Roasted Vegetable Galette Recipes

ROASTED VEGETABLE GALETTE WITH OLIVES

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.

SUMMER VEGETABLE GALETTE

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Heat oven to 425 degrees. Spread out eggplant, zucchini and tomatoes in one layer on three separate sheet pans or cookie sheets. Drizzle generously with oil and season with salt and pepper. Roast vegetables, tossing zucchini and eggplant occasionally, 35 to 40 minutes. Eggplant and tomatoes will be golden at the edges; zucchini will be tender. Don't let the vegetables get too dark because they will continue to brown in the tart. Transfer vegetables to a bowl (you want to have about 3 cups of them) and toss with chile peppers.
• Decrease oven temperature to 400 degrees. In a small bowl, combine goat cheese, garlic and thyme leaves. Spread mixture in a thin layer over crust, leaving a 1 1/2-inch border all around. Arrange vegetables evenly over goat cheese. Fold up edges of crust, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture.
• Transfer galette to oven and bake until golden brown, about 40 minutes. Cool on a wire rack for at least 20 minutes before slicing.

ROASTED VEGETABLE GALETTE

Steps:

• FOR THE DOUGH
• Cut butter into small cubes and put in the freezer for 15 minutes. Combine water and vinegar and place in the freezer with the butter. This makes the ingredients very cold which helps when making the dough.
• Put both flours, 1 tablespoon sugar and 3/4 teaspoon salt in a food processor. Pulse to combine. Add butter and pulse around 10 times until it looks like coarse sand. Pour into a medium bowl.
• Sprinkle the water-vinegar mixture over flour. Using a rubber spatula, fold to combine (sometimes I use my hands towards the end). The dough will seem dry and barely hold together. That's ok. Place mixture on plastic wrap and press into a 4 inch square (not a round). Refrigerate for 1 hour.
• Put 1/4 cup flour on your counter and roll out the dough into a 8 x 11 inch rectangle (think notebook paper). Fold the dough into thirds like you are folding a letter into an envelope. Turn 90 degrees and repeat. Do this again 2 or 3 times until the dough is not as dry and is coming together. The last time fold into a 4 inch square and wrap in plastic wrap. Refrigerate for 1 hour.
• FOR THE VEGETABLES
• Preheat oven to 425 degrees. Chop vegetables and place in a large mixing bowl with olive oil, salt and pepper. Stir so all vegetables have a light coating of oil and seasonings.
• Cover a sheet pan with foil (makes clean up easier) then place the vegetables on the pan. Put pan on the upper-middle rack for 45 minutes stirring halfway through. The veggies should be lightly browned. If not, roast another 10 minutes.
• FINAL ASSEMBLY AND BAKING
• Preheat the oven to 375. Place a pizza stone on lower middle position (if you have one). Remove the dough from the refrigerator for 15 minutes. Meanwhile, mix the cream cheese and mustard until well combined. You might want to use a standing mixer and whip the cream cheese so it is spreadable
• Roll out the dough so you can cut a 14 inch circle. I used a ruler and knife to get it as round a possible. Place the dough on a parchment lined baking sheet. Cut 5 small holes in the dough to allow steam to escape.
• Brush the dough with olive oil. Spread the cream cheese mixture in the center of the dough leaving a 2 inch border all around. Top with 1/2 cup of parmesan cheese followed by half of the vegetable mixture. Sprinkle the remaining parmesan followed by the remaining vegetables. Gently fold the edge of the dough over the mixture. Make pleats as you go around the edge about every 2 inches. Brush the dough with an egg wash and sprinkle with salt.
• Place baking sheet in the oven and bake for 35 to 45 minutes. The crust should be a golden brown. Remove from the oven and let cool on the baking sheet for 10 minutes. Using the parchment paper, slide the Galette on to a cutting board. Cut into wedges and enjoy.

SUMMER VEGETABLE AND GOAT CHEESE GALETTES

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.

HARVEST VEGETABLE PANCAKE WITH GREENS AND GOAT CHEESE

Steps:

• Bring potato to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes; drain.
• Grate beets and carrots on the large holes of a box grater into a large bowl (or shred in a food processor). Stir in chickpeas, potato, flour, and 1 teaspoon salt. Season with pepper.
• In a large nonstick straight-sided skillet, heat 1 tablespoon oil over medium heat. Add beet mixture, and firmly press evenly into pan using a flexible spatula. Cook, undisturbed, 10 minutes. Remove pan from heat, cover with a serving platter, and carefully invert pancake onto platter. Slide pancake back into pan, and cook until crisp and brown around edge, 10 to 12 minutes. Invert pancake onto platter.
• In a medium bowl, toss salad greens with remaining 2 tablespoons oil and the lemon juice. Season with salt and pepper. Top pancake with salad and goat cheese, and cut into wedges.