Ratatouille Empanade

Introduction

The Ratatouille Empanade combines two classic dishes: the rich, vegetable medley of French ratatouille and the satisfying, handheld comfort of South American empanadas. This fusion dish not only delights the taste buds but also carries a story of cultural crossover and culinary innovation. Ratatouille, a quintessential dish from Provence, France, is known for its vibrant combination of eggplant, zucchini, bell pepper, tomato, onion, and garlic. Meanwhile, empanadas are a popular street food throughout Latin America, known for their deliciously flaky crust and diverse fillings. This fusion creates an empanade highlighting the best of both culinary worlds.

Ingredients

For the Dough

• All-purpose flour - 2 cups
• Butter - 1/2 cup, chilled and diced
• Salt - 1 teaspoon
• Water - 1/4 cup, ice-cold

For the Filling

• Eggplant - 1 small, diced
• Zucchini - 1 medium, diced
• Bell pepper - 1 large, diced
• Tomatoes - 2, chopped
• Onion - 1, chopped
• Garlic cloves - 2, minced
• Olive oil - 2 tablespoons
• Thyme - 1 teaspoon, dried
• Basil - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste

Preparation

Making the Dough

1. In a large bowl, combine flour and salt. Add chilled and diced butter.
2. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, a tablespoon at a time, stirring until the dough comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes before using.

Preparing the Filling

1. Heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté until fragrant and soft.
2. Add eggplant, zucchini, and bell pepper. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.
3. Add tomatoes, thyme, and basil. Season with salt and black pepper, to taste. Simmer the mixture for another 5-10 minutes, until thickened.
4. Remove from heat and cool slightly before filling the empanade.

Assembly and Cooking

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
3. Cut out circles using a round cutter. Place a tablespoon of vegetable filling in the center of each circle.
4. Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal.
5. Place the prepared empanadas on the baking sheet. Brush the tops with a little olive oil to enhance browning.
6. Bake in the preheated oven for 20-25 minutes, or until golden brown. Check your cooking timer to avoid overcooking.
7. Allow the empanade to cool slightly before serving.

Enjoying Your Ratatouille Empanade

The Ratatouille Empanade pairs perfectly with a fresh green salad or a dollop of sour cream on the side. Serve warm as a delightful appetizer or bring them to picnics and potlucks as a hearty snack. The flaky crust and the savory, aromatic filling embody the ultimate comfort food experience, capturing the essence of two beloved culinary traditions in each bite.