Ratatouille made from eggplant, red pepper, zucchini, and lamb topped with a crème fraîche-egg mixture and black olives and baked in a flaky pastry. The crust for this recipe for ratatouille-lamb pie is gluten-free but you can use your favorite crust (gluten-free or not, homemade or not).
Anyone else enjoying the cooler temperatures lately? Fall lures me back into the kitchen and makes me turn on the oven again. I am roasting veggies and baking cakes without feeling guilty about heating up the house for once. There is a new batch of homemade granola on the counter and I think an apple pie is coming up. Can we all agree now that this world needs more pie! Sweet pies are always a good idea but lately savory pies are my thang. Like this ratatouille-lamb pie because it’s really good.
Not everyone cares for lamb’s strong and distinctive flavor and if you are not into that you can also use any other ground meat like chicken or beef. You can easily make this recipe vegetarian-friendly and use chickpeas or lentils.
If stress over the crust is the deal breaker and standing between you and this ratatouille-lamb pie, use a store bought crust and just make the filling. Also if you make a darned good crust (gluten-free or not), simply use your own.
- for the crust:
- 120 g / ¾ cup fine brown rice flour + a little more for kneading
- 50 g / ½ cup almond flour
- 30g / 3 tablespoons cornstarch or potato starch
- 1 teaspoon fine sea salt
- ½ teaspoon xanthan gum (optional, but without the crust will be crumblier)
- 115 g / ½ cup unsalted butter, cold and diced
- 1 large egg
- for the filling:
- 1 tablespoon olive oil
- ½ pound ground lamb
- 1 medium red onion, peeled, chopped
- 1 small or ½ large eggplant, cut into cubes
- 1 small red bell pepper,
- 1 small zucchini, chopped
- 230 g / 8 oz. (about 1cup) crème fraîche
- 3 large eggs
- 1 garlic clove, minced
- leaves from 3 thyme sprigs
- salt and fresh ground black pepper to taste
- 1 handful black olives
- Prepare the crust: place the brown rice flour, almond flour, starch, and xanthan gum in the food processor and pulse to combine. Add the butter and pulse 10 times until the butter is cut into the flours. Add the egg and pulse a couple more times. The dough should just stick together when pressed.
- Turn the dough onto a rice-floured surface and knead a few times until it comes together. Form the dough into a disk and wrap it in plastic wrap. Refrigerate the dough for about 1 hour.
- Preheat your oven to 190 C / 375 F and grease your 30 x 20 cm / 12 x 8 inch or similar tart or pie pan.
- Roll out the dough and transfer to your tart pan. If the dough cracks, just pinch it back together. Fill the bottom with parchment paper and pie weights or dried beans and bake for 15 minutes.
- Meanwhile prepare the filling: in a large skillet, heat oil over medium-high heat. Add lamb and onion and season with salt. Cook until browned while stirring with a wooden spoon and breaking up the lamb into small pieces. Transfer to a plate covered in paper towels to drain.
- Add eggplant, red pepper, and zucchini to the skillet and sauté until tender, about 12-15 minutes. Add more oil if necessary. Remove from the heat and add the lamb and stir to combine.
- In a medium bowl mix crème fraîche, eggs, garlic, and thyme and season with salt and pepper.
- Remove pie weights and spread the ratatouille-lamb filling evenly into the crust. Pour crème fraîche-mix over the filling and press gently the olives into the filling. Bake for 30 minutes.