A ratatouille galette, with a flaky, buttery crust and layers of tender, roasted vegetables, is the ideal vessel to showcase peak-season produce. Whipped herbed goat cheese fills the base before thinly sliced tomato, zucchini, yellow squash, red onion and eggplant are shingled on top. The time required to slice (use a mandoline to speed things up), salt and arrange the vegetables is well worth the stunning result.
Store-bought puff pastry dough, preferably the all-butter kind, is a handy shortcut here. When shopping, try to pick vegetables that are about the same diameter – 2 to 3 inches – so your slices come out a similar size.
Salting the vegetables before assembling the galette minimizes the risk of a leaky final product, so don’t skip it.
Make ahead: The frozen puff pastry needs to be defrosted in the refrigerator at least 4 hours in advance of making the galette.
The zucchini, yellow squash and eggplant can be sliced, salted and refrigerated for up to 2 days in advance; the onions and tomatoes are best sliced the day you plan to bake. (The eggplant may oxidize, but it will look fine after baking.)
The goat cheese mixture can be made and refrigerated for up to 2 days in advance; bring to room temperature before using.
Storage: Refrigerate for up to 2 days. Reheat in a 350-degree oven for about 10 minutes.
Where to buy: Frozen puff pastry can be easily found in supermarkets and specialty stores; for this recipe, we prefer an all-butter brand, such as Dufour.
Ingredients
Servings: 8 (makes one 12-by-14-inch galette)
- 3 medium tomatoes, any variety (1 1/4 pounds total)
- 2 medium red onions (1 pound total)
- 1 (6-to-8-inch) eggplant (8 ounces)
- 1 (6-to-8-inch) yellow squash (8 ounces)
- 1 (6-to-8-inch) zucchini (8 ounces)
- Fine salt
- 4 ounces fresh goat cheese (chevre), softened
- 2 ounces plain cream cheese, softened
- 1 garlic clove, finely grated or pressed
- 1/2 cup tender fresh herbs, such as basil, parsley or chives, roughly chopped
- All-purpose flour, for dusting
- One (14-to-16-ounce) package frozen puff pastry, defrosted (see Where to buy)
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 tablespoon water
- Extra-virgin olive oil, for drizzling
Directions
Active:
1 hour 45 mins|
Total: 2 hours 35 mins
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Step 1
Using a mandoline or a very sharp knife, cut the tomatoes, onions, eggplant, yellow squash and zucchini into very thin slices, about 1/8-inch thick. (Cut the tomatoes and onions parallel to the equator.)
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Step 2
Line several large sheet pans with towels; reserve one pan for assembling the galette, below. Place the sliced vegetables on top, and lightly sprinkle with salt on both sides to draw out moisture. Cover with more towels to absorb the released juices. (To avoid using so many pans, you can double up layers of sliced vegetables if you use clean dish towels or a double layer of paper towels in between.) Let the vegetables sit for about 30 minutes to draw out the maximum moisture.
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Step 3
While the vegetables rest, position a rack in the middle of the oven and preheat to 375 degrees. Now is also a good time to make the goat cheese filling and prep the puff pastry.
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Step 4
In a small food processor, pulse together the goat cheese, cream cheese and garlic for 30 seconds to 1 minute, until the mixture begins to come together. Scrape down the bowl, and pulse again until the mixture is well combined and fluffy, another 30 seconds to 1 minute. (Alternatively, in a large bowl, beat the mixture with a flexible spatula.) Scrape the mixture into a small bowl and fold in the chopped herbs.
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Step 5
Place a large sheet of parchment paper on the counter and dust it with flour. Set the puff pastry on the parchment, lightly dust with more flour, and roll it into a 12-by-14-inch rectangle. Slide the parchment paper with the pastry onto an empty sheet pan.
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Step 6
With the tip of a sharp paring knife, score an approximately 1-inch border around the pastry, being careful not to cut all the way through. Gently poke the inside of the rectangle with the tines of a fork, evenly and all over. This will prevent this area from rising while the tart bakes so you get a clean border.
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Step 7
Using a butter knife or a small offset spatula, spread the mustard in a thin layer across the inner section of the pastry, taking care not to go over the border. Then spread the goat cheese mixture over the mustard, taking care not to go over the border.
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Step 8
In a small bowl, whisk together the egg and water until combined, and brush the border of the tart with it.
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Step 9
Assemble the tart by shingling the vegetables in rows, layering them in an overlapping pattern like just-fallen dominos. Use any order you like, but we followed a pattern of tomato, yellow squash, zucchini, red onion, eggplant. We do, however, recommend alternating which side you start each row. The number of rows and slices you use will vary depending on the size of the vegetables, but expect 3 or 4 rows, using 15 to 20 slices of each type of vegetable total. (See Notes for tips on using extras.)
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Step 10
Once you are satisfied with your design, drizzle the vegetables with oil and sprinkle lightly but evenly with salt. Bake for 50 to 60 minutes, or until the pastry is deep golden brown and the vegetables visibly shrink and are cooked. If the pastry edges start to get too dark, loosely tent the crust with foil. Transfer to a wire rack and let cool for about 10 minutes before serving, or let cool completely and serve at room temperature.
Substitutions
Suggested vegetables >> your preferred varieties of onions, tomatoes and summer squash.
Instead of the goat cheese mixture >> Use 6 ounces of Boursin.
Can’t have dairy? >> Use a butter-free puff pastry and 6 ounces of a vegan cheese, such as dairy-free Boursin, or another spreadable cheese, such as Kite Hill brand.
Notes
If you have extra sliced eggplant, zucchini, squash and onion, toss them with olive oil, salt and pepper, and roast on a sheet pan while or after the galette bakes. Use the extra tomatoes on salads (especially Caprese) or sandwiches.
