Zesty Ratatouille Galette with Lemon Thyme

Zesty Ratatouille Galette with Lemon Thyme

Flaky pastry cradles roasted summer vegetables brightened with lemon and fresh thyme.

Total 2 hr Makes 6 slices Calories 330/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This rustic galette layers roasted zucchini, eggplant, bell pepper, and tomato over a cheese-flecked crust, finished with a squeeze of lemon and fragrant thyme. It's a satisfying vegetarian centerpiece for a late-summer dinner or a brunch table alongside a green salad.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup sour cream
  • 3 tablespoons ice water
  • 1 small eggplant, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 2 plum tomatoes, thinly sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 cup shredded Gruyere cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg, beaten

Method

  1. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter.

  2. Stir in the sour cream, then add the ice water a tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate.

  3. Preheat the oven to 425°F. Toss the eggplant, zucchini, bell pepper, and squash with 2 tablespoons olive oil, minced garlic, and a pinch of salt and pepper on a rimmed baking sheet.

  4. Roast the vegetables, stirring once, until just tender and lightly browned at the edges.

  5. Remove the vegetables from the oven and let cool slightly. Reduce oven temperature to 400°F.

  6. On a lightly floured surface, roll the chilled dough into a 12-inch circle and transfer to a parchment-lined baking sheet.

  7. Sprinkle the Gruyere cheese over the dough, leaving a 2-inch border uncovered.

  8. Arrange the roasted vegetables and sliced tomatoes over the cheese in overlapping layers. Drizzle with the remaining olive oil and sprinkle with thyme leaves and lemon zest.

  9. Fold the edges of the dough up and over the filling, pleating as needed to form a rustic border. Brush the exposed dough with the beaten egg.

  10. Bake until the crust is deep golden brown and the vegetables are bubbling.

  11. Let the galette cool on the pan for 10 minutes, then drizzle with fresh lemon juice and extra thyme leaves before slicing.

Related recipes

Rate this recipe

★ 4.0 (1)

Zesty Ratatouille Galette with Lemon Thyme

This rustic galette layers roasted zucchini, eggplant, bell pepper, and tomato over a cheese-flecked crust, finished with a squeeze of lemon and fragrant thyme. It's a satisfying vegetarian centerpiece for a late-summer dinner or a brunch table alongside a green salad.

2 hr 6 slices 330 cal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup sour cream
  • 3 tablespoons ice water
  • 1 small eggplant, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 2 plum tomatoes, thinly sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 cup shredded Gruyere cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg, beaten

Method

  1. 1

    In a large bowl, whisk together the flour and salt. Add the cold cubed butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter.

  2. 2

    Stir in the sour cream, then add the ice water a tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate.

  3. 3

    Preheat the oven to 425°F. Toss the eggplant, zucchini, bell pepper, and squash with 2 tablespoons olive oil, minced garlic, and a pinch of salt and pepper on a rimmed baking sheet.

  4. 4

    Roast the vegetables, stirring once, until just tender and lightly browned at the edges.

  5. 5

    Remove the vegetables from the oven and let cool slightly. Reduce oven temperature to 400°F.

  6. 6

    On a lightly floured surface, roll the chilled dough into a 12-inch circle and transfer to a parchment-lined baking sheet.

  7. 7

    Sprinkle the Gruyere cheese over the dough, leaving a 2-inch border uncovered.

  8. 8

    Arrange the roasted vegetables and sliced tomatoes over the cheese in overlapping layers. Drizzle with the remaining olive oil and sprinkle with thyme leaves and lemon zest.

  9. 9

    Fold the edges of the dough up and over the filling, pleating as needed to form a rustic border. Brush the exposed dough with the beaten egg.

  10. 10

    Bake until the crust is deep golden brown and the vegetables are bubbling.

  11. 11

    Let the galette cool on the pan for 10 minutes, then drizzle with fresh lemon juice and extra thyme leaves before slicing.