French Ratatouille Galette: A Beautiful Dish for Any Season

There’s something so French about using simple ingredients and turning them into something beautiful and this French ratatouille galette does just that. It’s easy to make, gorgeous to serve, and always a hit. We made two of them recently that we took to a dinner party. And we didn’t return home with the leftovers. So I assume people enjoyed them.

Whether you’re hosting a lunch on the patio or bringing a dish to share, this one works for all seasons.

A few weeks ago I went to the book signing for cookbook author Makenna Held and her new book Mostly French. She also owns a cooking school in France in the former summer home of Julia Child. It’s a home Makenna purchased a while ago. Her cooking school focuses on no-recipe cooking and she’s a big fan of using what you have and what you got at the market today. 

This recipe is one from her new book but with a few small variations.

But before you get started on this savory recipe, here are a few helpful tips to ensure your galette comes out perfectly every time.

A few common mistakes to avoid when making ratatouille galette

We all like to skip a few steps sometimes when cooking. Especially if we’re pressed for time. But here are a few suggestions to make sure your galette is perfect.

Make sure to properly extract the water from the vegetables

Properly extracting the water from the vegetables is a critical step when making a galette. Otherwise, the bottom of your galette will be moist and soggy. It’s important to salt the vegetables, let them drain for 30 minutes, and then rinse them and pat them dry.

Try and slice the vegetables to the same thickness

You want the vegetables to cook evenly so it’s important to slice the vegetables the same thickness. You can do it manually with a knife but a mandolin is a sure way to ensure the zucchini slices are all the same size. 

However, I find a mandolin doesn’t work well when slicing eggplant, so I slice these manually making sure the slices are all roughly the same thickness.

Also, when dicing the tomatoes, it’s best to put them in a sieve and let all the juices drain through. 

Don’t skimp on the herbs

The garlic, tomatoes, and herbs are what provide most of the flavor in this galette. So be generous and add the amount of herbs that seem right for the way you like it. 

Homemade vs. store-bought pie crust

I used a store-bought pie crust for this galette and it was delicious. But if you’re feeling ambitious or adventurous, go ahead and make your own. 

The ingredients for a savory French ratatouille galette

• Eggplant
• Zucchini
• Sea salt
• Bell pepper
• Fresh diced tomatoes (I used cherry tomatoes but you could also use canned tomatoes that are drained)
• Herbs de Provence
• Garlic cloves
• Mascarpone cheese (goat cheese would be delicious as well)
• Red bell pepper (cut in very thin strips as this will be used for garnishing the baked galette)
• Pie crust

Instructions for making a delicious ratatouille galette

1. Preheat the oven to 425 degrees.
2. Line a baking sheet with a sheet of parchment paper.
3. Slice the zucchini and eggplant, dice the tomatoes, and grate the garlic.
4. Place the zucchini and eggplant in a colander, toss them with a few generous pinches of salt, and let the vegetables drain for about 30 minutes.
5. After the vegetables have drained, rinse them with cold water and pat all the slices dry with paper towels.
6. Dice the tomatoes and drain the juices. Using a microplane, grate the garlic cloves. 
7. In a small mixing bowl, add the tomatoes, garlic, and herbs de Provence and stir to combine. Add salt and pepper to taste. Reserve two tablespoons of the tomato mixture to garnish the galette after it has baked.
8. On a lightly floured surface, roll out the pastry into an approximately 10-inch disc and place it on the parchment paper-lined baking sheet.
9. Spread the mascarpone cheese evenly on the pastry dough leaving two to three inches around the edge of the dough. Add the tomatoes over the top of the cheese.
10. Working from the outer edge of the cheese inward in a circular pattern, evenly layer the zucchini and eggplant slices continuing until you’ve covered the entire cheese surface. Brush the vegetables with olive oil.
11. Fold the two to three inches of dough over onto the top of the galette. Brush the dough with an egg wash.
12. Place the galette in the preheated oven and bake for 25 to 35 minutes until the dough is golden brown.
13. Slide the galette onto a serving platter and scatter the reserved tomatoes and red bell pepper over the top of the baked galette. 
14. You can serve this when it’s hot or at room temperature.

Once you’ve made this savory galette, you’ll see just how versatile it is. Try it with seasonal veggies, change up the herbs, or add a little sprinkle of lemon zest. However you make it, I’m sure it will be delicious—and so very French.

You might also enjoy these other French recipes

• Simple French carrot salad
• Café de Flore’s croque monsieur
• An easy tarte tatin