Ratatouille Herbed Goats Cheese Galette

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-Pie Dough:

  • 150grams of Plain Flour
  • 1x Pinch of Fine Sea Salt
  • 113grams of Frozen Unsalted Butter, cut into 1cm cubes
  • 60g of Ice Cold Water
  • 120grams of Firm Cheese, Grated


  • 200grams of Meredith Dairy Goats Cheese
  • 70grams of Creme Friache
  • 125grams of Cream Cheese, room temperature
  • 25grams of Chives, finely chopped
  • 5grams of Rosemary Leaves, finely chopped
  • 1x Egg, lightly beaten
  • Salt and Pepper


  • 1x Green Capsicum
  • 2x Tomatoes
  • 1x Sweet Potato (Recommend  Purple Kumara)
  • 4x Blue Moon Potatoes
  • 1x Zucchini
  • Egg Wash (1x Egg lightly beaten with a teaspoon of water)
  • Drizzle of Oil


  1. Pre-heat oven to 190°C fan-forced.
  2. Chop the sweet potato in chunks the same size as the blue moon potatoes, then wrap in foil. Bake in the oven for 20-30 minutes, or until tender yet still firm enough to hold their shape.
  3. Meanwhile, make your cheesey pie dough. In a food processor, add the flour, salt and 3/4 of the butter. Pulse a few times, ensuring chunks of butter are still present. Now add the remaining butter, grated cheese and water, pulsing again until a rough dough forms. Do not over process the mixture, you still want pea size chunks of butter in the dough.
  4. Form the dough into a disk shape, wrap in cling wrap and pop in the fridge for minimum 30 minutes.
  5. Thinly slice your vegetables. For the potatoes, tomato and capsicum using a knife will do, however I find using a  mandolin cutter for the zucchini yields better results.
  6. Pre-heat oven to 190°C fan-forced.
  7. Prepare your filling by adding the goats cheese, crème fraîche and cream cheese in a stand mixer with the paddle attachment attached. Once well combined, scrape down the sides of the bowl and then add the lightly beaten egg, herbs, salt and pepper. Mix again until well combined.
  8. On a lightly floured surface, roll out the dough into a 40cm round. Alternatively roll out directly on to baking paper, ensuring your rolling pin is well floured so it doesn’t stick! Transfer the dough to a lined baking tray.
  9. Spoon the cheese mixture on to the centre of the dough, spreading out evenly, leaving a 4cm border uncovered. Arrange the vegetables, overlapping to make a pattern, until the entire filling is covered. Fold the border of dough over to encase the filling. Brush the pie crust with egg wash. Drizzle the vegetables with some olive oil and some salt.
  10. Bake the galette until the crust is crispy and golden and the veggies are tender – 40-50 minutes, Cool the galette for at least 30 minutes before serving, as this is best eaten at room temperature.

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