SUMMER VEGETABLE GALETTE
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
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
FRESH TOMATO AND SQUASH GALETTE
A galette is a rustic pie with folded edges that give it an informal look. This savory galette, using summer fresh vegetables and a purchased pie crust, is a delightfully different side dish that makes good use of zucchini, yellow squash, tomatoes, and onion. If you don't have Gruyere cheese, substitute Swiss.
Provided by Bibi
Categories Savory Pies
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Allow the dough to come to room temperature, about 20 minutes.
- Meanwhile, place sliced tomatoes in a single layer on a paper towel-lined plate, and place zucchini and yellow squash slices on plates as well, also in a single layer. Sprinkle vegetables lightly with salt, about 1/4 teaspoon for each vegetable. Allow to stand for 20 minutes.
- Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, until all the flour is incorporated into the butter, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and any remaining salt. Slowly add milk, stirring constantly to avoid lumps.
- Continue to cook and stir until mixture has thickened and bubbles break open (some cooks call this stage "making bullseyes"), 5 to 8 minutes. Remove from heat and stir in 1/2 of the shredded Gruyere. Allow sauce to cool slightly.
- If using purchased pie dough, open the pouch and place dough onto the prepared sheet pan. Slowly unroll the dough, pinching together to close any tears. Sprinkle bread crumbs over the dough.
- Blot tomatoes and squash with paper towels.
- Ladle sauce over the dough, leaving about a 1 1/2-inch border without sauce. Starting on the outside edge of the sauce, alternate slices of yellow squash, onion, zucchini, and tomato, repeating until all the sauce is covered by the vegetables. Sprinkle remaining herbes de Provence over the vegetables, and gently fold the crust over the outside edge of the vegetables.
- Brush beaten egg onto the folded pie dough.
- Place galette in preheated oven and bake until the crust is brown and the vegetables are tender, 25 to 30 minutes.
- Sprinkle remaining shredded cheese on top of the warm galette and bake until cheese is melted, 3 to 5 more minutes.
- Allow to cool for 5 minutes. Garnish with fresh herbs and serve.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 20.6 g, Cholesterol 60.1 mg, Fat 19.8 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 8.1 g, Sodium 579.8 mg
TOMATO GALETTE
Please a crowd with this gorgeous galette. Bursting with colour and sweet roasted tomatoes, it transports well and can be eaten hot or cold
Provided by Samuel Goldsmith
Categories Lunch
Time 1h10m
Number Of Ingredients 7
Steps:
- Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency. Beat the eggs in a jug, then tip into the processor and pulse to a soft dough - if it seems dry, add ½ tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.
- Heat the oven to 180C/160C fan/gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside.
- Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn't need to be even or neat.
- Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.
Nutrition Facts : Calories 251 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
TOMATO-MUSHROOM GALETTE RECIPE
Provided by á-174942
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In medium skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring often, until softened and golden brown, 8 to 10 minutes. Season with salt and pepper. Transfer onions to bowl. Heat remaining tablespoon oil in skillet. Add mushrooms and cook, stirring often, until softened and juices have evaporated, about 6 minutes. Season with pinch of salt and pepper. Add mushrooms to bowl with onions and mix gently. Lay dough flat on baking sheet. Distribute onion-mushroom mixture evenly on top, leaving 1-inch border. Dot with chevre, and sprinkle with thyme and pepper to taste. Starting from outer edge of onion mixture, arrange tomato slices on top. Sprinkle with pinch of salt and pepper. Fold pastry over topping, crimping dough every inch or two. Bake until crust is golden, 18 to 20 minutes. Transfer to wire rack to cool slightly. Cut into 4 wedges and serve warm. This recipe yields 4 servings. Per Serving: 260 Cal; 4g Prot; 6g Total Fat (4 Sat. Fat); 48g Carb.; 15mg Chol; 190mg Sod.; 3g Fiber.
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