Adapted from The New York Times
Galettes usually have fruit fillings. They are like pies but with a more rustic look. Melissa Clark from The New York Times says, “A pie is homey. A tart is fancy. And a galette splits the difference, but is easier than either one.” The good thing about galettes is that you don’t need to be extra careful; it’s ok if they look a bit messy because they are supposed to have that rustic look. Here is a recipe for a vegetable galette, which I highly recommend. The combination of vegetables with the goat cheese and crust is exquisite.
- 2/3 cup all-purpose flour
- 2/3 cup whole-wheat flour
- 1 tsp sugar
- ½ tsp salt
- 1 egg
- Cream, as needed
- 113 g (1 stick) butter, cut into big pieces
- 2 tsp lemon juice
- 1 lb eggplant, trimmed and thinly sliced
- ¾ pound zucchini, trimmed and thinly sliced
- 1 lb tomatoes, cored and thinly sliced
- Cooking spray
- Salt, to taste
- Pepper, to taste
- 3 oz goat cheese, softened
- ½ tsp ground thyme
- In a large bowl, mix together the flours, sugar and salt. In a measuring cup, lightly beat the egg. Then add just enough cream to get 1/3 cup. Lightly whisk the egg and cream together.
- Add the butter to the flour mixture and use your fingers to break it up. You need chickpea-size chucks of butter. Drizzle up to ¼ cup of the egg mixture over the dough and sir until it just starts to come together; reserve the remaining egg mixture. Mix in the lemon juice.
- Put the dough on a lightly floured counter. Knead it into uniform piece and flatten it into a disk. Wrap it in plastic and chill for 2 hours or up to 3 days.
- When you are ready to make the galette, roll out the dough to a 12-inch circle (it can be ragged). Transfer it to a rimmed baking sheet lined with parchment paper. Chill while preparing the filling.
- Preheat the oven to 425F (218C). Spread out the eggplant, zucchini and tomatoes in one layer on 3 separate cookie sheets lined with parchment paper. Spray the vegetables with cooking spray or drizzle with olive oil if you prefer. Season them with salt and pepper. Roast the vegetables for about 35 to 40 minutes, turning the zucchini and eggplant halfway through. The eggplant and tomato will be golden at the edges and the zucchini tender. Don’t brown the vegetables too much. Transfer them to a bowl and toss them together.
- Decrease the oven temperature to 400 F (204C). In a small bowl, combine the softened goat cheese and thyme. Spread the mixture over the crust, leaving a 1½ -inch border all around. Arrange the vegetables evenly over the goat cheese. Fold up the edges of the crust, pleating to hold the filling in; again, no need to be neat. Brush the pastry with the leftover egg and cream mixture.
- Bake the galette for about 30-40 minutes in the oven until golden brown. Cool the galette for at least 20 minutes before slicing (it will still be warm).
Comments: This is another very yummy meal. It is not too hard to make but does take a while. Do not worry if your dough seems too dry. I was afraid mine was; when transferring the rolled dough to the baking sheet, I ended up taking it by pieces and then patching it up again. It still came out great. The recipe says it yields 8 servings. If you are serving this as an appetizer, then 8 servings might work. As a main course, however, it is too little. We ended up cutting it into 4 slices and having salad on the side. I highly recommend this galette.