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’ve also made this MANY times since then, for pot lucks or any other occasion that calls for a veggie side dish. What is great about this recipe is that it compliments almost every entree without stealing the spotlight, but it could also be a showstopper itself.
The original recipe that I adapted mine from was on Taste Book, but since I can’t find it anymore, so this is IT!
- Prep Time: It takes a significant amount of time to saute and roast the veggies, so I started prepping these things ahead of time. Then when it comes time to assemble and bake, you aren’t as pressed for time or exhausted.
Servings: 1 galette – 8 slices (if you cut it that way)
What you will need
- 1 medium sized eggplant – about the size of a football
- 2-3 roma tomatoes
- 1 medium sized yellow onion
- 2 cloves of garlic
- 4 squash – I like to use 2 yellow and 2 green for color
- 3-4 portabello mushrooms – you can use baby bellas too if you want
- 1/2 – 1 cup of gruyere
- 1/2 tsp thyme – you can use fresh herbs if you like
- 1 sheet of Pepperidge Farms’ puff pastry
- 1/4 tsp black truffle oil (optional)
- Salt and Pepper
- 1 egg
What to do
- Preheat the oven to 425 degrees.
- Prep EVERYTHING:
- Eggplant – Cut the eggplant into 1/2 inch circles. Cut the circles in half. Place onto a plate with a paper towel. Sprinkle salt over the slices to pull out the water. Wait about 10 minutes, pat them dry, flip them over and repeat on the other side.
- Tomatoes – Cut the tomatoes into 1/2 inch slices (4 slices per tomato). Oil a baking sheet. Place the tomato slices on the sheet, drizzle olive oil over them. Salt and Pepper. Roast in the over for about 20 min, until the edges are a little caramalized.
- Onion – Cut the onion into 1/2 inch slices, like the eggplant. If you want to cut them into 1/2 inch rings, you can do that too.
- Garlic – Mince it.
- Squash – Cut the squash into 1/4 inch coins
- Mushrooms – Cut the mushrooms into 1/2 inch slices
- Cheese – Grate or shave 1/2 cup to 1 cup of gruyere
- Herbs – If you’re using fresh herbs, chiffonade them.
- Puff Pastry – Take it out of the freezer 30 minutes before you plan on baking, so it has enough time to thaw.
- Cook the vegetables:
- Eggplant – You can roast the tomatoes first, while the eggplant is getting the water sucked out of it. Put oil on a baking sheet, arrange the eggplant slices onto the sheet. Drizzle more oil on top, salt, and pepper. Roast for 20 minutes, they should be soft and sometimes a nice crust on the bottoms.
- Tomatoes – Put oil a baking sheet. Place the tomato slices on the sheet, drizzle olive oil over them. Salt and Pepper. Roast in the over for about 20 min, until the edges are a little caramalized.
- Onion – Saute until nice and caramalized.
- Garlic – Add minced garlic to your grated/shaved cheese
- Squash – Saute until they are soft but not mushy.
- Mushrooms – Saute until they’re cooked, making sure all/most of the water is out of them
- Unfold the puff pastry, you can use a rolling pin to make it thinner and bigger.
- Grease a round baking dish or fashion one out of foil. Place the puff pastry in there and press down. I poked some holes in the bottom of the puff pastry.. just cause.
- Mix cheese, herbs, garlic and (optional) truffle oil together, and spread it out on the bottom of the pastry.
- Assemble your veggies! You can spiral them in whatever order you feel like.
- Fold the edges of the pastry up.
- Beat egg, and paint the puff pastry with the egg wash.
- Bake at 425 degrees for 35 minutes – you’ll know its done when the top and sides are crispy. Sometimes you can even shake it, and it will come loose. Add more or less time as you see fit.