Ratatouille Galette. Scott Suchman/photo; Carolyn Robb/food styling, for The Washington Post Come August, you’ll find farmers market stands laden with bright, juicy tomatoes, fresh zucchini and various nightshades in peak form, and somehow, they all end up coming home with you. A ratatouille galette, with its flaky, buttery crust and layers of tender, roasted vegetables, is the perfect vessel for all that peak-season deliciousness.
Because the joy of summer cooking lies in its simplicity, this galette is assembled using store-bought puff pastry dough, the all-butter kind preferably. It’s one of the best ready-made shortcuts for producing an elegant dish with less work. Ratatouille typically refers to the rustic Provençal dish of stewed eggplant, tomatoes and summer squash.
However, in this dish, I lean into the version made popular by the 2007 Disney-Pixar film “Ratatouille,” where the most significant meal served is a confit byaldi, a more refined riff on ratatouille in which the vegetables are thinly sliced and arranged with care. It features the same core produce and flavors but with more finesse. Arranging sliced vegetables for Ratatouille Galette.
Scott Suchman/photo; Carolyn Robb/food styling, for The Washington Post That same finesse makes this galette’s final product so stunning. Spread over a thin layer of zippy Dijon mustard, whipped herbed goat cheese fills the base before uniform and thinly sliced tomato, zucchini, squash, red onion and eggplant are sh.
