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Wein aus Frankreich: Ratatouille-Galette mit Kräuterkruste, Tomatenvinaigrette & Naturwein aus Languedoc

Ratatouille galette with herb crust & tomato vinaigrette

The ratatouille galette combines the taste of sun-ripened Mediterranean vegetables and a fragrant herb crust to create a vegetarian highlight! Fine root vegetables such as aubergine, zucchini, bell pepper and tomato nestle in crispy galette dough, seasoned with a fresh tomato vinaigrette. An aromatic, modern dish that convinces with the bite of the crust and the colorful vegetables. With the right natural wine, a harmoniously balanced food pairing is created for connoisseurs and lovers of French cuisine.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main course, Appetizer
Cuisine French, Mediterranean, vegetarian
Servings 2 Persons
Calories 470 kcal

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

Nutritional values per portion

Calories: 470kcalCarbohydrates: 47gProtein: 10gFat: 25g
Keyword Galette, Herb crust, Languedoc, Natural wine, Ratatouille, Tomato vinaigrette, Vegetarian
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