Crispy on the outside, warm and savory in the center.
3/4 cup Unbleached, All-purpose flour, plus more for dusting
3/4 cup Whole wheat flour
1 stick Unsalted butter, cold & cubed
1/4 cup Sour cream
1 tsp Freshly grated lemon zest
1 tbsp Lemon juice
1 Small zucchini, cut crosswise into quarter-inch rounds
1/2 Small eggplant, cut crosswise into quarter-inch rounds
1 Large garlic clove, peeled
1 cup Whole milk ricotta cheese
2 tsp Fresh thyme leaves
1 1/2 tsp Freshly grated lemon zest
Freshly ground black pepper
1 Medium tomato, thinly sliced
1 cup Cherry tomatoes, halved
1 tbsp Extra-virgin olive oil
1/2 tsp Dried oregano
1 Large egg
1/4 cup Freshly grated Parmigiano Reggiano
Make the Dough:
In the bowl of a food processor, add the all-purpose flour, whole wheat flour and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the mixture is crumbly and only pea-sized chunks of butter remain.
In a small bowl, stir together the sour cream, lemon zest and juice. Add the sour cream mixture to the flour and pulse until just combined.
Pinch a little dough: If it sticks, it’s ready. If not, add ice water 1 teaspoon at a time (up to 3 teaspoons).
Pat the dough into a 6-inch disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour, up to 1 day.
Make the Ratatouille Filling:
Preheat the oven to 400 degrees F with the rack in the middle.
Arrange the zucchini and eggplant rounds in a single layer on a clean paper towel-lined work surface or baking sheet. Sprinkle with 1/2 teaspoon salt and let stand for at least 30 minutes.
Thinly slice the garlic, then mound 1/2 teaspoon salt on top. Using both the blade and the flat side of a chef’s knife, chop and scrape the mixture into a paste. In a small bowl, combine the garlic paste, ricotta, thyme, lemon zest, and a pinch of pepper.
Line a baking sheet with parchment paper. On a well-floured surface, roll out the chilled dough to a roughly 13-inch round (This doesn’t have to be a perfect circle; the more rustic the better!). Transfer to the baking sheet.
Gently wipe the zucchini and eggplant with a paper towel to remove excess moisture and salt.
Leaving a 1 1/2-inch border, spread all but 3 tablespoons of the ricotta mixture over the dough. Arrange the zucchini, eggplant, and tomato slices on top. Scatter the cherry tomatoes, drizzle with the oil, then sprinkle with the oregano and a pinch of salt and pepper.
Form the Galette:
In a small bowl, whisk together the egg and 1 teaspoon of water. Fold the edge of the dough up and over the filling (if the dough is sticking to the parchment, refrigerate for 10 minutes, then continue folding). Brush the folded dough with the egg wash.
Bake the galette for 25 minutes, then sprinkle with the Parmesan and dollop with the remaining ricotta mixture. Continue baking until the crust is golden, about 20 to 25 minutes more. Serve warm or at room temperature.
Movie night snacks don't stop at boring old popcorn. The Good Dish hosts have put together creative movie night snacks inspired by their favorite films. Gail draws inspiration from Disney's "Ratatouille" for recipe. But this isn't your typical ratatouille. Gail's put together a crispy pastry galette that features a savory ratatouille filling.
Prep time: 25 minutes
Cook time: 50 minutes