A few weeks ago amidst the heady run-up to Thanksgiving, I made a super simple and very satisfying apple galette. I’m now in a peculiar phase during which every goddam thing seems destined for a galette, that buttery omnibus vehicle.
Bacon and eggs? Galette.
Brussels sprouts? Galette.
Microwaved hot dogs with sriracha? Ga-lette.
And that’s how this Ratatouille Galette was born.
RATATOUILLE GALETTES with MARJORAM
for the galette dough (two 10-inch galettes or several smaller):
2 cups of all-purpose flour
1/2 teaspoons salt
1/4 teaspoon sugar
6 ounces unsalted butter, chilled but not hard
1/3 cup ice water
Combine the flour, salt, and sugar either in a mixing bowl or in the bowl of a food processor. Divide the butter in half. Work it into (or pulse if using food processor) the flour mixture until the texture of coarse cornmeal. Cut the remaining butter into cubes and incorporate into the flour mixture until the size of small peas. Slowly add the ice water and mix (or pulse) just until uniformly moistened. Transfer the dough to plastic wrap and press into 2 smooth disks. Refrigerate the dough for at least an hour before rolling. (Dough can be kept in refrigerator for one day and frozen longer.) Allow dough to warm slightly when removed from refrigerator so it is soft enough to roll.
extra virgin olive oil
3-4 medium yellow onions, diced
3 sweet bell peppers, diced
4-6 garlic cloves, peeled and minced
herbs de Provence
kosher salt and freshly cracked black pepper
dried chili flakes
several slender Japanese eggplants
several firm Roma tomatoes
several green and yellow squash (zucchini)
Heat the oven to 375. Heat a generous amount of olive oil in a large skillet on medium-low flame. Add the onions and saute until softened. Add the peppers and sweat them. Continue to saute the onions and peppers until slightly caramelized. Add the garlic, herbs de Provence, salt, pepper, and chili flakes to taste. Saute to allow the flavors to deepen. Remove from heat and allow this mixture to cool. Using a mandolin or sharp knife, thinly and uniformly slice the eggplants, tomatoes, and squash. Dust a work surface with flour and roll out your dough into two 10-inch galettes or several smaller ones. Use a knife to cut the dough into a rounded shape. Transfer the dough to a baking sheet lined with parchment paper. Spread some of the onion and pepper mixture into the center area of each galette dough. Neatly arrange the sliced vegetables atop this mixture, alternating with the eggplant, tomatoes, and squash. Use your fingers to fold the edges of the galette over, creasing at intervals to create a rounded shape. Drizzle olive oil over the vegetables and season with salt, pepper, and herbs de Provence. Beat the egg and brush the galette dough. Bake for 30-40 minutes until the crust is golden brown and the vegetables are thoroughly cooked but still vibrant. Drizzle olive oil over the vegetables throughout to prevent them from drying. Allow the galettes to cool slightly before serving with fresh marjoram.