I made my own version of ratatouille and used puff pastry instead of homemade pastry, but I can’t take the credit for the idea of shaping and braiding the pastry around the ratatouille into cute Christmas trees! This idea is just ingenius! Thanks Veganlovlie for the wonderful idea and instructions!
I love ratatouille. And even though it is packed with vegetables, my kids love it too (thanks to the Ratatouille movie!). Although the first time I told my son I was making ratatouille for dinner, he thought I was cooking a rat…
I also love puff pastry. You might have already known this if you’ve seen my recipes for samosas and puff-pastry pizza and tofu pot pies. It is so convenient if you have frozen ready-made puff pastry available – I use it to stuff vegetables into for a tasty dinner (my kids will eat anything if it’s encased in puff pastry…) and it is also useful for quick, last minute desserts.
Making the ratatouille is the easy part. I pretty much just combine all the ratatouille ingredients and cook until tender. Making the little Christmas trees, however, is a little time consuming. I cut each puff pastry square into quarters, so I ended up with 32 of these cute little ratatouille trees! But you could be smart like Veganlovlie and make them larger into pies, so you aren’t standing there all night braiding little pastry trees…although these little individual sized trees are too cute, and perfectly sized for kids.
Here is how I cut my puff pastry:
However I am not going to go into too much detail how I did this as Veganlovlie provides excellent instructions :)
- 1 tbsp olive oil
- 2 onions
- 3 cloves of garlic
- 3 zucchini
- 1 beetroot
- 7 mushrooms
- 1 red capsicum
- 2 cups passata
- 2 tbs balsamic vinegar
- 1 cup cooked chickpeas
- 1 tsp dried thyme leaves
- Salt and pepper to taste
- 8 sheets puff pastry
- Peel and finely dice the onions and garlic.
- Slice the zucchini into half moons.
- Peel and grate the beetroot.
- Peel and thinly slice the mushrooms.
- Deseed and dice the capsicum.
- Heat the oil in a large saucepan over a medium heat.
- Add all prepared vegetables and saute for 10 minutes, stirring often.
- Add passata, balsamic, chickpeas, thyme, salt and pepper, cover and lower the heat to low and cook for 30 more minutes.
- Towards the end of the cooking time, get out your puff pastry to defrost. Prevent the pastry from drying out by covering with a damp teatowel.
- Preheat oven to 180 degrees Celsius.
- Cut each puff pastry sheet into quarters and then into trees as pictured.
- Add 1-2 tbsps of ratatouille into centre of trees and braid the pastry over it all. See Veganlovlie's directions for more details.
- Place the trees on a baking sheet and bake in oven for 30 minutes or until pastry is golden.
This recipe is shared at the Virtual Vegan Linky Potluck and Special Holiday Edition: Healthy Happy Natural & Green Party Hop <3