Ratatouille Galette

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.

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

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

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.

If using onions, caramelize them separately and let cool.

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.

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

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

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

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

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

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

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