Galette de Ratatouille

Author Petrina Peart

Ingredients

Pate Brisee (Flaky Pie Dough)
  • 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
Pesto Sauce
  • 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
Filling
  • 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

Instructions

For The Pie Dough:
  • 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.
For The Pesto:
  • 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.
For The Vegetables:
  • 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.
Assembling:
  • 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!
AP flour can be substituted with Gluten-Free flour at a one for one ratio. You can also add 1 tsp Chia or Flax seeds with 1 tablespoon warm water and then add this into your dough mixture, it will help to bind the dough better and add additional nutrition.
Olive oil can be substituted for oil of preference (Avocado, grapeseed, or a blend)
Pine nuts can be substituted for cashews, pistachio, or walnuts.
Nutritional Yeast can be added instead of parmesan cheese to get a fermented cheese flavor.
Copied Print