cilantro
1/2 lime (for 1 teaspoon of lime zest and fresh lime juice)

DIRECTIONS

Preheat oven to 450 degrees

Mince garlic and steep in olive oil with red pepper flakes

Slice the vegetables into 1/8” slices with the KitchenAid® 7 Cup Food Processor slicing disc

Layer on a paper towel-lined sheet pan and sprinkle with salt. Top with paper towels.

Chop fresh herbs with food processor.

Mix ricotta and parmesan cheeses with yolks, lemon juice, lemon zest and herbs

Roll out the pie dough and fold into a greased cast iron skillet

Dock the dough and dot with ricotta cheese mixture

Pat the vegetables dry with paper towels

Brush with garlic oil and sprinkle with salt and pepper

Arrange vegetables in 2 circles in the cast iron skillet building from the center out

Drizzle with more salt, pepper and a touch of olive oil

Fold edges of dough over vegetables

Brush with egg wash

Bake at 450 degrees for 15 minutes, lower temperature to 350 degrees and bake for 20 minutes more

Top center of pie with avocado and bake until the crust is golden brown, about 10-15 minutes more

Garnish dish while cooling with a squeeze of fresh lime juice, 1 teaspoon of fresh lime zest and 2-3 tablespoons of chopped cilantro

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