Ingredient: roasted, crushed tomatoes

Ratatouille is a classic dish of southern France. Served as a side dish, hot or cold, arranged in a casserole or individual plates, its a recipe that lends itself to many different main dishes.

Ratatouille can be a challenging dish to pair with meat because the rich and luxurious flavors come from the freshness of the vegetables. There are, however, many types of meat that would not compete with ratatouille and still keep the meal light & satisfying.

For the meat lover, beef can make this meal quite enjoyable. Hence the inspiration for this galette: eggplant, squash, onion and tomato. Roasted together in the oven over a layer of seasoned beef all in a sturdy homemade pastry crust. Brion & I thought this vegetable-beef ratatouille came together in one harmonious blend and made a super nice meal.

Print Recipe

Ground Beef Ratatouille Galette

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

French

Keyword

beef ratatouille galette

Servings

MetricUS Imperial

Ingredients

Pastry

• 1 1/2 cups flour
• 1/2 tsp sugar
• 1/4 tsp salt
• 9 Tbsp cold butter
• 4-5 Tbsp ice water
• 1 egg yolk + 1 Tbsp water mixed together

Veggies

• 1 zucchini, cut into 1/4" rounds
• 1 yellow squash, cut into 1/4" rounds
• 1 slim Chinese eggplant, cut into 1/4" rounds
• 2 Roma tomatoes, cut into 1/4" rounds
• 1 Tbsp olive oil
• 1 tsp salt
• 2 tsp Herbs de Provence
• black pepper to taste

Beef Filling

• 454 gm lean ground beef
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp Herbs de Provence
• 1 large shallot, minced
• 398 ml roasted, crushed tomatoes
• 1 Tbsp olive oil

Course Main Dish Cuisine French Keyword beef ratatouille galette Servings MetricUS Imperial Ingredients Pastry 1 1/2 cups flour 1/2 tsp sugar 1/4 tsp salt 9 Tbsp cold butter 4-5 Tbsp ice water 1 egg yolk + 1 Tbsp water mixed together Veggies 1 zucchini, cut into 1/4" rounds 1 yellow squash, cut into 1/4" rounds 1 slim Chinese eggplant, cut into 1/4" rounds 2 Roma tomatoes, cut into 1/4" rounds 1 Tbsp olive oil 1 tsp salt 2 tsp Herbs de Provence black pepper to taste Beef Filling 454 gm lean ground beef 1 tsp salt 1/4 tsp pepper 1 tsp Herbs de Provence 1 large shallot, minced 398 ml roasted, crushed tomatoes 1 Tbsp olive oil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Pastry

1. In a large bowl, whisk the flour, sugar, and salt. Using a pastry cutter or your fingertips, work the butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 Tbs. of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
2. Form the dough into a ball, put it between two sheets of plastic wrap, and then press it into a 12-14-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour.

Veggies

1. Wash & slice veggies; set aside in refrigerator until ready to use.

Beef Filling

1. In a large skillet over medium heat. Brown beef until no longer pink; season with salt & pepper. Remove beef from skillet with a slotted spoon & set aside.
2. In the beef drippings, sauté shallot & 1 tsp Herbs de Provence until caramelized. Add beef back to pan with crushed tomatoes & 1 Tbsp olive oil. Stir & simmer for 6-7 minutes. Allow to cool slightly.

Assemble & Bake

1. Preheat oven to 425 F. Remove dough from fridge. Transfer pastry circle to a sheet of parchment paper.
2. Spread beef /sauce mixture evenly inside the circle leaving about 3" of dough from the edge. Place the veggies in a spiral, rotating for some color interest. Drizzle with 1 Tbsp olive oil, 1 tsp salt 2 tsps Herbs de Provence & some black pepper.
3. Fold edges of dough over filling, making sure there are no cracks. Brush the galette dough with egg wash.
4. Bake for about 45 minutes or until veggies are roasted & pastry is golden. Allow to cool slightly then slice & serve.