Print

French Ratatouille Galette: A Beautiful Dish for Any Season

A ratatouille French galette on parchment paper fresh out of the oven.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This savory ratatouille galette is an easy and elegant French recipe made with zucchini, eggplant, tomatoes, and herbs.

Ingredients

Scale
  • 1 narrow eggplant
  • 2 medium zucchini or 3 smaller ones
  • Sea salt and pepper to taste
  • 1/2 cup diced cherry tomatoes
  • 1 generous tablespoon of herbs de Provence
  • 2 garlic cloves grated on a microplane
  • 8 oz mascarpone cheese at room termperature
  • Plain flour for rolling out the pie crust
  • 1/2 yellow bell pepper cut into very thin strips
  • 1 store-bought disk of pie crust

Instructions

  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.

Find it online: https://mostlovelythings.com/french-ratatouille-galette/