Ratatouille Galette with Creamy Rose Sauce
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.
Ingredients
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.