Grilled [or Roasted] Ratatouille & Cheese Galette

Galette Dough:

1 c. unbleached all-purpose flour
½ t. kosher salt
Pinch granulated sugar
1⁄3 c. cubed cold unsalted butter
½ c. heavy cream

Ratatouille:

1 onion
1 Roma tomato
1 eggplant
1 zucchini
1 bell pepper
Capers or olives to taste
Olive oil
Salt and pepper to taste

Filling:

¾ c. goat cheese or ricotta
1 T. fresh herbs
¼ t. freshly ground black pepper
½ t. sea salt
¾ c. grilled or roasted ratatouille
¼ c. grated Parmigiano-Reggiano
¼ c. unbleached all-purpose flour
1 egg (for egg wash)

In a large bowl, combine flour, salt and sugar. Add butter, working it into flour by hand until a cornmeal texture forms. Gently toss heavy cream in using a fork to create a rough, shaggy dough. On a lightly floured work surface, smear dough with the heel of your hand, ball it up and repeat once more until a cohesive dough forms. Form into a round disc, cover with plastic wrap and chill for 2 hours before rolling out.

Chop vegetables, toss with olive oil, salt and pepper, and grill or roast until cooked to make ratatouille.

In a large bowl, combine goat cheese, herbs, salt and pepper, and stir to combine. Set aside.

Preheat oven to 400ºF. Remove chilled dough from refrigerator and place on parchment paper. Roll dough in grated Parmigiano-Reggiano and flour, and then roll dough into a circle ₁⁄₈- to ¼-inch thick and 12-inches round. Dock center of the circle with a fork. Spread cheese filling in the center of dough, leaving 2 inches uncovered around the edges. Top filling with ratatouille. Fold edges of dough over filling, overlapping as you go to create a pleated look.

Lightly beat egg and brush egg wash over top of dough. Transfer galette, parchment paper and all, to a sheet tray or pie tin and bake for 35 to 45 minutes until the top is a toasty brown. Remove from oven and serve.

Serves 6.

Feast magazine, September 2015, p. 56.