Ratatouille Galette

 

It is still peak season for farm to table vegetables from our local CSA Farm! The abundance of organic yellow, striped and green zucchini, deep purple to pink eggplant, yellow,red and green heirloom tomatoes, colorful red, purple, green and yellow peppers and more greens and lettuces than you can imagine seems endless! Eating the proverbial rainbow is easy this time of year! So loaded down with every color and kind of organic vegetable I could get my hands on, creating a new simple recipe seemed appropriate! My Ratatouille Galette is the perfect answer to let’s make a vegetable entrée or side that is healthy, delicious and fun to eat! My Ratatouille Galette is super easy to make;uses a colorful array of organic tomatoes, zucchini, eggplant, peppers, onions and garlic from the farm and bakes up quickly! My Ratatouille Galette is encased in a light puffed pastry and is simply seasoned with oregano, salt and pepper and held together with ricotta, Italian shredded cheese, Parmesan Reggiano and Panko breadcrumbs! Serve as a stand alone vegetable entrée and equally perfect as a side dish with a crisp fresh green salad! A dry white or red wine completes this yummy late summer supper!

1 sheet of puff pastry, thawed( you can also make your own)

1/4 cup extra virgin olive oil

1 organic zucchini, sliced

2 medium organic eggplant, sliced

1 organic red pepper, sliced

1 Italian hot pepper, sliced

1 organic onion, peeled and sliced 

3 organic garlic cloves, peeled and sliced 

1 large organic yellow heirloom tomato, chopped

1 teaspoon dried oregano leaves

Salt and pepper

1/2 cup whole milk ricotta cheese 

1/4 cup shredded Italian cheese medley 

1/4 cup finely grated Parmesan reggiano cheese 

1/4 cup Panko breadcrumbs 

4 organic Roma or Marzano tomatoes, sliced

Sprinkling of course grey salt 

A few pats of butter

Preheat oven to 375 degrees farenheit

In a cast iron skillet heat oil to medium high

Add next seven vegetables and seasonings, cook until softened about 5 minutes

Transfer vegetables to a bowl and stir in the cheeses and breadcrumbs

In the meantime, on a piece of floured wax paper, roll out puff pastry very thinly 

Line the pastry into a buttered pie plate  

Transfer vegetable medley into the center of pastry lined pie plate

Top with the Roma tomatoes slices

Fold over the extra pastry

Sprinkle with extra breadcrumbs, Parmesan reggiano and course salt

Top with pats of butter

Bake for 1&1/2 hours or until galette is nicely browned

Remove from oven, let stand for 20 minutes

Serve with grilled Italian sausage, a crisp green salad and dry wine

Also fabulous as a vegetarian entrée, Enjoy!

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