Bake

Ratatouille Galette

October  6, 2021
0 Ratings
Photo by Mark Weinberg
Author Notes

The end of summer is so bountiful produce-wise, and I seem to always find myself making a few pots of ratatouille to use up all the goodness I haul home from the market. This ratatouille galette packs the same flavor and tender veggie combo, all wrapped up inside a flaky crust. I added a creamy layer of ricotta on the bottom, which soaks up some of the juices from the vegetables as they cook. Adapted from The Book on Pie. —Erin Jeanne McDowell

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Ratatouille Galette
  • Prep time 40 minutes
  • Cook time 45 minutes
  • makes 1 (12-inch/30-centimeter) galette
Ingredients
  • Compound Butter Extra Flaky Pie Dough
  • 8 ounces (226 grams) unsalted butter, at room temperature
  • 2 bunches (about 130 grams) chives
  • 2 3/4 cups (330 grams) all-purpose flour, plus more for rolling
  • 3/4 teaspoon (3 grams) fine sea salt
  • 1/3 cup (75 grams) ice water, plus more as needed
  • Filling & Assembly
  • 10 ounces (283 grams) whole-milk ricotta
  • 2 small (100 grams) shallots, peeled, halved, and finely chopped
  • 1 large egg (56 grams), lightly whisked
  • 1/3 cup (33 grams) grated Parmesan, plus more for sprinkling
  • 3 garlic cloves (15 grams), finely chopped
  • 1 tablespoon (3 grams) chopped fresh oregano
  • 2 teaspoons (2 grams) chopped fresh thyme
  • 1/2 teaspoon (2 grams) fine sea salt, plus more
  • 1/2 teaspoon (2 grams) freshly ground black pepper, plus more
  • 1 large red bell pepper (about 226 grams), quartered, stem, seeds, and ribs removed
  • 1 large yellow bell pepper (about 226 grams), quartered, stem, seeds, and ribs removed
  • 1 medium Italian eggplant (about 226 grams), thinly sliced
  • 1 medium summer squash (about 226 grams), thinly sliced
  • 1 medium zucchini (about 226 grams), thinly sliced
  • 2 large tomatoes (about 226 grams), thinly sliced
  • 2 tablespoons (30 grams) extra-virgin olive oil
  • Egg wash (1 large egg plus 1 tablespoon water), for brushing
  • Chopped, torn, or whole basil leaves, for serving
  • Chopped, torn, or whole parsley leaves, for serving
In This Recipe
Directions
  1. Compound Butter Extra Flaky Pie Dough
  2. In a food processor, blend the butter and chives until very smooth. On a piece of parchment, spread the butter in an even layer about ½ inch/1 centimeter thick, wrap tightly in plastic wrap, and refrigerate for about 2 hours, until firm and well chilled.
  3. Cut the compound butter into ½-inch/1-centimeter pieces.
  4. In a large bowl, whisk the flour and the salt to combine. Add the butter and incorporate into the flour with your hands or a pastry cutter until the pieces are about the size of walnut halves.
  5. Make a well in the center of the flour mixture and pour in the water. Mix until the dough comes together; it should be rough in texture, but hold together and not be sticky. If it’s too dry/appears powdery, add more water 1 tablespoon (15 grams) at a time until the dough comes together.
  6. Form the dough into a disk. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to overnight.
  7. On a lightly floured surface, roll out the dough to about ½ inch/1 centimeter thick. The exact size/shape of the dough doesn’t matter here, just the thickness of the dough. Dust away any excess flour with a pastry brush, then fold the dough in half. Fold the halved dough in half again (the dough will now be folded into quarters and likely sort of a square shape). If the dough feels at all soft, wrap the dough tightly in plastic wrap and chill for 30 minutes to 1 hour.
  8. Repeat Step 6 again, rolling and folding the dough. Rewrap the dough in plastic and refrigerate for at least 1 hour or up to overnight.
  9. On a lightly floured surface, roll the dough to a round ¼ inch/6 millimeters thick, about 15 to 16 inches/38 to 41 centimeters in diameter. Using the rolling pin, unfurl the dough onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate while you prepare the filling.
  1. Filling & Assembly
  2. In a medium bowl, stir the ricotta, shallots, egg, Parmesan, garlic, oregano, thyme, salt, and pepper until well combined. Set aside.
  3. Trim the bell peppers into pieces about the same width as the squash and zucchini.
  4. Arrange a rack in the lower third of the oven, preferably with a baking steel or stone on it; heat the oven to 425°F/218°C.
  5. Unwrap the dough. Spoon the reserved ricotta mixture into the center of the dough and spread in an even layer, leaving a 1½-inch/4-centimeter border.
  6. Arrange the vegetables and tomatoes over the ricotta mixture in concentric circles, overlapping the slices tightly and alternating the types of vegetables. Drizzle the oil over the vegetables; season with salt and pepper.
  7. Fold the edges of the dough up over the vegetables, pleating as needed. Brush the dough with the egg wash, then sprinkle the Parmesan over the exposed dough.
  8. Bake the galette (on the steel/stone, if using) for 45 to 50 minutes, until the crust is deeply golden brown and the vegetables are tender.
  9. Let cool for 15 minutes before slicing and serving warm, or let cool completely and serve at room temperature (both are delicious). Garnish with the basil and parsley just before serving.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

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