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How to Make Ratatouille Christmas Tree Pie Method Heat olive oil in a deep pot over medium heat. Add red capsicum, red onion and garlic. Sauté for a few minutes until soft. Add cauliflower florets. Toss and cook until slightly browned. Add chick peas, thyme, tomatoes and tomato paste, stirring to mix well. Cook uncoverd until caulifower is tender. Stir through green capsicum. Remove from heat and prepare pastry. Preheat oven to 180°C (or 160°C fan forced). Place one of the sheets of pastry on the lightly floured surface. Fold 2 opposite sides towards the centre to create a tree shape and to make marks in the pastry dough. Cut evenly spaced strips on either side of the dough lines. When you reach near the bottom, leave enough pastry to make a tree trunk. Place filling in the middle of the pasty and, one by one, fold the strips (alternating sides) over the filling to form Christmas tree shape. Brush the finished tree with your non-dairy milk. Repeat for the other 4 pastry sheets and filling. Bake for 30-40 minutes until golden. Brush with melted butter or non-dairy spread. Sprinkle with salt, pepper and fresh thyme leaves. Serve immediatey.