Ratatouille Galette is a hearty and wholesome free-form pie made with whole wheat crust and lots of garden-fresh vegetables.
As I’ve said many times, give me any form of fruit wrapped in a crisp crust and I’m a happy camper. Well, I’ll expand that sentiment to include veggies wrapped in a crisp crust.
Ratatouille is one of my go-to dishes during the summer. It’s light, super tasty, is even better left over and uses lots of fresh summer produce.
Because they’re free-form tarts that don’t need a special pan, galettes are very easy to make. They’re supposed to be rustic so you don’t need to worry about a perfectly crimped crust.
The main problem with a galette is the potential for the crust to get soggy from excess juice given off by the veggies.
How to make a crisp and never-soggy Ratatouille Galette:
- First, make sure to slice the eggplant and zucchini very thin so it can bake quickly in the oven.
- Next, take a few minutes to salt the veggies. This will season them and draw out excess moisture.
- Slice the tomatoes just before assembling the galette and slice them a little thicker than the other veggies. The juice will be released from the tomatoes and can be absorbed by the eggplant and zucchini. You’ll have a juicy but not soggy filling for the galette.
- Sprinkle bread crumbs under the veggies to absorb excess juice.
- Bake the galette on the bottom rack of a fairly hot oven so the bottom crust sets quickly.
Scroll through the process photos to see how to make a Rataouille Galette:
Got left over ratatouille? For a quick galette, spread the left overs into the crust and bake.
Galettes both sweet and savory are easy to make with seasonal fruits and vegetables; Hearts of Palm Galette, Zucchini Galette, Apple Galette, Pear Galette with ginger, Plum Galette in a walnut crust are all great options.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 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)
- 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.
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