In our household, Mr Morrgan is usually the chef. He enjoys it and is much more imaginative in the kitchen than I am, so having him do most of the cooking was a natural choice. Baking is more my thing.
However, since I've lately spent more time at home than he has, it didn't seem fair that he'd have to work all day plus cook dinner, especially as just walking to work and back takes him 1-1 1/2 hours every day. So I decided to be brave and venture back into the world of cooking.
I've never been very interested in cooking, so I haven't bothered to learn that many recipes. It only took about a week to go through the usual suspects. Alas and alack, it was time to learn a new recipe.
Fortunately for me, I happened to spot something interesting in a magazine: a ratatouille pie. It was a pie (=baking) AND it had goat cheese on it. Perfect!
It was time-consuming, but I'm happy to say it was a success! Delicious both when warm and fresh, and when cold the next day. The only thing that would have made it better would have been to use homegrown veggies, but we only had our own lemon basil to put on top. It did make a very nice addition to the flavour, though.
The recipe can be found here, though it seems to only be available in Finnish. Basically the filling is a ratatouille made of eggplant, zucchini, capsicum (bell pepper), onion or leek and crushed tomato. The crust is rolled out thinly into a large circle, the filling placed on it and the crust edges are folded over the filling. After 20-ish minutes in the oven, goat cheese and olives are placed on top and the pie goes back into the oven until the cheese has melted.
As usual, I changed the recipe a little bit. I didn't have the graham flour the recipe asked for, so I made my own version of the crust:
1 1/2 dl (2/3 cup) wheat flour
1 dl (~1/2 cup) rolled oats
3 tbsp wheat germ
1 tsp baking powder
1 tsp oregano
a pinch of salt
75 g (~2 1/2 oz) butter
about 3/4 dl (1/3 cup) water
Mix the dry ingredients together. Add cubed butter and work into a dough. Add water and stir/mix until you have a smooth mixture. Wrap in plastic wrap and keep in fridge while you make the filling.