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

Servings
18

Ingredients

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

Preparation

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

  • Serving Size per turnover
  • Calories 151
  • Carbohydrate Content 11 g
  • Cholesterol Content 16 mg
  • Fat Content 10 g
  • Fiber Content 0.5 g
  • Protein Content 4 g
  • Saturated Fat Content 3 g
  • Sodium Content 258 mg
  • Sugar Content 1 g