Chef Petrina Peart, Camila and her Mother in Law are getting together (virtually) in the kitchen to cook this delicious Galette de Ratatouille! This dish is also known as: Beet Greens Pesto, Beets, Courgettes, Tomato, and Red Onions in Pate Brisee crust.
Welcome to week three of our August Chef Series on the Women of Today Instagram! This week, we are welcoming Chef Petrina Pert as she shows us how to make her 100% vegan Galette de Ratatouille. Chef Petrina is Le Cordon Bleu trained and specializes in making incredible dishes that are plant-based — And this recipe she made with Camila is no exception.
Here are some tips from Chef Petrina when you make this dish:
Tip for blending your Pesto:
When making the pesto in a blender or using an emersion blender. Add the oil first in the blender to help the blender combine the ingredients better.
Tip to making flaky pie crust:
Add the water to the dough a little at a time until you get a flaky consistency.
Tip for seasoning with salt and pepper:
When seasoning with salt and pepper, start with using half the amount on the recipe and then add more if desired. Adjust and more if desired.
Tip when using beets:
Slice the beets, soak in in apple cider vinegar for 10 minutes and then rinse with cold water. It will help from the beets to bleed into the other colors of the vegetables.
Tip if you do not have a rolling pin:
If you do not have a rolling pin, you can use a bottle of wine. Flour the label so the label does not stick to the dough.
*The smell of Basil, Mint, Lavender are natural mood enhancers!
Galette de Ratatouille
- 1 1/2 cup all-purpose flour (or gluten free flour blend)
- 1/2 cup coconut oil (refined and solid)
- 1 1/2 tsp salt
- 1/4 tsp dried thyme (optional)
- 1/3 cup ice cold water
- 1/2 cup olive oil (or your preference)
- 2-4 garlic cloves (depending on size)
- 1/2 cup fresh basil
- 1 cup beet greens (removed from beets, washed, and rough chop)
- 1/2 cup toasted pine nuts
- 1/4 tsp black pepper
- 1/2 - 1 tsp salt
- Dash of crushed red pepper flakes
- 1 large beet (purchased with the stem and leaves)
- 1 zucchini
- 1 yellow squash
- 2 large tomatoes
- 1 red onion
- Fresh Rosemary – to add to top before baking
- In a small bowl mix together the flour, salt and dried thyme.
- In the same bowl add the solid coconut oil, use your fingers to breakdown the coconut oil into blueberry size pieces while incorporating it with the flour. It should resemble a crumble.
- Using only 1 tbsp of cold water at a time, sprinkle over the mixture while lightly kneading to form a dough ball. Once you have formed a dough ball, let it rest in the refrigerator until needed.
- You will need a blender (any kind will do), standing blender, immersion blender or hand wand. Add olive oil, garlic, pine nuts, red pepper flakes and basil to your blender and blend to form a paste. Then add beet greens and salt and pepper, just a little at first. Taste the pesto, if it’s to your liking then it’s done! If not, adjust with a little more S&P, red pepper flakes or parmesan cheese if your diet allows it.
- Thinly slice zucchini, squash and red onions. (About 1/8 to ¼ inch thickness) set aside.
- Thinly slice tomatoes. (About 1/8 to¼ inch thickness). Set aside.
- Thinly slice beets, closer to 1/8 inch thickness. After slicing beets, to reduce the “bleeding” wash in cold water with lemon juice, lime juice or apple cider vinegar. Then pat dry.
- Roll out the dough to about ¼ to ½inch thickness. (Sprinkle flour on your work surface to keep dough from sticking to table or counter). Place rolled dough on a lined cooking sheet or pizza round.
- Spread that delicious pesto heavily on the dough, but keep away from edges.
- Begin to align your vegetables in a circular motion over the pesto, work from the outside in. (see pictures) I recommend placing the beets next to the tomatoes so they won’t bleed on the nice green zucchini and yellow squash.
- Continue to assemble from the outside in until you have reached the middle, or run out of veggies.
- Gently fold edges onto itself using your finger to pinch the dough and form a crease/fold.
- Lay fresh rosemary sprigs on top of vegetables.
- Bake for 30 to 45 mins on 375degrees. Until edges and crust are golden brown.
- Finally, Bon Appetit! Enjoy!
About Chef Petrina Peart
Chef Petrina was born and raised in Jamaica until her family migrated to the US. That early rearing as a child where she could go outside and pick a fruit from a tree left a lasting impression on how she looked at food. She spent 8 years in the Air Force; through her travels, she discovered her passion for cooking. She gained an understanding of how important food is and how it connects us all despite our different languages and cultures. During her time at Le Cordon Bleu she gained the skills necessary to match her passion and a deeper understanding of gastronomy. Chef Petrina has been making waves in the Vegas food scene for the last 5 years, working at restaurants such as Andiron and Americana. Chef Petrina, seeing the need for vegan fine dining food in Vegas, created Gaiya’sHarvest. A pop-up dinner and small events catering concept that also offers cooking lessons.Gaiya’s Harvest specializes in creating unique experiences by reimagining what vegan food can be.
You can also follow Gaiya’sHarvest on Instagram and Facebook.