Ratatouille Galette feels like something you make when you want a little more than just vegetables… but not something heavy. Somewhere in between. Rustic, but with a bit of intention behind it.
The pastry comes first. Buttery, a little fragile at the edges, never perfectly shaped—and that’s exactly how it should be. You roll it out, knowing it’s going to fold in on itself later anyway.
Then the filling.
Eggplant, zucchini, peppers, tomatoes… all cooked down just enough to soften, to concentrate, but not disappear. The herbs sit quietly in the background, tying everything together without making a scene. It smells like summer, but warmer.
You fold it up, imperfectly.
And once it’s in the oven, something happens. The edges crisp, the vegetables settle, the juices thicken just enough to hold everything in place without losing that softness inside.
It’s not a neat slice.
But it’s a good one. Crisp, tender, a little messy in the middle… the kind of dish that feels just right with a glass of wine and no real plan for the rest of the evening.
Prepare the Pastry:
In a large bowl, mix the flour and salt. Add the butter and use a pastry blender or fingers to incorporate until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
Make the Ratatouille Filling:
Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until translucent.
Add eggplant, zucchini, yellow squash, and bell pepper. Cook, stirring occasionally, until the vegetables are tender.
Stir in tomatoes and thyme, and cook for another 5-7 minutes. Season with salt and pepper. Let the mixture cool.
Assemble the Galette:
Preheat the oven to 400°F (200°C).
On a floured surface, roll out the dough into a 12-inch circle. Transfer to a lined baking sheet.
Spread the ratatouille filling over the dough, leaving a 2-inch border. Sprinkle with Gruyère cheese if using.
Fold the edges of the dough over the filling, pleating to hold it in.
Bake:
Bake the galette for 30-35 minutes or until the crust is golden brown.
Let it cool for a few minutes before serving.
Serve:
Slice and serve the galette warm or at room temperature.
Ingredients
Perfect Wine Pairing:
- Provence Rosé: The fresh and fruity profile of a Provence Rosé complements the medley of vegetables and the buttery crust.
- Alternative: A light-bodied red wine, such as a Beaujolais or Grenache, can also pair nicely, offering a subtle contrast to the savory flavors of the galette.