Roasted Vegetable Galette Recipes

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.

Steps:

• Make the dough:
• In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vodka and 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers -- if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then place on a piece of plastic wrap and push together using the plastic wrap to form a 5x7-inch rectangular slab. Refrigerate at least 1 hour (or overnight).
• Assemble the tart:
• Assemble the tart: Preheat oven to 375°F. In a small sauté pan, heat 1 1/2 tablespoons each olive oil and butter over medium-low heat. Add the leek, salt, sugar and a pinch of pepper and cook, stirring occasionally, until soft and slightly caramelized, about 10 minutes. Transfer leeks to the bowl of a food processor and let cool slightly.
• To the food processor, add the cream cheese, farmer cheese, and tarragon to the leek mixture. Pulse until smooth. Taste and adjust the seasoning, then add the egg and pulse a few more times until combined. Transfer to a bowl and refrigerate until ready to use.
• Bring a large pot of well-salted water to a boil. Add the vegetables (if using red beets, cook in a separate pot so they don't bleed). Bring to a boil then turn down to a simmer and cook until tender but still holding their structure, about 10 minutes. Drain and set aside to cool slightly.
• On a floured piece of parchment paper, roll your dough to 12x15-inch rough rectangle. Place 1 1/2 to 2 cups of filling in the center of the dough and spread out, leaving a 2-inch border on all sides. Arrange your vegetable rounds in a shingled pattern over the filling, then gently fold up the sides to create a border. Brush the vegetables lightly with oil and brush the pastry edges with egg wash, sprinkle the galette with coarse sea salt. Bake until vegetables are lightly golden and pastry is golden brown, 45 to 50 minutes. Transfer baking sheet to a wire rack to cool.
• Make the mustard vinaigrette:
• In a small bowl, combine the mustard, vinegar, lemon, garlic, and sugar. Gradually whisk in the oil and blend until emulsified. Taste and add 1/2 teaspoon warm water if necessary to balance flavors. Stir in the tarragon.
• To finish:
• Once galette has cooled, brush the vegetables with the mustard vinaigrette. Sprinkle with chopped tarragon, cut into squares, and serve warm or at room temperature.
• DO AHEAD: Dough can be made and refrigerated up to 3 days in advance, or frozen for up to 3 months; thaw in the refrigerator before using. Tart can be assembled and frozen for up to 3 months. Tarragon vinaigrette can be made up to 1 day in advance and refrigerated.

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.