Ratatouille Galette

This recipe can be easily altered for different ingredients, including sweet galettes.

Cheryl Waller

Galettes are a classic French pastry that anyone can tackle; they are simply free-formed, open-faced pies. An ideal light meal, afternoon snack or dinner party dessert, galette fillings can be sweet or savory – apples tossed in cinnamon sugar, ham and Swiss with an egg, fresh berries, or sweet potato and sausage. They can be put together with minimum effort, especially at the height of harvest season. Try spreading the dough with your favorite jam or hearty Dijon mustard before filling.

The following recipe can be easily doubled to make an extra galette – or simply freeze the second batch of dough, which will keep for a month. Baked galettes will keep at room temperature for one day. For a sweet galette, only roll dough in flour and toss two cups of sliced fruit or berries with one tablespoon cornstarch and two tablespoons brown sugar for the filling. Sprinkle finished sweet galette with raw sugar after the egg wash.

Grilled Ratatouille and Cheese Galette

Serves | 6 |

Galette Dough

  • 1 cup unbleached all-purpose flour
  • ½ tsp kosher salt
  • pinch granulated sugar
  • ¹/³ cup cubed cold unsalted butter
  • ½ cup heavy cream

Filling

  • ¾ cup goat cheese or ricotta
  • 1 Tbsp fresh herbs
  • ¼ tsp freshly ground black pepper
  • ½ tsp sea salt
  • ¾ cup grilled or roasted ratatouille
  • ¼ cup grated Parmigiano-Reggiano
  • ¼ cup unbleached all-purpose flour
  • 1 egg (for egg wash)

| Preparation – Galette Dough | In a large bowl, combine flour, salt and sugar. Add butter, working it into flour by hand until a cornmeal texture forms. Gently toss heavy cream in using a fork to create a rough, shaggy dough. On a lightly floured work surface, smear dough with the heel of your hand, ball it up and repeat once more until a cohesive dough forms. Form into a round disc, cover with plastic wrap and chill for 2 hours before rolling out.

| Preparation – Filling | Grill or roast fruits and vegetables to make ratatouille. I make ratatouille with an onion, Roma tomato, eggplant, zucchini and bell pepper (1 each, roughly chopped and tossed in olive oil with salt and pepper). Capers or olives are great additions, too.

In a large bowl, combine goat cheese, herbs salt and pepper and stir to combine. Set aside.

| Final Assembly and Baking | Preheat oven to 400ºF.

Remove chilled dough from refrigerator and place on parchment paper. Roll dough in grated cheese and flour, and then roll dough into a circle 1/8- to ¼-inch thick and 12 inches round. Dock center of the circle with a fork. Spread cheese filling in the center of dough, leaving 2 inches uncovered around edges. Top filling with ratatouille. Fold edges of dough over filling, overlapping as you go to create a pleated look.

Lightly beat egg and brush egg wash over top of dough. Transfer galette, parchment paper and all, to a sheet tray or pie tin and bake for 35 to 45 minutes until the top is a toasty brown. Remove from oven and serve.

Christy Augustin has had a lifelong love affair with all things sweet. After working as a pastry chef in New Orleans and St. Louis, she opened Pint Size Bakery & Coffee in St. Louis’ Lindenwood Park in 2012. She calls herself the baker of all things good and evil. Learn more at pintsizebakery.com.

Cheryl Waller graduated in 2013 from the University of Central Missouri, with a Bachelor’s of Science in Professional Photography. She moved to St. Louis to pursue commercial photography and is now a freelance photographer and photographer’s assistant.

Christy is the owner of Pint Size Bakery in St. Louis and calls herself the baker of all things good and evil.