Summer Vegetable Galette Recipes

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.

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.

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.