Galette de ratatouille made in Thermomix avec le découpe-minute

In a large bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.

Stir in the ice water, a tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C).

In a skillet, heat a little oil over medium heat. Add the onion and garlic, sauté until translucent.

Add the zucchini, eggplant, and bell pepper to the skillet. Cook until just tender, about 5-7 minutes. Stir in thyme, basil, and black pepper. Remove from heat and let cool slightly.

Roll out the chilled dough on a floured surface into a large circle, about 1/8 inch thick. Transfer to a baking sheet lined with parchment paper.

Spread the sautéed vegetable mixture in the center of the dough, leaving a 2-inch border around the edges. Sprinkle with Parmesan cheese if using.

Fold the edges of the dough over the filling, pleating it to create a galette shape.

Brush the edges of the dough with the beaten egg to give it a golden color when baked.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the vegetables are tender.

Let cool for a few minutes before slicing and serving.

Equipment Needed

Spice Level: