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)
2 tablespoons olive oil
3 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
16 oz tomatoes
1 egg (for egg wash)
1 oz parmesan cheese (grated)

Instructions

Slice 8 oz zucchini into 1/8" thick slices. Toss in a bowl with 1/2 teaspoon of kosher salt and lay them out in a single layer on paper towels. Do the same with 8 oz eggplant. Set aside while you prepare the other ingredients.
Heat 2 tablespoons olive oil over medium heat in a skillet. Add 3 anchovy filets and cook until they melt into the oil. Add 8 oz onion (chopped), 2 cloves garlic and 1/4 teaspoon red pepper flakes and a 1/2 teaspoon of kosher salt. Cook until the onions are soft. Add 1 tablespoon balsamic vinegar and cook until the vinegar reduces and cooks into the onions. Remove the pan from the heat and stir in 2 tablespoons fresh parsley and 2 tablespoons fresh basil. Set aside to cool.
Preheat the oven to 375°F. Roll 1/2 recipe Whole Wheat Pie Crust to a 14” circle and transfer to a sheet of parchment paper. Slide the paper onto a sheet pan.
Sprinkle 2 tablespoons bread crumbs over the dough, leaving a 1" border around the edges. Spread the onion mixture over the bread crumbs. Cut 16 oz tomatoes to 1/4" thick slices and toss them in a bowl with the remaining 1/2 teaspoon of kosher salt.
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 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.