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Galetta "A La Ratatouille" on Pumpkin Dough Recipe
Ratatouille-a dish that was born in Provence, and then quickly spread throughout the southern region of the country, is now known and loved by many not only in France but throughout the world. Classic Ratatouille must contain zucchini, eggplant, bell peppers, tomatoes. Vegetables are cooked in olive oil with onions and / or / garlic and, of course, Provencal herbs – fresh or dry. Modern cooks, of course, often modify the recipe in every way, as it happens with all known classic recipes. Let me introduce you to my version. In this recipe, I used Ratatouille as a pie filling. Suitable when just vegetable stew is a little boring. Pumpkin dough is a godsend. It is nutritious, tasty, bright!
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Beat in a blender cooked (baked or steamed) pumpkin and two yolks.
    Beat in a blender cooked (baked or steamed) pumpkin and two yolks.
  2. Sift whole wheat flour.
    Sift whole wheat flour.
  3. Mix flour and pumpkin puree.
    Mix flour and pumpkin puree.
  4. Knead the dough well. It is steep, but elastic and does not stick to hands and work surface, does not tear, if thinly roll out.
    Knead the dough well. It is steep, but elastic and does not stick to hands and work surface, does not tear, if thinly roll out.
  5. Divide the dough bun into three parts and roll out three layers the size of your shape along with the bumpers.
    Divide the dough bun into three parts and roll out three layers the size of your shape along with the bumpers.
  6. To put the cakes on top of each other, pre-fluff them with olive oil and also spread in the oiled pan, being careful not to press dough to the sides. Put it in a bag and in the fridge while the filling is being prepared.
    To put the cakes on top of each other, pre-fluff them with olive oil and also spread in the oiled pan, being careful not to press dough to the sides. Put it in a bag and in the fridge while the filling is being prepared.
  7. Eggplant and zucchini cut into slices, pepper-rings. All vegetables, except tomatoes, cook for a couple until soft.
    Eggplant and zucchini cut into slices, pepper-rings. All vegetables, except tomatoes, cook for a couple until soft.
  8. Shallots and garlic cut and put out in a pan with a little water until it evaporates.
    Shallots and garlic cut and put out in a pan with a little water until it evaporates.
  9. Cut greens, mix with onions and garlic and dry rosemary. At this stage, you can add a little salt to the mixture. I did not, because the overall composition of the dish and so rich in flavors and aromas.
    Cut greens, mix with onions and garlic and dry rosemary. At this stage, you can add a little salt to the mixture. I did not, because the overall composition of the dish and so rich in flavors and aromas.
  10. Tomatoes cut into circles.
    Tomatoes cut into circles.
  11. The dough layers in a random order vegetables, sprinkling layers with a mixture of greens, garlic and onions.
    The dough layers in a random order vegetables, sprinkling layers with a mixture of greens, garlic and onions.
  12. Top with remaining olive oil and sprinkle with dry herbs. The edges of the dough can be bent on top of the filling. Or lightly press if you like and I like the filling very much. Put in preheated to 190 gr. oven and bake for about 30-40 minutes. Down, under the form of a pie, you can put a bowl of water – the dough will be softer. If not set, the edges of the dough are crisp. As you prefer.
    Top with remaining olive oil and sprinkle with dry herbs. The edges of the dough can be bent on top of the filling. Or lightly press if you like and I like the filling very much.
Put in preheated to 190 gr. oven and bake for about 30-40 minutes. Down, under the form of a pie, you can put a bowl of water – the dough will be softer. If not set, the edges of the dough are crisp. As you prefer.
  13. Cut better slightly cooled, warm. Bon appetit!
    Cut better slightly cooled, warm. Bon appetit!

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