Ratatouille Vegetable Galette

A ratatouille galette pie on a wooden table.

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Ratatouille Vegetable Galette

This ratatouille Vegetable Galette combines Mediterranean veggies in a flaky open pie. Simple for midweek yet elegant enough for the holidays.

Prep Time40

Cook Time45

Total Time1 25

Course: Dinner

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 378kcal

Author: Kate Hackworthy | Veggie Desserts

Equipment

Mandoline or knife
Baking sheet
Bowls

Ingredients

For the Crust:

1 ½ cups all-purpose flour 120g (plain flour)
½ teaspoon salt
½ cup cold unsalted butter 115g (vegan: use vegan butter or margarine)
4 tablespoons cold water 60ml

For the Vegetables:

1 zucchini (courgette), thinly sliced on a mandoline
1 eggplant (aubergine), thinly sliced on a mandoline
1 red bell pepper thinly sliced into rings
2 large tomatoes thinly sliced on a mandoline
1 tablespoon olive oil
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
1 teaspoon fresh rosemary finely chopped
Salt and pepper to taste

For Assembly:

¼ cup goat cheese 30g (omit for vegan)
2 tablespoons butter melted (vegan: use dairy free butter)
2 garlic cloves minced
1 egg for the egg wash, alternatively use 1 tablespoon milk or plant-based milk for brushing the crust
1 teaspoon fresh basil or thyme for garnish

Instructions

For the crust

In a large mixing bowl, whisk together the flour and salt.
Add the cold butter (or vegan butter), cut into small cubes. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, and mix just until the dough forms. Avoid overworking the dough.
Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes while you prepare the vegetables.

For the vegetables

Preheat the oven to 400°F (200°C).
Slice the zucchini, eggplant, tomatoes, and red bell pepper as thinly as possible, ideally using a mandoline to get uniform slices.
In a large bowl, gently toss the vegetable slices with olive oil, thyme, rosemary, salt, and pepper.

Roll the crust

On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer the dough to a parchment-lined baking sheet.

To assemble

Mix the garlic into the melted butter and spread across the center of the dough, leaving a 2-inch (5 cm) border around the edges.
Sprinkle the goat cheese (or vegan cheese) over the garlic butter.
Starting from the outer edge of the butter circle, layer the vegetable slices in alternating colors, slightly overlapping them in concentric circles. Continue layering until you reach the center.
Gently fold the edges of the dough up over the vegetables, pleating as you go, leaving the center exposed.
Lightly beat the egg with 1 tablespoon of water then brush the folded edges of the crust (or use milk or plant-based milk).
Bake in the preheated oven for 35–40 minutes, or until the crust is golden and crisp and the vegetables are tender. If the crust is browning too quickly, cover the galette in foil.
Once out of the oven, let the galette cool slightly. Garnish with fresh basil or thyme before slicing.
Serve warm or at room temperature.

Notes

Vegan Option: Use vegan pastry and vegan butter, omit the goat cheese or substitute with vegan cheese, and brush with plant-based milk.
Mandoline Tips: Be cautious when slicing the vegetables. Uniform, thin slices create the best texture and visual appeal, but always use the guard for safety.
Make Ahead: The dough can be made ahead and refrigerated for up to 2 days or frozen for longer storage.

Nutrition