A galette for every season. Dairy-Free, plant-based, and full of flavour!
Ratatouille Galette with Creamy Rose Sauce
Product
Smoky Gouda
Servings
1 Serving
Total Time
50 Mins
A galette for every season. Dairy-Free, plant-based, and full of flavour!
Ingredients
-
1 Smoky Gouda Nuts For Cheese™ Triangle
- ¼ cup Milk of Choice
- 1 Sheet of Pastry or Pie Crust, Room Temperature
- 3 Medium Heirloom Tomatoes
- 1 Zucchini
- 1 Summer Squash, Yellow (or Chinese Eggplant)
- 1 tbsp Italian Seasoning
- 1.20 tsp Garlic Powder
- 1 tbsp Olive Oil
- ½ tsp Salt
- ¼ tsp Pepper
Directions
- Preheat the oven to 375 F.
- Let the pastry crust cool to room temperature, lightly form a ball of dough and roll it out into a large circle about ¼ “ thick. The thinner the better as it is going to puff up while it cooks.
- Prepare the vegetables by cutting them into thin medallions and set them aside.
Make the rose sauce by adding the Nuts for Cheese™ to the food processor or blender with the milk, seasoning. ½ Tbsp olive oil and about 1/3 cup of the sliced tomatoes, add ¼ tsp salt and blend until sauce consistency.
- Now assemble the galette. Take one vegetable medallion at a time creating a small circle in the center, overlapping one another. Follow that by creating a larger circle. Drizzle olive oil, salt and pepper over the top and then pour the rose all over the vegetables.
- Once the pie has been assembled, fold the crust over in small sections creating about 1-2” outer crust edge.
- Bake for 35-40 minutes, until the vegetables are thoroughly cooked and the pie crust is golden.
