Ratatouille Galette Recipe

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5 from 2 reviews

Ratatouille Galette Recipe

By: Eileen Gray

This Galette is a hearty and wholesome free-form pie made with whole wheat crust and lots of garden-fresh vegetables.

Prep Time: 1

Bake Time: 25

Total Time: 1 25

6 servings

Ingredients
US Customary - Metric

8 oz zucchini (2 small)
8 oz eggplant (2 small)
2 teaspoons kosher salt (divided)
16 oz tomatoes
2 tablespoons olive oil
3 each anchovy filets (or to taste)
8 oz onion (2 cups, chopped)
2 cloves garlic (or to taste)
1/4 teaspoon red pepper flakes
1 tablespoon balsamic vinegar
2 tablespoons fresh parsley (minced)
2 tablespoons fresh basil (minced)
1/2 recipe Whole Wheat Pie Crust (chilled)
2 tablespoons bread crumbs
1 egg (for egg wash)
1 oz parmesan cheese (grated)

Instructions

Slice the zucchini into 1/8" thick slices. Toss in a bowl with 1/2 teaspoon of the kosher salt and lay them out in a single layer on paper towels. Do the same with the eggplant. Set aside while you prepare the other ingredients.
8 oz zucchini, 8 oz eggplant, 2 teaspoons kosher salt
Heat the olive oil over medium heat in a skillet. Add the the anchovies and cook until they melt into the oil. Add the onion, garlic and red pepper flakes and a 1/2 teaspoon of the kosher salt. Cook until the onions are soft. Add the balsamic vinegar and cook until the vinegar reduces and cooks into the onions. Remove the pan from the heat and stir in the parsley and basil. Set aside to cool.
2 tablespoons olive oil, 3 each anchovy filets, 8 oz onion, 2 cloves garlic, 1/4 teaspoon red pepper flakes, 1 tablespoon balsamic vinegar, 2 tablespoons fresh parsley, 2 tablespoons fresh basil
Preheat the oven to 375°F. Roll the dough to a 14” circle and transfer to a sheet of parchment paper. Slide the paper onto a sheet pan.
1/2 recipe Whole Wheat Pie Crust
Sprinkle the bread crumbs over the dough, leaving a 1" border around the edges. Spread the onion mixture over the bread crumbs. Cut the tomatoes to 1/4" thick slices and toss them in a bowl with the remaining 1/2 teaspoon of kosher salt.
2 tablespoons bread crumbs, 16 oz tomatoes
Starting from the outside border of the onion filling, alternate the tomato, zucchini and eggplant slices in overlapping concentric circles all the way to the center.
Use the paper to lift and fold the edge of the dough over the filling, pleating the dough into an attractive pattern. Brush the border with egg wash and sprinkle the entire galette with grated parmesan.
1 egg, 1 oz parmesan cheese
Slide the pan onto the bottom rack of the oven and bake until the crust is golden brown and the vegetables are tender, about 25-30 minutes. For an extra crisp top, run the galette under the broiler for a couple of minutes before removing it from the oven.
As soon as the galette comes out of the oven top with more parmesan, parsley and basil. Let the galette cool for 10-15 minutes before slicing. Enjoy warm or at room temperature.