This impressive but super easy and delicious ratatouille galette is based on the recipe of @juliusroberts. It is perfect for hosting or snacking as it can be made using any sliceable veggies. I have a similar one with pesto, ricotta and courgette on my website but this one is delicious with the caramelized onions!
Ratatouille Galette
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
This impressive but super easy and delicious ratatouille galette is based on the recipe of @juliusroberts. It is perfect for hosting or snacking as it can be made using any sliceable veggies. I have a similar one with pesto, ricotta and courgette on my website but this one is delicious with the caramelized onions!
Ingredients
- 1 sheet of shortcrust pastry
- 250 g ricotta
- Zest of 1 lemon
- caramelized onions (made from 2 large onions, recipe available on www.petites-choses.com)
- 1 large eggplant, thinly sliced
- 1 large zucchini, thinly sliced
- 2–3 ripe plum tomatoes, thinly sliced
- Olive oil
- Dried oregano (or fresh thyme)
- Salt and black pepper
- 1 egg, beaten (for egg wash)
Method
- 1)
Preheat the oven to 200°C. Brush the eggplant slices with olive oil, place them on a baking sheet, and bake for 15 minutes or until the edges are golden.
- 2)
Remove from the oven and let them cool.
- 3)
In a bowl, mix the ricotta with the lemon zest, then season with salt and black pepper to taste.
- 4)
Unroll the shortcrust pastry onto a baking sheet lined with parchment paper. Spread the ricotta mixture evenly in the center, leaving about a 5 cm border.
- 5)
Spread the caramelized onions over the ricotta, then arrange the sliced vegetables in a circular pattern, alternating between eggplant, zucchini, and tomatoes.
- 6)
Sprinkle dried oregano or fresh thyme over the vegetables, drizzle with olive oil, and fold the pastry edges over the filling.
- 7)
Brush the crust with the beaten egg.
- 8)
Bake for 30–40 minutes, or until the crust is golden and the vegetables are tender and slightly caramelized.
- 9)
Let the galette cool slightly before slicing.