RICOTTA AND RATATOUILLE GALETTE

A pile of veggies, wrapped in a flaky pastry. It’s what I call BALANCE.

Crispy and fresh out of the oven.

Maybe you’ll start reading books, instead of binge watching Rick and Morty for the 3rd time on Netflix. Maybe you won’t lie to yourself when you say you’re gonna get up early to run. It’s even at all likely, that you won’t blow all your money as soon as you get paid.

All of these things are possible once you’ve made this galette.

Meticulously carving thin slices of baby aubergine, tomatoes and patty pans and arranging them on top of some adult cheese called Ricotta. Wrapping all of this like a present in your homemade pie crust. Look. At. You. go!

This Queen has her shit together!

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Beautiful ingredients for the filling

Recipe

Ingredients

Dough

I doubled this mixture:

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter frozen/very cold (I cheated and used margarine because I’m poor right now)

1/4 cup ice water

Filling

These don’t have to be super exact, you can just judge it by eye. The amounts I’m putting down here are just more or less.

Cheesy paste

1 finely chopped onion

1/2 cup ricotta cheese

1/4 cup feta cheese (I just used one block)

4 tablespoons/more of grated parmesan

2 cloves of garlic

*If you don’t want to get all of these, I reckon you can choose 2 from the list, and just add more of it, and it will still come out great.

Veggies

1 packet of cherry tomatoes

5 Baby aubergines

5 Patty pan squashes

Spice

Salt and pepper

Italian spice

Olive oil to drizzle

Assembly

1 egg

Instructions

Preheat the oven at 200°C.

Make the dough:

It’s important that you don’t overwork the dough. In the end you still want to see little bits of butter, and have a nice flaky mixture.

If you’re an organized human, it would be great to prep the dough a day before. Alternatively you would just need to cool the dough down for at least an hour in the fridge, which can be done while you make the filling.

Off we go:

1. In a medium bowl, stir the flour and salt togetherUsing a box grater, grate butter into flour mixture

2. Using your fingers, begin work butter into dough until you have coarse crumbs

3. Using a fork, stir water into the mixture one tablespoon at a time. You can check it with your fingers by pinching it.

4. Turn the dough out onto a lightly floured surface, and use your hands to bring it together in a ball.

5. Wrap the dough in a piece of plastic wrap and place in the fridge. It must be refrigerated for at least an hour, or overnight.

Make the filling:

Cheesy paste

1. Cook onions until translucent in a pan.

2. In a small bowl, use a fork to cream the ricotta, parmesan and feta.

3. Stir in cooked onions, garlic and some salt.

Veggies

1. Cut into thin slices

Make the galette:

1. Roll out dough on a sheet of baking paper, until it’s more or less 1cm thick.

2. Spoon cheesy paste into the middle of the dough, and spread it out, leaving a perimeter. Remember you still want to fold over the sides

3. Arrange your veggie slices on top of cheese mixture.

4. Sprinkle Italian spice and salt and pepper over and drizzle with olive oil.

5. Fold the edges of the dough over your galette.

6. Brush dough with an egg wash

7. Bake in the oven for about 30min, or until the crust is golden brown.

8. Once you remove it from the oven, let it sit for about 5 minutes before you slice it.

9. If you’re feeling fancy, sprinkle with parmesan and fresh parsley.

Bite into a slice feel like the most well rounded individual that’s ever walked this earth.

You could totally reign over a country now. You know why? Cuz you’ve got your shit together queen! You made a galette. You’re an adult. Well done.