Roasted vegetable galette “Ratatouille” on a whole-wheat flour galette is a modern version of the famous French dish. This is not just baked eggplant, pepper and tomatoes, but a full-fledged vegetable pie, low-calorie and in line with the trends of healthy food: the galette is made from whole-grain flour without yeast, vegetables are seasoned only with olive oil.
The Ratatouille recipe was invented in Provence, in the area of modern Nice, so, as you know, I could not get past this wonderful recipe.
An interesting fact: ratatouille was originally a folk dish, and vegetables were cut into big pieces, as for stews. And the famous image of the Ratatouille dish from sliced vegetables was created by chefs specifically for the famous cartoon.


GALETTE RATATOUILLE

Ingredients (4-6 servings)

  • 200 g Whole-grain Flour
  • 50 ml of Water
  • 50 ml of Vegetable Oil
  • 1 small Zucchini
  • 1 small Eggplant
  • 2 medium Tomatoes
  • 1 Red or Yellow Bell Pepper
  • Olive Oil
  • 2 medium Onions
  • 2 Garlic Cloves
  • 10-20 pcs. Pitted Olives
  • Provencal Herb Mix
  • Salt

INSTRUCTIONS

Put the flour into a wide bowl. Pour the vegetable oil and water into the flour. Knead the dough, roll into a ball. Wrap the dough in a film, leave for 30 minutes.

Crush one garlic clove with the knife blade, without peeling. Heat 3-4 tbsp of olive oil in a frying pan, add garlic. Fry the garlic until golden brown for about 2-3 minutes.

Peel the onion, cut into half rings. Add chopped onions to the frying pan; simmer for 7-10 minutes over medium heat, adding water as needed. Remove the garlic. Sprinkle with Provencal herbs, mix.

Cut the eggplant into slices 3-5 mm thick. Salt, leave for 15-20 minutes to remove bitterness. Rinse the eggplant slices with running water, dry on a paper towel.

Cut the zucchini into slices 3-5 mm thick. Cut the tomatoes into slices 3-5 mm thick, leave to dry a little. Cut bell pepper into wide slices.

Put the chopped vegetables in a bowl, sprinkle with Provencal herbs, salt and pour in olive oil, mix gently.

Put a sheet of baking paper on the table, sprinkle with flour. Remove the dough from the film, sprinkle with flour. Roll out the pie crust dough into a 30-35 cm circle with a thickness of about 5 mm.

Put the stewed onions in the middle of the dough, leaving 5 cm from the edges without filling.

Arrange the vegetable slices in a circle over the onion, alternating between different vegetables and colours

Lift the paper and form the sides of the galette. Sprinkle vegetables a little with Provencal herbs, sprinkle with olive oil.

Bake for about 40 minutes at 180C.

Cut the olives into rings, finely chop the second garlic clove.

After 40 minutes of baking, sprinkle the ratatouille with olives and chopped garlic, bake for another 10 minutes.

Vegetable pie Ratatouille
Ratatouille Galette Recipe
    Roasted vegetable galette “Ratatouille” on a whole-wheat flour galette is a modern version of the famous French dish.

    Ratatouille Galette Recipe

    Servings: 4-6

Ingredients

  • 200 g Whole-grain Flour
  • 50 ml of Water
  • 50 ml of Vegetable Oil
  • 1 small Zucchini
  • 1 small Eggplant
  • 2 medium Tomatoes
  • 1 Red or Yellow Bell Pepper
  • Olive Oil 2 medium Onions
  • 2 Garlic Cloves
  • 10-20 pcs. Pitted Olives
  • Provencal Herb Mix
  • Salt

Instructions

  1. Put the flour into a wide bowl. Pour the vegetable oil and water into the flour. Knead the dough, roll into a ball. Wrap the dough in a film, leave for 30 minutes.
  2. Crush one garlic clove with the knife blade, without peeling. Heat 3-4 tbsp of olive oil in a frying pan, add garlic. Fry the garlic until golden brown for about 2-3 minutes. Peel the onion, cut into half rings. Add chopped onion; simmer for 7-10 minutes over medium heat, adding water as needed. Remove the garlic. Sprinkle with Provencal herbs, mix. Cut the eggplant into slices 3-5 mm thick. Salt, leave for 15-20 minutes. Rinse the eggplant slices with running water, dry on a paper towel. Cut the zucchini and tomatoes into slices 3-5 mm thick. Cut bell pepper into wide slices. Put the chopped vegetables in a bowl, sprinkle with Provencal herbs, salt and pour in olive oil, mix gently.
  3. Put a sheet of baking paper on the table, sprinkle with flour. Remove the dough from the film, sprinkle with flour. Roll out the pie crust dough into a 30-35 cm circle with a thickness of about 5 mm. Put the stewed onions in the middle of the dough, leaving 5 cm from the edges without filling. Arrange the vegetable slices in a circle over the onion, alternating between different vegetables and colours Lift the paper and form the sides of the galette. Sprinkle vegetables a little with Provencal herbs, sprinkle with olive oil. Bake for about 40 minutes at 180C. Cut the olives into rings, finely chop the second garlic clove. After 40 minutes of baking, sprinkle the ratatouille with olives and chopped garlic, bake for another 10 minutes.
    Ratatouille Galette, ratatouille, vegetable galette, vegetable pie