Ratatouille Turnovers Recipe | Vegetarian Times Skip to main content

Ratatouille Turnovers

A spicy vegetable filling packed in puffed pastry mimics fancy calzones. You can easily increase this recipe to serve more guests.



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1 Tbs. vegetable oil
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½ small yellow onion, finely diced (½ cup)
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1 clove garlic, minced (1 tsp.)
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½ medium eggplant, finely diced (½ cup)
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1 tsp. Italian seasoning
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¾ tsp. salt
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¼ tsp. red chili flakes
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1 small zucchini, finely diced (½ cup)
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1 small tomato, finely diced (¼ cup)
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1 Tbs. tomato paste
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1 ½ tsp. balsamic vinegar
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1 cup shredded Monterey Jack or Fontina cheese
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1 17.3-oz. pkg. frozen puff-pastry sheets, thawed
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1 egg, lightly beaten


1 Preheat oven to 425°F. Line baking sheet with parchment paper.

2 Heat oil in large skillet over medium-high heat. Add onion and garlic, and sauté 2 to 3 minutes, or until translucent. Add eggplant, Italian seasoning, salt, and chili flakes, and sauté 5 minutes, stirring occasionally. Add zucchini, and cook 2 minutes more. Stir in tomato, tomato paste, and vinegar. Reduce heat to medium and cook 3 to 5 minutes, or until all liquid has evaporated.

3 Transfer vegetables to medium bowl, and cool 30 minutes. Stir in cheese.

4 Place puff-pastry sheets on lightly floured work surface, and gently roll with rolling pin to make two squares. Cut each pastry sheet into 9 squares. Spoon 1 Tbs. filling into center of each square.

5 Working with one square at a time, pull all four corners up to meet in the center and pinch together to make pyramid. Repeat with remaining squares and filling.

6 Whisk egg with 1 Tbs. water in small bowl. Brush each pyramid lightly with the egg wash. Transfer pyramids to prepared baking sheet. Bake 15 minutes, or until golden brown. Serve warm.

Nutrition Information: 

Unit (Serving Size): 
per turnover
4 g
Total Fat: 
10 g
Saturated Fat: 
3 g
11 g
16 mg
258 mg
<1 g
1 g
Makes 18 purses