Summer Vegetable Galette Recipes

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SUMMER VEGETABLE GALETTE



Summer Vegetable Galette image

A savory galette is the easier and more streamlined cousin of a classic quiche. It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all. In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust. Feel free to use any combination of cooked vegetables instead, even leftovers from the fridge. You'll need three cups total. Serve it as you would quiche, with a salad for lunch or a light dinner.

Provided by Melissa Clark

Categories     snack, pies and tarts, dessert

Time 4h

Yield 8 servings

Number Of Ingredients 19

2/3 cup/80 grams all-purpose flour
2/3 cup/90 grams rye flour or whole-wheat flour
1 teaspoon/5 grams sugar
1/2 teaspoon/3 grams fine sea salt
1 large egg
Heavy cream, as needed
1 stick/113 grams unsalted butter, cut into big pieces
2 teaspoons/10 milliliters lemon juice
1/2 teaspoon/4 grams grated lemon zest (optional)
2 medium eggplant (about 1 pound), trimmed and thinly sliced
2 medium zucchini (about 3/4 pound), trimmed and thinly sliced
1 pound plum tomatoes, cored and thinly sliced
Extra-virgin olive oil, as needed
Kosher salt, as needed
Black pepper, as needed
2 hot chile peppers, such as cherry peppers, seeded and minced
3 ounces goat cheese, softened
1 small garlic clove, grated or pressed
1 teaspoon thyme leaves

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.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 552 milligrams, Sugar 6 grams, TransFat 0 grams

SUMMER VEGETABLE GALETTE WITH PESTO RECIPE - (4.2/5)



Summer Vegetable Galette with Pesto Recipe - (4.2/5) image

Provided by á-81356

Number Of Ingredients 20

CRUST:
1 1/4 cups all-purpose flour
3/4 teaspoon sea salt
1 stick (1/2 cup) very cold unsalted butter; cubed
1/4 cup ice-cold water
1 large egg yolk + 1/2 teaspoon water; slightly beaten (for egg wash)
PESTO:
1 cup fresh basil leaves, packed
1 1/2 cups fresh arugula, packed
2 to 3 cloves fresh garlic
1/4 cup pine nuts
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup Pecorino cheese, freshly grated
GALETTE FILLING:
1 teaspoon extra-virgin olive oil plus more for drizzling
1 medium-sized yellow summer squash, sliced thin crosswise
1 medium- to large-sized zucchini, sliced thin crosswise
2 small tomatoes, sliced thin crosswise
Pecorino cheese, freshly grated

Steps:

  • Crust: Combine the flour, salt, and cold, cubed butter in the bowl of a food processor, and process for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, for about 10 seconds; you should still see small pieces of butter in it. Transfer the pastry dough to a lightly floured work surface, gather it together to form a disk or mound, wrap with plastic wrap, and refrigerate for at least 30 minutes. Follow this link to make the perfect pie crust: http://www.thekitchn.com/how-to-make-perfectly-flaky-pie-crust-cooking-lessons-from-the-kitchn-191896 PESTO: Clean out the food processor and then combine the basil, arugula, garlic, and pine nuts in the bowl. Pulse until the ingredients are coarsely chopped. With the food processor running, slowly pour the olive oil into the bowl through the feed tube, and process until the pesto is thoroughly pureed. Season with salt and pepper and pulse a few more times. Add the Pecorino cheese and puree until the cheese is thoroughly combined. Transfer the pesto to a jar with a lid or covered bowl until ready to use. The pesto can be made several days ahead and kept refrigerated. To assemble the galette: Preheat the oven to 375°F and line a baking sheet with parchment paper or a Silpat. Remove the disk of pie dough from the refrigerator and place it on a lightly floured work surface. Dust some flour on the rolling pin, and roll out the dough to a large circle, about 12-inches in diameter. (If your dough was refrigerated for more than half an hour, wait about 20 minutes before rolling.) Using your rolling pin and starting on one end of the dough, loosely roll up your pie crust around the rolling pin. Transfer it to the prepared baking sheet and roll the dough back out flat. Spread about 1/3 cup of pesto in the center of the dough, leaving about a 1 1/2- to 2-inch border all around the edge. Lightly drizzle on just a touch of extra-virgin olive oil over the pesto. Place your sliced summer squash, zucchini, and tomatoes in a single layer over the top, arranging them however you want. Gently fold the pastry border over the vegetables, overlapping the edges as much as possible and creating pleats all around the edges. Brush the folded edges of the crust with the egg wash. Bake for 35 to 40 minutes, or until the crust is golden-brown. Let the galette cool for at least 5 to 10 minutes before serving, and garnish with freshly grated Pecorino cheese. Serve the galette with the leftover pesto if desired. Notes: Make-ahead: You can easily make the pesto and the all-butter dough the day or two before and refrigerate both. For the pesto, make sure you cover your pesto with a thin layer of extra virgin olive oil and cover with plastic wrap or store in a jar with a tight lid. When ready to use both the dough and pesto, take out of the fridge and leave on the counter for about 20 minutes. For the crust: I recommend using a food processor, which saves time, but if you don't have one, simply use a pastry blender to break up and combine the cold butter with the flour. This method will take longer. For the pesto: If you don't like arugula, you can simply use all basil leaves or try basil and baby spinach. Pesto is so versatile - experiment and see what you like. For the squash: I used my mandolin slicer to quickly slice the yellow summer squash and zucchini; this also ensures that the vegetables are the same thickness.

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

SUMMER FRUIT GALETTES



Summer Fruit Galettes image

Here's a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Pairs great with a scoop of vanilla ice cream.

Provided by shannonlolly

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 29m

Yield 10

Number Of Ingredients 7

2 (9 inch) refrigerated pie crusts
3 fresh peaches - peeled, pitted, and sliced
1 pint fresh strawberries, sliced
½ pint fresh blueberries
4 tablespoons white sugar, divided
4 tablespoons all-purpose flour, divided
6 tablespoons turbinado sugar, divided

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
  • Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
  • Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
  • Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 37.9 g, Fat 12.1 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 191.6 mg, Sugar 17.3 g

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SUMMER VEGETABLE AND GOAT CHEESE GALETTES PHOTOS RECIPE
Learn how to cook great Summer vegetable and goat cheese galettes photos . Crecipe.com deliver fine selection of quality Summer vegetable and goat cheese galettes photos recipes equipped with ratings, reviews and mixing tips. Get one of our Summer vegetable and goat cheese galettes photos recipe and prepare delicious and healthy treat for your ...
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VEGETABLE GALETTE RECIPE | LEITE'S CULINARIA
2019-01-14 Slice the potatoes to 1/8-inch to 1/16-inch (3-mm to 1 1/2-mm) thickness. Trim the asparagus spears and cut them into 1 1/2-inch (4-cm) lengths. Cut the scallions into 1 1/2-inch (4-cm) lengths. In a large bowl, gently toss the carrots, potatoes, asparagus, scallions, oil, and lemon zest until completely coated.
From leitesculinaria.com


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