Roasted Vegetable Galette With Olives Recipes

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ROASTED VEGETABLE GALETTE WITH OLIVES



Roasted Vegetable Galette With Olives image

The natural sugar in the vegetables caramelizes during roasting, giving this tart from Eating Well magazine an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables - eggplant, bell peppers, zucchini - and cheeses like fontina or Jarlsberg, just be sure to cut the vegetables uniformly (about 3/4-inch pieces).

Provided by Tara Parker-Pope

Categories     side dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 19

1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted Kalamata olives
1 1/2 cups diced peeled carrots (3 medium)
1 1/2 cups diced peeled parsnips (3 medium)
1 1/2 cups diced peeled butternut squash (1/2 medium)
1 cup diced peeled beet (1 medium)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 head garlic
1 cup crumbled creamy goat cheese (4 ounces), divided
1 egg mixed with 1 tablespoon water for glazing

Steps:

  • To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)
  • Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.
  • Meanwhile, preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray.
  • To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)
  • Transfer the vegetables to a bowl. Unwrap the garlic and let cool slightly. Squeeze the garlic cloves into a small bowl; add the remaining 1 tablespoon oil and mash with a fork. Add the mashed garlic to the roasted vegetables and toss to mix. Add 3/4 cup goat cheese and toss to coat.
  • To assemble galette: Roll the dough into a rough 14-inch circle about 1/4 inch thick. Coat a baking sheet with cooking spray and place the dough on it. Arrange the roasted vegetables on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go. Scatter the remaining 1/4 cup goat cheese over the vegetables. Stir egg and water briskly; brush lightly over the crust.
  • Bake the galette at 400 degrees until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes. Serve warm.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 5 grams

SUMMER VEGETABLE AND GOAT CHEESE GALETTES



Summer Vegetable and Goat Cheese Galettes image

Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving.

Provided by Holly

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 cup chopped green onions
2 cloves garlic, minced
1 (5 ounce) creamy goat cheese log
½ cup grated Parmesan cheese
1 pinch cayenne pepper, or more to taste
2 sheets frozen puff pastry, thawed
½ pound zucchini, thinly sliced
½ pound roma tomatoes, thinly sliced
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
2 tablespoons thinly sliced basil leaves

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
  • Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
  • Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
  • Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
  • Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 31.1 g, Cholesterol 18.4 mg, Fat 33.8 g, Fiber 1.9 g, Protein 11 g, SaturatedFat 10.9 g, Sodium 324.4 mg, Sugar 2.5 g

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