Ratatouille Galette with Almond Cream

Ingredients

• 1 cup whole wheat flour
• 4 tablespoons cold water
• 1 medium zucchini
• 1 medium eggplant
• 2 medium bell peppers
• 2 medium tomatoes
• 1 cup almond cream
• 2 tablespoons olive oil
• 1 tablespoon fresh basil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• 1 pinch nutmeg

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a mixing bowl, combine 1 cup of whole wheat flour and 1 teaspoon of salt. Mix well.

3. 3

   Add 4 tablespoons of cold water gradually to the flour mixture, mixing until a dough forms. Knead briefly until smooth.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

5. 5

   While the dough chills, prepare the vegetables. Thinly slice the zucchini, eggplant, bell peppers, and tomatoes.

6. 6

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

7. 7

   Add the sliced zucchini, eggplant, and bell peppers to the skillet. Season with salt and black pepper. Cook for about 5-7 minutes until they begin to soften.

8. 8

   Add the sliced tomatoes and a pinch of nutmeg. Cook for another 3-5 minutes, stirring occasionally. Remove from heat and let cool slightly.

9. 9

   Roll out the chilled dough on a floured surface into a rough circle about 12 inches in diameter.

10. 10

    Transfer the dough to a baking sheet lined with parchment paper.

11. 11

    Spread the almond cream in the center of the dough, leaving a 2-inch border around the edges.

12. 12

    Layer the sautéed vegetable mixture on top of the almond cream.

13. 13

    Fold the edges of the dough over the filling, pleating as you go to create a rustic edge.

14. 14

    Brush the edges of the galette with a little olive oil for a golden finish.

15. 15

    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

16. 16

    Remove from the oven and let it cool for 10 minutes. Garnish with fresh basil before serving.

17. 17

    Slice and serve warm or at room temperature. Enjoy your Ratatouille Galette!