Can’t Forget This Ratatouille Galette!

Can’t Forget This Ratatouille Galette!


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These baked veggies inside a golden crust make for the perfect dinner. It’ll be gone before you can say “ratatouille!”

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Chicago, IL

Time needed

1 hour preparation + 30 min cooking

Serving Size / Yield

3-4 servings


  • Crust
  • 1 ¼ Cup of Flour
  • 1 Pinch of Salt
  • 1 Cubed Stick of Butter
  • ¼ Cup of Cold Water
  • ¼ Cup of Plain Greek Yogurt
  • 1 ½ Tablespoons of Grated Gruyere Cheese
  • 2 Teaspoons of Lemon Juice
  • Ratatouille
  • 1 Sliced Eggplant
  • 1 Sliced Yellow Squash
  • 2 Sliced Tomatoes
  • 1 Sliced Red Onion
  • 2 Tablespoons of Olive Oil
  • 2 Crushed Garlic Cloves
  • 1 Pinch of Pepper
  • 1 Pinch of Onion Powder

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Start by pouring the flour and salt into a bowl and mixing it together. Then, add in the butter with your hands (wearing gloves would be best!) to incorporate it. Gradually add in the lemon juice, greek yogurt, grated cheese, and cold water until you can form a ball of dough. Wrap this dough and place it in the fridge for at least an hour before using it.

Then, preheat your oven to 400 degrees Fahrenheit and mix together the onion powder, garlic, olive oil, and pepper in a small bowl. Take your dough out of the fridge and roll it into a circle on a parchment paper-lined baking sheet, placing the olive oil mixture in the center of the circle (making sure to leave room around the edge for folding up later).

Starting from the outside and working inwards, begin alternating between slices of eggplant, squash, tomato, and onion. Then, fold the edge over the outermost vegetables and bake it for 30-40 minutes or until the edges are golden brown. Serve warm and enjoy!

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