Crispy Galette with Ratatouille Filling

Ratatouille — French vegetable stew! Bake a pie on a galette. Ratatouille, a French vegetable stew, makes a great filling for a summer or fall pie! The dough is very tasty, crispy, the pie will turn out incredibly tasty!!!
cook time: 1h 20 min
Ethan Rowley
Crispy Galette with Ratatouille Filling

Nutrition Facts (per serving)

127
Calories
8g
Fat
11g
Carbs
2g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 200 g
Vegetable oil 80 ml
Beer 80 ml
Salt 0.5 tsp

Sauce:

bell pepper 2 pc
Bulb onions 2 pc
Tomatoes 3 pc
Garlic 4 clove
Thyme, thyme 1 tsp
Parsley to taste
Olive oil 5 tbsp
Bay leaf 1 pc
Salt to taste

Filling:

Tomatoes 4 pc
Zucchini 1 pc
Garlic 3 clove
Eggplant 1 pc
Salt to taste
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
For the sauce, peel and finely chop the onion and garlic. Heat a couple of tablespoons of olive oil in a frying pan and simmer the onion and half the garlic in it until translucent, 5 minutes. Peel and finely chop the pepper, add to the pan, simmer together for 5 minutes.

Step 2

Step 2
Remove the skin from the tomatoes (to do this, they need to be pierced with vetch and scalded with boiling water).

Step 3

Step 3
Beat the tomatoes in a blender along with the chili pepper (or chop finely) and add them to the pan with the onions and garlic. Add bay leaf, thyme and parsley. Boil over medium heat for 10 minutes. Salt, pepper, remove bay leaf and cool.

Step 4

Step 4
While preparing the sauce, cut the remaining vegetables into thin slices: tomatoes, eggplant and zucchini. Grease the eggplants with olive oil and place on a baking sheet and bake at 200 degrees for 20 minutes.

Step 5

Step 5
For the dough, pour vegetable oil and beer into a bowl, add salt, add flour and knead into a soft dough. Once the dough comes together into a ball, it is ready to use.

Step 6

Step 6
Place baking paper on a baking sheet and knead the dough with your fingers into a circle 3-4 cm thick. Knead the edges of the dough (about 2 cm wide) so that they are thinner than the middle. Spread the sauce onto the dough without going over the edges.

Step 7

Step 7
Arrange, alternating, slices of vegetables on the sauce so that they form a spiral from the middle to the edges of the dough.

Step 8

Step 8
Sprinkle with the rest of the chopped garlic, salt and pepper. Raise the edges of the dough to cover the filling. Sprinkle the vegetables with olive oil and place in a preheated oven at 180 degrees for 45 minutes.

Step 9

Step 9
Bon appetit!

Step 10

Step 10
This is delicious!!!

Additional rubrics

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