Ratatouille Galette

I N G R E D I E N T S

Pastry (I used a store-bought pie crust, but this is my favorite from-scratch recipe)

  • 2 3/4 cups of all purpose flour
  • 3/4 cups of cold, cubed butter
  • 1 egg
  • 1/3 cup of cold water
  • 1 teaspoon of salt
  • 1 egg + 1 tablespoon of water for eggwash

Filling

  • 1/4 cup tomato sauce
  • Brie cheese
  • 1/2 zucchini, thinly sliced
  • 1/2 yellow squash, thinly sliced
  • 1/2 Chinese eggplant
  • 1 Roma tomato, thinly sliced
  • Salt, pepper, herbs de Provence
  • Olive oil
  • 1 egg

D I R E C T I O N S

  1. In a food processor, pulse together the flour and salt. Then pulse in the butter until the mixture becomes pea-sized crumbles.
  2. Add the cold water and egg to the processor and pulse until just incorporated
  3. Turn out onto a clean surface and knead the mixture just until combined. Form into 2 discs, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Roll out one disc (save the other for another time) to about 1/4 inch thick. Spread the tomato sauce evenly on top, leaving about 2 inches of dough along the edge.
  5. Evenly dot the surface with chunks of Brie. Layer the vegetable slices in a circle, then lightly drizzle the vegetables with olive oil. Sprinkle on salt, pepper, and herbs to taste. Fold the edges of the pie dough, brush with a beaten egg, and bake at 425°F for about 35 minutes until golden.

12 thoughts on “Ratatouille Galette”

  4. Hey there, I love the idea but you never really say what to do with the olive oil, salt, pepper, and herbs de Provence. I’m guessing I cost the vegetables in it before layering?

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    1. I’m sorry! Just updated it. All I did was lightly drizzle the oil on top of the vegetables after layering them. Then I sprinkled the top with salt, pepper, and herbs (a pinch each).

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