Mini Ratatouille Galettes

Ingredients

For the Dough:

• 2.5 cups all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 16 tablespoons unsalted butter, cubed and chilled
• 1/2 cup plus 2 tablespoons buttermilk
• Flaky sea salt, optional, for sprinkling

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 medium white onion, diced
• 5 cloves garlic, minced
• 1/2 red bell pepper, seeded and diced
• 1/2 yellow bell pepper, seeded and diced
• 14.5 ounces crushed tomatoes
• 2 tablespoons fresh basil, thinly sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Vegetables:

• 1 Chinese eggplant, thinly sliced then cut into half moons
• 3 roma tomatoes, thinly sliced then cut into half moons
• 1 yellow squash, thinly sliced then cut into half moons
• 1 zucchini, thinly sliced then cut into half moons

For the Herb Seasoning:

• 4 tablespoons olive oil
• 2 tablespoons fresh basil, thinly sliced
• 1 teaspoon garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 2 teaspoons fresh thyme leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For Finishing:

• 1 egg, beaten (for egg wash)
• 2 tablespoons balsamic vinegar mixed with 2 tablespoons olive oil (for drizzling)
• Fresh chives, finely chopped (for garnish)

Instructions

1. Make the Dough
   In a large bowl, mix together 2.5 cups all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon granulated sugar. Add 16 tablespoons chilled cubed butter and toss to coat. Using your hands, work the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter throughout. Do not overmix.
2. Add the Buttermilk
   Make a well in the center of the butter-flour mixture and pour in 1/2 cup plus 2 tablespoons buttermilk. Quickly form a shaggy dough with your hands, being careful not to overwork it. The dough should just come together.
3. Chill the Dough
   Turn the dough out onto a lightly floured surface and knead gently just until it comes together. Shape into a 7-inch square about 1 inch thick. Cut into 8 equal pieces and shape each into a flat disc. Wrap each disc individually in plastic wrap and refrigerate for at least 1 hour or overnight. This rest time is crucial for flaky pastry.
4. Make the Tomato Sauce
   Heat 2 tablespoons olive oil in a 12-inch oven-safe skillet over medium-high heat. Add 1 diced medium white onion, 5 minced garlic cloves, and 1/2 diced red and 1/2 diced yellow bell pepper. Sauté until soft, about 10 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Build the Sauce Flavor
   Add 14.5 ounces crushed tomatoes and stir until well combined. Cook for another 10 minutes over medium heat, allowing the flavors to meld and the sauce to reduce slightly. Remove from heat and stir in 2 tablespoons fresh thinly sliced basil. Taste and adjust seasoning as needed. Set aside to cool slightly.
6. Prepare the Vegetables
   While the sauce cooks, prepare all your vegetables. Thinly slice 1 Chinese eggplant, 3 roma tomatoes, 1 yellow squash, and 1 zucchini. Cut the slices into half moons. Arrange each type of vegetable on a separate plate. Keep them organized so assembly is easy and quick.
7. Make the Herb Seasoning Oil
   In a small bowl, whisk together 4 tablespoons olive oil, 2 tablespoons thinly sliced fresh basil, 1 minced garlic clove, 2 tablespoons finely chopped fresh parsley, and 2 teaspoons fresh thyme leaves. Season with salt and pepper to taste. This aromatic oil is what makes these galettes special.
8. Preheat and Line
   Preheat your oven to 400°F (200°C). Line 2 large baking sheets with parchment paper.
9. Roll Out the Dough
   Working with one dough disc at a time, roll it out on a lightly floured surface into a 7-inch round. Trim the edges with a knife for even circles. Transfer to a prepared baking sheet. Repeat with remaining dough discs, spacing them about 2 inches apart.
10. Assemble the Galettes
    Spoon about 2 tablespoons of the tomato sauce into the center of each dough round, leaving about 1 inch of bare dough around the edges. Arrange the sliced vegetables in alternating patterns (eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge toward the center. Overlap the slices slightly for a beautiful presentation. Season the vegetables with salt and pepper.
11. Add Herb Seasoning
    Spoon the herb seasoning oil evenly over the vegetables on each galette, using about 1 tablespoon per galette.
12. Fold the Edges
    Fold the bare edges of the dough up and over the filling, creating a rustic border. Leave the center open to show off the beautiful arranged vegetables. The dough should partially cover the filling but not completely enclose it.
13. Egg Wash and Season
    Brush the folded dough edges with the beaten egg. Sprinkle with flaky sea salt if desired for extra flavor and texture.
14. Bake the Galettes
    Bake for 25 minutes on the middle rack. Rotate the baking sheets front to back and bake for another 10 minutes until the crust is lightly golden and crispy.
15. Cool and Garnish
    Remove from the oven and let cool for 2-3 minutes. Drizzle each galette with the balsamic vinegar and olive oil mixture. Garnish with finely chopped fresh chives.
16. Serve
    Serve hot as a main course, appetizer, or elegant side dish. These are beautiful served on a bed of greens or alongside a simple salad.