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Ratatouille Galette Recipe

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3.9 from 9 reviews

This Ratatouille Galette is a savory, rustic tart featuring layers of zucchini, eggplant, tomatoes, and a flavorful onion mixture with anchovies, fresh herbs, and balsamic vinegar, all baked in a whole wheat pie crust until golden and tender. Perfect as a delightful vegetarian main or side dish, it combines robust Mediterranean flavors in an elegant, free-form tart.

  • Author: Chef
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Vegetables and Seasonings

  • 8 oz zucchini (2 small)
  • 8 oz eggplant (2 small)
  • 2 teaspoons kosher salt (divided)
  • 8 oz onion (2 cups, chopped)
  • 2 cloves garlic (or to taste)
  • 1/4 teaspoon red pepper flakes
  • 16 oz tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh parsley (minced)
  • 2 tablespoons fresh basil (minced)

Other Ingredients

  • 2 tablespoons olive oil
  • 3 anchovy filets (or to taste)
  • 1/2 recipe Whole Wheat Pie Crust (chilled)
  • 2 tablespoons bread crumbs
  • 1 egg (for egg wash)
  • 1 oz parmesan cheese (grated)

Instructions

  1. Prepare the Zucchini and Eggplant: Slice 8 oz zucchini into 1/8″ thick slices. Toss in a bowl with 1/2 teaspoon kosher salt and arrange in a single layer on paper towels. Repeat this process with the 8 oz eggplant. Set aside to let them release moisture.
  2. Cook the Onion Mixture: Heat 2 tablespoons olive oil over medium heat in a skillet. Add 3 anchovy filets and cook until they dissolve into the oil. Add 8 oz chopped onion, 2 cloves garlic, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon kosher salt. Sauté until onions are soft. Stir in 1 tablespoon balsamic vinegar and cook until it reduces and is absorbed. Remove from heat and mix in 2 tablespoons fresh parsley and 2 tablespoons fresh basil. Let cool.
  3. Preheat Oven and Prepare Crust: Preheat oven to 375°F (190°C). Roll out half of a whole wheat pie crust into a 14-inch circle and transfer it onto a parchment-lined baking sheet.
  4. Assemble Vegetable Base: Sprinkle 2 tablespoons bread crumbs evenly over the dough, leaving a 1-inch border. Spread the cooled onion mixture over the bread crumbs. Slice 16 oz tomatoes into 1/4-inch thick slices and toss with the remaining 1/2 teaspoon kosher salt.
  5. Arrange Vegetables: Starting from the outer border of the onion layer, alternate tomato, zucchini, and eggplant slices in overlapping concentric circles moving toward the center.
  6. Fold Dough and Add Toppings: Use the parchment paper to carefully lift and fold the dough edges over the filling, creating pleats for an attractive pattern. Brush the crust border with beaten egg wash and sprinkle the entire galette with 1 oz grated parmesan cheese.
  7. Bake the Galette: Place the galette on the bottom rack of the oven and bake for 25-30 minutes until the crust is golden and the vegetables are tender. For extra crispness, broil the top for 1-2 minutes before removal.
  8. Finish and Serve: Immediately after baking, sprinkle additional parmesan, parsley, and basil over the galette. Allow it to cool for 10-15 minutes before slicing. Serve warm or at room temperature.

Notes

  • You can substitute anchovy filets with a teaspoon of anchovy paste or omit for a vegetarian version.
  • Using parchment paper makes transferring and folding the galette much easier.
  • The bread crumbs help absorb excess moisture from the tomatoes and vegetables, preventing a soggy crust.
  • For best flavor, use fresh, ripe tomatoes and fresh herbs.
  • Allow the galette to cool slightly to set the filling before cutting for cleaner slices.

Find it online: https://cheftinaskitchen.com/ratatouille-galette-recipe/