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Ratatouille and Sausage Potpie With Cornmeal Biscuits

5.0(236)

A typical ratatouille recipe has you sauté all the vegetables separately, then combine them. That seemed too laborious for a potpie. So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.

by Melissa Clark

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FrenchDinner, Main Course

Servings

6 servings

Total time

1h 25m

Calories / serving

674 kcal

Ingredients (21)

serves

1 cup all-purpose flourflour
1/2 cup fine cornmealcornmeal
2 teaspoons sugarsugar
1 1/2 teaspoons baking powderbaking-powder
1/4 teaspoon baking sodabaking-soda
1/4 teaspoon kosher saltsalt
6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup sour cream or plain whole milk yogurtyogurt
Milkmilk
1 large eggplant 1 1/2 pounds cut into 1-inch chunkseggplant
3 small zucchini 3/4 pound, cut into 1-inch chunkszucchini
7 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 teaspoon kosher saltsalt
3/4 teaspoon freshly ground black pepperpepper
3/4 pound Italian sausage, casings removedsausage
1 large onion, cut into 1-inch chunksonion
1 red pepper, cored and cut into 1-inch chunksbell-pepper
3 large garlic cloves, finely choppedgarlic
1 1/2 pounds plum tomatoestomato
4 sprigs fresh thymethyme
1/4 cup chopped fresh parsley or basilbasil

01For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.
02For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
03Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
04Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
05Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a 1/2 -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.
06Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

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