Ratatouille on Crispy Galette Recipe
Ratatouille – a French vegetable stew – can be a great filling for a summer or autumn pie! Try to cook.
Servings
8
Cook Time
80minutes
Servings
8
Cook Time
80minutes
Ingredients
Dough:
Sauce:
Filling:
Instructions
  1. For the sauce, peel the onion and garlic and finely chop. In a frying pan, heat a couple of tablespoons of olive oil and simmer the onion and half the garlic in it until transparent for 5 minutes. Peel the pepper from the seeds and finely chop, add to the pan, fry together for 5 minutes.
  2. Peel the tomatoes (to do this, they need to be pierced with a fork and scalded with boiling water).
  3. Whisk the tomatoes in a blender with chili pepper (or finely chop) and add them to the pan with garlic onion. Put the bay leaf, thyme and parsley. Boil over medium heat for 10 minutes. Season with salt and pepper, remove the bay leaf and cool.
  4. While the sauce is cooking, cut the remaining vegetables into thin slices: tomatoes, eggplant and zucchini.
  5. Brush the eggplants with olive oil, put them on a baking sheet and bake at a temperature of 200 * C for 20 minutes.
  6. For the dough, pour vegetable oil and beer into a bowl, add salt, add flour and knead a soft dough. As soon as the dough gathers into a ball, it is ready for use.
  7. On a baking sheet covered with baking paper, lay out the dough and mash it with your fingers into a circle 3-4 cm thick. Knead the edges of the dough (about 2 cm wide) so that they are thinner than the middle. Spread the sauce over the dough without overflowing over the edges.
  8. Lay out, alternating, slices of vegetables on the sauce so that they form a spiral – from the middle to the edges of the dough.
  9. Sprinkle with the remains of chopped garlic, salt and pepper. Lift the edges of the dough, covering the filling with them. Sprinkle the vegetables with olive oil and place in a preheated 180 * C oven for 45 minutes.
  10. Here is our ratatouille on a crispy crust ready!
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