recipes at random

Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything. - Lawrence Downes

Thursday, August 09, 2007


Galette de ratatouille

Oh, I'm so glad I already posted a ratatouille recipe, because this one is really meant for people who already have more than they can eat at one meal and are concerned about getting bored; I'm not sure I'd start from scratch and try to do this all in one day. I'm grateful to Bureka Boy over at Is That My Bureka? for his guidance, his inspiration, and his recipe for galette pastry. From those, I came up with a ratatouille tart, made with the leftovers I'd stashed in the freezer, based on an idea along these lines from Martha Rose Shulman's Provencal Light cookbook. I don't have a tart pan at the moment, but with the easy, freeform galette, that's no problem at all.

3 cups ratatouille
1 cup Gruyere or Comté cheese, grated
1 recipe galette pastry

Prepare the galette dough as directed, splitting it into two portions before freezing for 1 hr. Remove one portion and preheat oven to 400oF. Roll out the pastry as directed, flouring well between two sheets of parchment paper, to about 1/8" thickness. If it starts to disintegrate upon handling, just pop it back in the freezer for a few minutes.

Leaving about 2" of space around the edge of the dough, spoon 1 1/2 cups of ratatouille in the middle. Top with half the grated cheese, and fold the dough up around the filling, pleating it as you go along. You should have 3 to 5 inches of filling showing. It's fine if it's a little messy around the edges. Slide the whole thing, parchment paper and all, onto a baking sheet. Repeat with the second portion of dough. Bake for 35-40 minutes, or until the crust is golden brown.


September 2006   October 2006   November 2006   December 2006   January 2007   February 2007   March 2007   June 2007   August 2007   September 2007  

This page is powered by Blogger. Isn't yours?

View My Stats
Listed on BlogShares