Description
A rustic savory galette with a flaky golden crust, a creamy herbed ricotta base, and beautifully layered slices of eggplant, zucchini, yellow squash, tomato, and red onion.
Ingredients
Scale
- 1 round refrigerated pie crust, about 9 inches
- 1 small eggplant, about 8 ounces, thinly sliced into rounds
- 1 medium zucchini, thinly sliced into rounds
- 1 medium yellow squash, thinly sliced into rounds
- 2 medium Roma tomatoes, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 3/4 cup whole milk ricotta
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, finely grated
- 2 teaspoons fresh thyme leaves, divided
- 1 large egg, beaten
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, mix the ricotta, Parmesan, grated garlic, 1 teaspoon thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth.
- Lay the pie crust on the prepared baking sheet.
- Arrange the eggplant, zucchini, yellow squash, tomato, and red onion slices on paper towels. Sprinkle with the remaining 1/2 teaspoon kosher salt, let sit for 10 minutes, then pat very dry.
- Spread the ricotta mixture over the crust, leaving a 2-inch border. Layer the vegetables in overlapping circles over the ricotta. Drizzle with 2 tablespoons olive oil and season with the remaining 1/4 teaspoon black pepper.
- Fold the border of the crust up over the outer edge of the filling. Brush the exposed crust with the beaten egg.
- Bake for 35 to 40 minutes, until the crust is deeply golden and the vegetables are tender.
- Let rest for 10 minutes, then sprinkle with the remaining 1 teaspoon thyme before slicing and serving.
Notes
- Patting the vegetables dry is important for a crisp crust.
- Puff pastry can be used instead of pie crust for a flakier texture.
- The galette can be served warm or at room temperature.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg
Keywords: ratatouille galette, savory galette, vegetable tart, French galette, ricotta galette, eggplant zucchini tomato tart