Ground Beef Ratatouille Galette
Servings
4
Servings
4
Ingredients
Pastry
Veggies
Beef Filling
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.