Ground Beef Ratatouille Gallete

 Ingredients

• 1/2 Pre Brands 85% Lean Ground Beef
• 1 large shallot, minced
• 1 tsp salt
• 1/4 tsp black pepper
• 1 can fire roasted crushed tomatoes
• 1 zucchini, cut into 1/4" rounds*
• 1 yellow squash, cut into 1/4" rounds*
• 1 slim or chinese eggplant, cut into 1/4" rounds*
• 3 roma tomatoes, cut into 1/4" rounds*
• salt and pepper
• 2 tsp Herbs de Provence, separated
• 2 tbsp olive oil
• Dough
• 2 cups pastry flour
• 1 stick grass-fed butter, cut into cubes and chilled
• 1 tsp salt
• 6 tbsp ice cold water
• 1 egg yolk + 1 tbsp water mixed together 

*Keep veggies chilled until you're ready to assemble the gallete. 

Equipment 

• Food Processor
• Rolling Pin

Let's cook this

1. First, make the dough since it needs to chill for about 15 minutes. 
2. Pulse, flour and salt in a large food processor until combined. 
3. Scatter all the cold butter cubes around the flour mixture. Run on low or continuous pulsing until all the butter is dissolved into the flour and you're left with sandy/pea sized morsels. 
4. With the processor running on low, add the ice cold water 1 tbsp at a time. Stop when a ball of dough is formed in the machine. Kick it up to high once you're close to being done. 
5. Wrap ball of dough in plastic and chill for 15 minutes. 
6. In a large skillet over medium-high heat, crumble the beef into the pan. Brown until pink is gone and then season with salt and pepper. Remove beef from pan with slotted spoon. Set aside. 
7. In the same fat, sauté shallot and 1 tsp Herbs de Provence until caramelized.
8. Add the beef back into the pan with crushed tomatoes and 1 tbsp olive oil. Stir and simmer for 6-7 minutes. Let cool slightly. 
9. Preheat oven to 425 degrees F. 
10. Remove dough from the fridge and lightly flour a clean surface. 
11. Roll dough out into a 12-14" circle that is about 1/4" thick. Place onto a piece of parchment paper or directly to the baking sheet before assembling. 
12. Spread the beef/sauce mixture evenly inside the circle leaving about 3" of dough from the edge. 
13. From here you can lay the veggies any way you'd like, but I think the prettiest way is in a spiral going from the center to the edge. Rotate veggies for color/interest: zucchini, yellow squash, eggplant, tomato, repeat.
14. Drizzle with 1 tbsp olive oil, 1 tsp salt, 1 tsp Herbs De Provence, and black pepper. 
15. Fold edges of dough over the filling and make sure there are no cracks. 
16. Brush the top dough of the gallette with egg wash. 
17. Bake for about 30-35 minutes until golden brown. Let cool slightly and then slice to serve. Enjoy!