Southern French vegetable delights – rustic, refined and perfect with natural wine
Wine with food – this motto can be felt in every bite of the ratatouille galette with herb crust & tomato vinaigrette. Wine and food merge in a special way when colourful Mediterranean vegetables such as aubergine, zucchini, peppers and tomatoes are bedded in a golden-brown galette dough. The aromatic herb crust gives the dish a fragrant freshness, while a tangy tomato vinaigrette provides the final kick. This vegetarian galette convinces both as a main course at the summer party and as an elegant appetizer. The perfect accompaniment: a natural wine with a strong character that underlines the variety of aromas of this southern French speciality and brings just as much lightness as finesse to the glass.
Ideal wine pairing: natural wine from Grenache & Cinsault (Languedoc, France)
Natural wine from Grenache & Cinsault from Languedoc inspires with its unfined fruit, spicy herbal notes and a pleasantly fresh drinking flow. The typical liveliness of this cuvée – juicy berry fruit, floral hints, a touch of garrigue and sometimes a fine hint of tannin – perfectly complements the variety of aromas of the galette. The herbal crust meets Mediterranean roasted aromas, while the tomato vinaigrette gives the whole thing an invigorating acidity. The natural wine always remains balanced and supports the dish without dominating.
The wines of the Grenache-Cinsault cuvée from Languedoc score with an animating structure, lively fruit and light herbal notes. They absorb the tart and fresh components of the dish, while the silky-smooth texture and fine tannins elegantly accompany the interplay of pastries, vegetables and vinaigrette. A pleasant wildness and deep fullness of aromas ensure that the wine underlines the complexity of the galette – the acidity provides freshness, the herbal spice reflects the Mediterranean composition of the plate and the fruit rounds everything off harmoniously.
Further wine recommendations for this dish
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
The playful freshness, animating berry notes and a hint of herbs make this rosé the ideal partner for the colourful ratatouille galette. Its floral hints balance the spice of the herb crust, the juicy strawberry fruit harmonizes wonderfully with the tomato vinaigrette and provides lightness at the summer table.
Côtes du Rhône Villages AOC (Rhône, France)
With a soft structure, fine spice and a successful blend of red and dark fruits, this classic Frenchman brings depth to the glass. The typical hints of garrigue and violet reflect the herbal notes of the dish. The flow speed supports the baking aromas without weighing them down.
Chardonnay (Margaret River, Australia)
A modern Chardonnay from Australia brings creaminess and subtle exoticism, complements the roasted aromas of dough and vegetables and balances the freshness of the tomato vinaigrette. Delicate citrus notes and a fine minerality give the combination even more sophistication.
Vermentino di Sardegna DOC (Sardinia, Italy)
The salty character, crisp acidity and a hint of Mediterranean dryness make this white wine go perfectly with the aromas of the oven vegetables and the herb crust. Its animating light-footedness highlights the variety of vegetable ingredients and elegantly combines with the light freshness of the vinaigrette.
Beaujolais Villages AOC (Burgundy, France)
This classic Gamay wine scores with red currants, violets and a cool spice. Its freshness and lightness make it the perfect summer red, supporting the savoury pastries and spicy vegetable filling, emphasizing the summery character of the galette.
The recipe:
Ratatouille-Galette mit Kräuterkruste & Tomatenvinaigrette
Cooking utensils
- 1 Backblech & Backpapier
- 1 Messer & Schneidebrett
- 1 Große Schüssel
- 1 Pfanne
- 1 Rührschüssel
- 1 Pürierstab/Mixer
Ingredients
Für den Galetteteig
- 150 g Dinkelmehl
- 80 g kalte Butter
- 2 EL Naturjoghurt
- 1 Eigelb
- ½ TL Salz
Für die Kräuterkruste
- 2 EL feingehackte Kräuter Thymian, Rosmarin, Basilikum
- 1 Knoblauchzehe fein gehackt
Für die Füllung
- 1 kleine Aubergine
- 1 Zucchini
- 1 rote Paprika
- 2 Roma-Tomaten
- 1 kleine Zwiebel
- 1 EL Olivenöl
- Salz Pfeffer
Für die Tomatenvinaigrette
- 1 reife Tomate
- 2 TL Weißweinessig
- 2 EL Olivenöl
- 1 TL Dijon-Senf
- ½ TL Honig
- Salz Pfeffer
Preparation
Teig zubereiten
- Mehl, Butter, Salz, Joghurt und Eigelb zügig verkneten, zu einer Scheibe formen und 30 Minuten kalt stellen.
Füllung
- Aubergine, Zucchini, Paprika und Tomaten in ca. 0,5cm dicke Scheiben bzw. Würfel schneiden. Zwiebel fein hacken.
- Gemüse mit Olivenöl, Salz und Pfeffer in einer Pfanne 4–5 Minuten anbraten, sodass es bissfest bleibt.
Teig ausrollen & füllen
- Ofen auf 200°C (Ober-/Unterhitze) vorheizen. Teig rund (ca. 28cm) ausrollen und auf Backpapier legen.
- Angebratenes Gemüse in die Mitte geben, etwa 3cm Rand frei lassen.
Kräuterkruste und Backen
- Gehackte Kräuter und Knoblauch über das Gemüse streuen. Den Rand des Teiges über das Gemüse klappen.
- Galette mit etwas Milch bepinseln und auf mittlerer Schiene ca. 35 Minuten goldbraun backen.
Tomatenvinaigrette
- Tomate fein würfeln oder pürieren und mit Essig, Olivenöl, Senf, Honig, Salz und Pfeffer mischen.
Anrichten
- Galette mit Vinaigrette beträufeln und nach Belieben mit frischen Kräutern garnieren.
Empfohlene Beilagen
- Rucola-Salat mit Pinienkernen
- Frisches Baguette
- Eingelegte Oliven
