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Vegetable Galette

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Difficulty 1/5

A Galette is an easy way to make a pie. The difference is you don’t use a mold, so there’s no need to shape or worry about shrinking. For this one I used a quiche dough because it’s the perfect consistency to hold vegetables in it. I used lemon zest and poppy seeds to flavour the dough, but you can also use chopped nuts and herbs. By all means use any vegetable you have at home for this recipe ;).

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Vegetable Galette

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people

Ingredients

For the roasted vegetables

  • 1 tomato
  • 100 g red onion
  • 150 g zucchini
  • 150 g aubergine
  • 1/2 red pepper
  • 2 garlic cloves
  • 60 ml olive oil
  • 6 bayleaves
  • to taste salt and pepper
  • 30 g parmesan cheese freshly grated

For the dough

  • 200 g all purpose flour
  • 1 tsp salt
  • 100 g unsalted butter cold, straight from the fridge
  • 1 egg
  • 1 tbsp water
  • 1 tsp poppy seeds
  • 1 zest from 1 lemon

Instructions

For the roasted vegetables

  1. The vegetables need to be roasted first to remove most of the water inside them. If we don't, they will let it go on the dough and make it wet; something we most definitely don't want.

  2. The aubergine needs a pre-treatment before roasted. We need to degorge the slices to remove any bitterness from them. We do this by adding 1 tsp of salt and distributing them between the slices (3mm thick). Leave them to rest 10min like this and then rinse properly.

  3. Slice all the veggies as you please (about 3mm thick or they will take longer) and place them on a baking sheet lined with baking paper. Don't put one on top of the other.

  4. Finely grate the garlic cloves and mix them with the olive oil. Sprinkle this over the vegetables. Season with salt and pepper and put the bay leaves on the tray as well.

  5. Take them to the oven at 180C for about 30min or until you see they are nicely soft and cooked. Bare in mind that if you change the vegetables they might have different cooking times and so you might need to take some out before the others.

  6. Let them cool down to room temperature before assembling the galette.

For the dough

  1. Cut your cold butter into cubes and mix it with the flour and salt. Pinch the cubes with your fingers to coat the flour with the fat from the butter. Once you don't feel any lumps of butter, rub the flour between your hands. The end result should look like moist sand. If you have a food processor, do this on the food processor.

  2. Add the rest of the ingredients and mix them using a spatula. Once this is not helping anymore, knead with your fingers but only a bit since over-kneading will make it tough. If you have a food processor, add the ingredients and blitz until even. 

  3. Cover in cling film and let rest in the fridge for at least 30min.

  4. Roll out the dough, trying to have it as round as possible on a flour-dusted surface. Take it to 2mm thick. Any thinner than that at it will break apart on handling and thicker will make it too doughy. 

  5. I used a large plate to cut a perfect circle, but you can use it as it is and make it look more rustic. Put it on a tray lined with baking paper and arrange your vegetables inside, leaving about 2cm around the edges empty. Be mindful that the vegetables should not be more than 1cm high or their juices will break apart the dough.

  6. Fold the edges towards the inside and sprinkle the parmesan cheese on top of the vegetables. Take it to the oven at 180C for about 30min or until the edges are nice and golden.

  7. Serve warm or at room temperature.

Just as a side note, you can roast and make the dough the day before you want to eat it and on the next day just roll the dough, assemble and bake the galette :). Hope you like this recipe and let me know in the comments if you would want me to make anything in particular.

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