2 tablespoons extra virgin olive oil, divided
1 large red onion, chopped
1 red pepper, chopped
2 portabello mushrooms, thickly sliced
1 teaspoon dried thyme, divided
1 teaspoon salt, divided
2 large zucchini, chopped into 1 inch pieces
1 large squash, chopped into 1 inch pieces
2 cloves garlic, minced
1 28-ounce can whole peeled tomatoes
1/2 teaspoon freshly ground black pepper
Single All Butter Pie Dough
parsley, for garnish (optional)
In a large skillet, heat one tablespoon of olive oil over high heat. Add the onion and pepper, allowing it to cook for about 4 minutes, stirring occasionally- the onions and peppers should start to slightly char over high heat. Add the mushrooms and one teaspoon of thyme with a pinch of salt and cook for another 6 minutes, or until all of the moisture has gone from mushrooms and they start to brown. Pour the onions, peppers, and mushrooms into a bowl and set aside. Heat another tablespoon of olive oil over high heat, then add the zucchini and squash with the rest of the thyme and another pinch of salt. Allow to cook and char, stirring occasionally, for about 8 minutes. The vegetables should be cooked through, but still hold their shape- you don't want them mushy. Pour the onion, peppers, and mushrooms back into the skillet. Add the garlic and a pinch of salt, and blend it all together. Open the can of tomatoes and roughly put a knife through the tomatoes to break them up a bit, then add the tomatoes to the vegetables. Add the pepper and pinch of salt and stir well, letting the tomato juice reduce down for about 2 minutes. Remove from the heat and set aside.
Preheat the oven to 375 degrees. Pour the ratatouille into a large casserole dish. Roll out the pie dough until it is about 2 inches larger in size than your casserole dish. Whisk together the egg with a tablespoon of water. Brush egg wash around the edge of the casserole dish, and cover the dish with your pie dough. Press around the edges to make sure the dough is secure, then poke a few holes in the top for ventilation. Place in the middle of the oven and allow to bake for 30 minutes or until the crust is a rich brown color. Allow to cool completely, then top with parsley, if desired, and serve.