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 with herb crust & tomato vinaigrette
Cooking utensils
- 1 Backblech & Backpapier
- 1 Messer & Schneidebrett
- 1 Große Schüssel
- 1 Pfanne
- 1 Rührschüssel
- 1 Pürierstab/Mixer
Ingredients
For the galette dough
- 150 g Spelt flour
- 80 g cold butter
- 2 tbsp natural yoghurt
- 1 Yolk
- 1/2 tsp salt
For the herb crust
- 2 tbsp finely chopped herbs Thyme, rosemary, basil
- 1 Clove of garlic minced
For the filling
- 1 small eggplant
- 1 Courgette
- 1 red bell pepper
- 2 Roma tomatoes
- 1 small onion
- 1 tbsp olive oil
- Salt Pepper
For the tomato vinaigrette
- 1 ripe tomato
- 2 tsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt Pepper
Preparation
Preparing the dough
- Knead the flour, butter, salt, yoghurt and egg yolk quickly, shape into a disc and refrigerate for 30 minutes.
Filling
- Cut the aubergine, zucchini, bell pepper and tomatoes into slices or cubes about 0.5cm thick. Finely chop the onion.
- Fry the vegetables with olive oil, salt and pepper in a pan for 4-5 minutes so that they remain firm to the bite.
Roll out & fill the dough
- Preheat the oven to 200°C (top/bottom heat). Roll out the dough in a round (approx. 28cm) and place on baking paper.
- Place the sautéed vegetables in the middle, leaving about 3cm of edge free.
Herb crust and baking
- Sprinkle chopped herbs and garlic over the vegetables. Fold the edge of the dough over the vegetables.
- Brush the galette with a little milk and bake on the middle shelf for about 35 minutes until golden brown.
Tomato vinaigrette
- Finely dice or puree the tomato and mix with vinegar, olive oil, mustard, honey, salt and pepper.
Wreak
- Drizzle the galette with vinaigrette and garnish with fresh herbs to taste.
Recommended Accompaniments
- Arugula salad with pine nuts
- Fresh baguette
- Pickled olives
