Summer Vegetable Galette With Pesto Recipe 425

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

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 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.