Ratatouille Vegetable Galette

Step 1

In a large mixing bowl, whisk together the flour and salt.

Step 2

Add the cold butter (or vegan butter), cut into small cubes. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add cold water, one tablespoon at a time, and mix just until the dough forms. Avoid overworking the dough.

Step 4

Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes while you prepare the vegetables.

Step 5

Preheat the oven to 400°F (200°C).

Step 6

Slice the zucchini, eggplant, tomatoes, and red bell pepper as thinly as possible, ideally using a mandoline to get uniform slices.

Step 7

In a large bowl, gently toss the vegetable slices with olive oil, thyme, rosemary, salt, and pepper.

Step 8

On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer the dough to a parchment-lined baking sheet.

Step 9

Mix the garlic into the melted butter and spread across the center of the dough, leaving a 2-inch (5 cm) border around the edges.

Step 10

Sprinkle the goat cheese (or vegan cheese) over the garlic butter.

Step 11

Starting from the outer edge of the butter circle, layer the vegetable slices in alternating colors, slightly overlapping them in concentric circles. Continue layering until you reach the center.

Step 12

Gently fold the edges of the dough up over the vegetables, pleating as you go, leaving the center exposed.

Step 13

Lightly beat the egg with 1 tablespoon of water then brush the folded edges of the crust (or use milk or plant-based milk).

Step 14

Bake in the preheated oven for 35–40 minutes, or until the crust is golden and crisp and the vegetables are tender. If the crust is browning too quickly, cover the galette in foil.

Step 15

Once out of the oven, let the galette cool slightly. Garnish with fresh basil or thyme before slicing.

Step 16

Serve warm or at room temperature.