This ratatouille galette packs the same flavor and tender veggie combo, all wrapped up inside a flaky crust.
large red bell pepper , quartered, stem, seeds, and ribs removedmedium Italian eggplant , thinly slicedlarge tomatoes , thinly slicedChopped, torn, or whole basil leaves, for servingCompound Butter Extra Flaky Pie Dough
Form the dough into a disk. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to overnight. On a lightly floured surface, roll the dough to a round ¼ inch/6 millimeters thick, about 15 to 16 inches/38 to 41 centimeters in diameter. Using the rolling pin, unfurl the dough onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate while you prepare the filling.In a medium bowl, stir the ricotta, shallots, egg, Parmesan, garlic, oregano, thyme, salt, and pepper until well combined. Set aside.
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