Ratatouille Vegetable Galette
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Ratatouille Vegetable Galette
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This ratatouille Vegetable Galette combines Mediterranean veggies in a flaky open pie. Simple for midweek yet elegant enough for the holidays.
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Ingredients
For the Crust:
- 1 ½ cups all-purpose flour 120g (plain flour)
- ½ teaspoon salt
- ½ cup cold unsalted butter 115g (vegan: use vegan butter or margarine)
- 4 tablespoons cold water 60ml
For the Vegetables:
- 1 zucchini (courgette), thinly sliced on a mandoline
- 1 eggplant (aubergine), thinly sliced on a mandoline
- 1 red bell pepper thinly sliced into rings
- 2 large tomatoes thinly sliced on a mandoline
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 teaspoon fresh Rosemary finely chopped
- salt and pepper to taste
For Assembly:
- ¼ cup goat cheese 30g (omit for vegan)
- 2 tablespoons butter melted (vegan: use dairy free butter)
- 2 garlic cloves minced
- 1 egg for the egg wash, alternatively use 1 tablespoon milk or plant-based milk for brushing the crust
- 1 teaspoon fresh basil or thyme for garnish
Instructions
For the crust
- In a large mixing bowl, whisk together the flour and salt.
- Add the cold butter (or vegan butter), cut into small cubes. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, and mix just until the dough forms. Avoid overworking the dough.
- Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes while you prepare the vegetables.
For the vegetables
- Preheat the oven to 400°F (200°C).
- Slice the zucchini, eggplant, tomatoes, and red bell pepper as thinly as possible, ideally using a mandoline to get uniform slices.
- In a large bowl, gently toss the vegetable slices with olive oil, thyme, rosemary, salt, and pepper.
Roll the crust
- On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer the dough to a parchment-lined baking sheet.
To assemble
- Mix the garlic into the melted butter and spread across the center of the dough, leaving a 2-inch (5 cm) border around the edges.
- Sprinkle the goat cheese (or vegan cheese) over the garlic butter.
- Starting from the outer edge of the butter circle, layer the vegetable slices in alternating colors, slightly overlapping them in concentric circles. Continue layering until you reach the center.
- Gently fold the edges of the dough up over the vegetables, pleating as you go, leaving the center exposed.
- Lightly beat the egg with 1 tablespoon of water then brush the folded edges of the crust (or use milk or plant-based milk).
- Bake in the preheated oven for 35–40 minutes, or until the crust is golden and crisp and the vegetables are tender. If the crust is browning too quickly, cover the galette in foil.
- Once out of the oven, let the galette cool slightly. Garnish with fresh basil or thyme before slicing.
- Serve warm or at room temperature.
Notes
- Vegan Option: Use vegan pastry and vegan butter, omit the goat cheese or substitute with vegan cheese, and brush with plant-based milk. Mandoline Tips: Be cautious when slicing the vegetables. Uniform, thin slices create the best texture and visual appeal, but always use the guard for safety. Make Ahead: The dough can be made ahead and refrigerated for up to 2 days or frozen for longer storage.
Nutrition Information
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Calories
378kcal
(19%)
Carbohydrates
33g
(11%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
399mg
(17%)
Potassium
457mg
(13%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1788IU
(36%)
Vitamin C
39mg
(43%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 399mg | 17% |
| Potassium | 457mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1788IU | 36% |
| Vitamin C | 39mg | 43% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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