Taste Book: Ratatouille Galette

I went on a ratatouille galette making spree back during Thanksgiving but never shared it! It was a HIT with my parents and my boyfriend’s family.

I found the recipe on Taste Book: HERE and tweaked it a little. 

  • Prep Time: It took me a little longer than an hour to prep everything, so take time out for that.
  • Tomatoes: I used Roma tomatoes and cut them into 1/2 inch slices, olive oil, salt, pepper…and roasted them in the oven for about 20 minutes. So they’re kinda like sundried tomatoes
  • Eggplant: I used regular eggplants and seared them like steaks on a pan and seasoned them with thyme.
  • Onions & Garlic: Similar to the eggplants I cut the onions so I could sear them also…and if they fall apart you have rings.
  • Squash: I sauteed with salt and pepper.
  • Cheese & Basil: I added fresh oregano to the herb chiffonade also. I got my Gruyere from Costco…talk abut dealll.
  • Bell Peppers: I didn’t add any because I’m not that into bell peppers.
  • Dough: I used Pepperidge Farms’ puff pastry. SOOOO EASSYYYYY
Before baking! Ratatouille Galette. Don't make the mistake I did. Assemble directly on a parchment lined baking sheet NOT a cutting board.
Before baking! Ratatouille Galette. Don’t make the mistake I did,  assemble it directly on foil on a baking sheet or foil in a round cake pan. 

Afoodcionado Ratatouille Galette

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