Ratatouille Galette

Name: Ratatouille Galette
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 4
Cuisine: French
Ingredients: 1.25 cups all-purpose flour; 0.5 cup cold unsalted butter, cubed; 0.25 tsp salt; 3 tbsp ice-cold water; 1 tsp lemon juice or vinegar; 1 tsp dried herbs like thyme or oregano; 1 small zucchini, sliced into thin rounds; 1 small eggplant, sliced into rounds; 2 medium tomatoes, sliced; 1 small onion, sautéed or caramelized; 3 clove garlic, finely chopped; 1 tbsp olive oil; 0.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp dried thyme or herbes de Provence; 0.25 tsp chilly flakes; 1 sprig fresh basil leaves; 0.25 cup grated cheese (optional — mozzarella, parmesan, or gruyère)

A rustic French-inspired open-faced savoury tart featuring vibrant vegetables tucked in a flaky pastry embrace. This fusion dish combines the essence of classic Provençal ratatouille with the free-form elegance of a galette. With buttery pastry, tender roasted veggies, and subtle herbs — it's a perfect centerpiece or mini starter for any gathering. With easily available ingredients its a must try recipe packed with both nutrition and taste!

cold unsalted butter, cubed

lemon juice or vinegar

dried herbs like thyme or oregano

small zucchini, sliced into thin rounds

small eggplant, sliced into rounds

medium tomatoes, sliced

small onion, sautéed or caramelized

garlic, finely chopped

dried thyme or herbes de Provence

grated cheese (optional — mozzarella, parmesan, or gruyère)

Calories

306.4kcal (15.32%)

Protein

4.6g (9.16%)

Step 1

In a bowl, mix flour and salt. Add cold butter cubes and rub them into the flour using your fingertips until it resembles coarse crumbs. Mix in the dried herbs too.

Step 2

Add ice water a tablespoon at a time, mixing gently until the dough holds together.

Step 3

Flatten into a disc, wrap, and chill in the fridge for 30 minutes.

Step 1

Lightly sauté zucchini and eggplant slices in a bit of olive oil in a flat base saucepan for 2–3 minutes just until slightly soft but still holding shape.

Step 2

If using onions, caramelize them separately and let cool.

Step 1

Roll out the chilled dough into a rough 10–12 inch circle on parchment paper. You could also use two layers of cling wrap to roll the pastry easily.

Step 2

Sprinkle a thin layer of cheese (if using) or caramelized onions in the center, leaving a 2-inch border.

Step 3

Transfer onto a parchment paper-lined baking tray. Arrange the veggies (zucchini, tomato, eggplant) in overlapping circles or rows.

Step 4

Sprinkle chopped garlic, herbs, salt, pepper, chili flakes, and a drizzle of olive oil.

Step 5

Fold the edges of the dough over the filling, pleating gently.

Step 1

Brush the crust with a little milk or egg wash for shine.

Step 2

Bake at 200°C (390°F) for 35–40 minutes or until the crust is golden and crisp, and the vegetables are tender.

Step 3

You could also divide the dough and filling to make 4 individual galettes. Bake for 25–30 minutes.