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Roasted Ratatouille Galette

A delicious free-form pie brimming with Mediterranean vegetables and a surprise of melty cheese buried inside.

September 6, 2018

Roasted Ratatouille Galette

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roasted ratatouille galette pie

ingredients for six
shortcrust pastry

130gm unsalted butter
260gm plain flour
good pinch of salt flakes
1 x extra large egg yolk
60ml cold water

roasted ratatouille

1 x 500gm eggplant
400gm tomatoes
1 medium red capsicum
1 medium yellow capsicum
1 medium red onion
300gm zucchini
4 x medium unpeeled cloves garlic
2tsp salt flakes
2 good pinches black pepper
2 Tbsp olive oil
150gm mozzarella cheese, cubed


  1. Pre-heat the oven to 220ºC.
  2. Make ratatouille. Cut eggplant into 2cm cubes . Cut tomatoes into quarters or sixths. Cut capsicum and zucchini into 1½cm pieces and peeled onion into 1cm wedges.
  3. In large bowl mix prepared vegetables with unpeeled garlic. Season well and toss with olive oil.
  4. Place vegetables in single layer on large baking tray. Roast for 40 minutes, until lightly caramelised and cooked through.
  5. Leave to cool for about 15 minutes.
  6. Place cooked vegetables in large bowl. Squeeze softened garlic flesh from skin and stir through vegetables. Cut mozzarella into 1cm cubes and combine with vegetables.
  7. While vegetables are roasting make shortcrust pastry by hand or in food processor.
  8. Rub butter into flour with salt until resembles fine breadcrumbs.
  9. Add egg yolk and water, bring together to form crumbly dough – do not over process at this stage.
  10. Lightly knead dough to bring together and roll out on lightly floured surface into rough circle of about 35 to 40cm in diameter. Place on a large, paper lined baking tray. Chill for 20 minutes.
  11. Pile ratatouille in centre of pastry and spread out leaving a 6cm border. After having been out of the fridge for 10 minutes or so, pastry will be pliable again. Fold border over edge of ratatouille, leaving some uncovered in the centre.
  12. Bake for 30 minutes, until pastry is golden. Carefully slide from the tray onto a wooden serving board.
  13. Serve warm or at room temperature cut into wedges.


  • For best results when making pastry use cold butter, egg yolk and water.
  • Do not over process once liquid has been added to pastry crumbs. Tip onto bench whilst still crumbly and bring together using hands. This will keep pastry melt in the mouth texture as the gluten will not be activated.
  • Use this pastry for any sweet or savoury pie that requires shortcrust pastry.
  • Use roasted ratatouille as a vegetable dish.
  • Add about ¼cup pesto through ratatouille for inclusion in the pie or tossed the vegetables through pasta for a delicious meal.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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