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Galette de Ratatouille

Author Petrina Peart

Equipment

  • Blender, immersion blender, or hand wand

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 – add to the top before baking

Instructions

For The Pie Dough:
  • In a small bowl, mix the flour, salt, and dried thyme.
  • In the same bowl, add the solid coconut oil, and use your fingers to break down the coconut oil into blueberry-sized pieces while incorporating it with the flour. It should resemble a crumble.
  • Use 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 the dough ball, let it rest in the refrigerator until needed.
For The Pesto:
  • You will need a blender (any kind will do), a standing blender, an immersion blender, or a 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 salt and pepper, 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 to ¼ 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:
  • Sprinkle flour on your work surface to keep the dough from sticking to the table or counter. Roll out the dough to about ¼ to ½ inch thickness. Place rolled dough on a lined cooking sheet or pizza round.
  • Spread that delicious pesto heavily on the dough, but keep away from the edges.
  • Assemble the vegetables in a circular direction, over the pesto, working from the outside to the center. See pictures. I recommend placing the beets next to the tomatoes, so they won’t bleed on the green zucchini and yellow squash.
  • Continue to assemble, working from the outside to the center until reaching the center.
  • Gently fold the 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 min. at 375 degrees, until the 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 to your dough mixture, it will help to bind the dough better and add additional nutrition.
Avocado, grapeseed, or a blend can be substituted for the olive oil to suit your preference.
Pine nuts can be substituted for cashews, pistachios, or walnuts.
Nutritional Yeast can be added instead of parmesan cheese to get a fermented cheese flavor.
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