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 all over the world. Classic ratatouille should contain zucchini, eggplant, bell pepper, tomatoes. Vegetables are cooked in olive oil with onions and /or garlic and, of course, Provencal herbs – fresh or dry. Modern chefs, of course, often modify the recipe in every possible way, as it happens with all known classical recipes. Let me introduce you to my version. In this recipe, I used ratatouille as a pie filling. Suitable when a simple vegetable stew is a little boring. Pumpkin dough is just a godsend. It’s nutritious, delicious, bright!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Whisk the boiled (baked or steamed) pumpkin and two yolks in a blender.
  2. Sift whole grain flour.
  3. Mix flour and pumpkin puree.
  4. Knead the dough well. It is cool, but elastic and does not stick to the hands and work surface, does not tear if rolled out thinly.
  5. Divide the dough bun into three parts and roll out three layers according to the size of your mold along with the sides.
  6. To put the cakes on top of each other, pre-sprinkle them with olive oil and also put them on a greased mold, trying not to press the dough to the sides. Put it in a bag and put it in the refrigerator while the filling is being prepared.
  7. Cut eggplant and zucchini into slices, pepper into rings. All vegetables, except tomatoes, cook for a couple until soft.
  8. Chop the shallots and garlic and simmer in a frying pan with a little water until it evaporates.
  9. Chop the greens, mix with onion and garlic and dry rosemary. At this stage, you can add a little salt to the mixture. I didn’t do it because the overall composition of the dish is already rich in flavors and aromas.
  10. Cut tomatoes into slices.
  11. Spread the vegetables on the dough in layers in any order, sprinkling the layers with a mixture of herbs, garlic and onions.
  12. Sprinkle the remaining olive oil on top and sprinkle with dry herbs. The edges of the dough can be bent over the filling. Or press it down slightly if you want, and I really like the filling. Put in a preheated 190 gr. oven and bake for about 30-40 minutes. Down, under the cake pan, you can put a bowl of water – the dough will be softer. If the dough does not harden, the edges will turn out crispy. Whatever you like.
  13. It is better to cut it slightly cooled, warm. Enjoy your meal!
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