The Blog

Posted by: Kathy Fitchett Date: February 5, 2016

Ratatouille Plait

slice of plattThis is a versatile dish which can be enjoyed as a starter or the star attraction for the main course. You can also make it into a meat version by adding cooked chunky chopped sausage. Great for picnics too and if you feel that it is going to be too messy, why not make them into single portion parcels- pasty shaped or triangular, the choice is yours!

If you’re looking for a low carb, low fat, high fibre version do not encase the ratatouille in pastry but add a tin of chopped tomatoes half way through the vegetable cooking process along with one cup of cooked quinoa and cooked lentils, stir and mix well before returning to the oven for another 15 minutes. Eat this on its own or with fresh crusty wholewheat bread.



1 pack ready rolled puff pastry

1 large onion

300g aubergine

225 g courgette

450 g plum tomato

1 fennel bulb

100 g chestnut mushrooms

1 sweet red pepper

1 yellow sweet pepper

1⁄2 teaspoon dried thyme

1⁄2 teaspoon dried rosemary

Handful shredded fresh basil

1 tablespoon olive oil

1 tablespoon balsamic vinegar

6 – 10 cloves garlic, finely chopped


How to Make the Ratatouille Platt

  1. Pre heat fan oven to 200 degrees.
  1. Score base of tomatoes with a cross and soak in boiling water. After 10 to 15 minutes peel and remove core and seeds and cut into 8 wedges.remove skin of tomato
  1. Cut onion and peppers into 12 wedges.


  1. Remove stalk from mushrooms and quarter.
  2. Cut courgettes into 1 cm rounds.
  3. Cut aubergine into 2 cm chunks.
  4. Place cut aubergine and peppers into a baking tin. Add chopped garlic and dried herbs. Drizzle olive oil and add seasoning, mixing well. Bake in the oven on 200 fan for 10 minutes.

aubergine and peppers8.    After 10 minutes take tray out of oven and add other cut vegetables and shredded basil leaves. Cook for 15 minutes. Remove from the oven and strain off any excess liquid and place to one side.

add remaining veg - Copy


8.    Roll out pastry and place and divide into thirds. Cut 3cms strips on the left had side and right hand side thirds.

pastry ready to fill

9.    Place cooked ratatouille in the centre third of the pastry. Leaving a 1 cm edge at the top and bottom. If there are an unequal number of strips on each side, start with the side with most strips. Overlay the strips and continue all the way down. Seal the top and bottom with milk and brush the top of the platt with milk.

overlap pastry strips

10.     Bake in the oven for 20 to 25 minutes on 180 or until golden brown.

finished platt


I hope you will enjoy this dish and please let me have any feedback