Savory roasted vegetable galette

I got this idea from a pin I saw on pinterest…and was devastated to find it was one of those “broken” pins that didn’t link to anything :(.  I spent the next hour unsuccessfully trying to track down the source of these beautiful photos, only to decide that this was something I was just going to have to figure out myself!

I’ve written a lot about pies here…but never have I made a galette.  It’s the same thing, just free-form, with no pan or dish to hold it together.  You could turn any pie, save for perhaps the most liquid-y, into a galette.  The whole concept lends itself to creativity.

For the crust

I searched high and low for the perfect galette crust and finally found one I loved right in one of my old cookbooks that I hadn’t cracked open in a while:  Vegetarian Cooking for Everyone by Deborah Madison.  This was not a flakey, pie-like crust, it was yeasted and therefore a little more like pizza dough.  It was VERY easy to put together and work with — I am SO NOT talented with doughs and pastries like my husband is, and I loved working with this.

Yeasted tart dough with olive oil
Yields one 9-11 inch galette, or 6 to 8 individual shells — I made 4, one for each person dining, and they were generously sized.

2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm water
1 tablespoon olive oil
1 egg, beaten
1/2 teaspoon salt
1.75 cups AP flour

Dissolve the yeast and sugar in the warm water in a large bowl and let stand until bubbles begin to form.

Add the oil, egg and salt and then mix in the flour.  As the dough stiffens, turn onto the counter, dusted lightly with flour, and knead with your hands until smooth and elastic, about 3-5 minutes.

Coat another bowl with olive oil and turn the ball of dough inside the bowl to completely coat.  cover with a towel and let sit until the dough has doubled, about 45 minutes to an hour.

In the meantime, make the filling…

Roasted vegetable filling

I used my favorite vegetables:  brussels sprouts, tomatoes, mushrooms, leeks, pecans…but you can use whatever are your favorites.

About a half stalk of brussels sprouts (about 20-25 sprouts), ends trimmed, sliced into thirds
2 large leeks, sliced and thoroughly rinsed
handful cherry tomatoes, ends scored
Mushrooms of choice, sliced
1/4 cup chopped pecans
1/4 cup white wine
2-3 cloves garlic
1/4 cup freshly grated Parmesan cheese, plus more for garnish
Salt, pepper, seasoning to taste

Preheat the oven to 400 degrees.  Chop and prepare all veggies.

Toss brussels sprouts, mushrooms and tomatoes in olive oil.  Season with salt and pepper.  Roast on a baking sheet in the oven for about 10-15 minutes, until sprouts are just browning.

In the meantime, create a little sauce on the stove top.  In a large skillet, saute the leeks and garlic, plus a little freshly ground pepper.  Add about a quarter to a half cup of white wine and turn down heat, simmering until wine is reduced and syrupy. Turn off the heat and stir in the cheese.  If you like, you can also try adding cream or milk to make a cream-based sauce.  Yum.

Toast the pecans on a dry skillet until browned and fragrant, and add to the sauce.

Combine everything for the filling and allow to cool to room temperature before making the pies.

To assemble…

Divide the dough into however many pies you would like.  Roll each piece into a ball in your hands and then, on a well-floured surface, roll out with a rolling pin until the crust is quite thin, about 1/8 to 1/16 of an inch.

Place filling in center of the pie and gather the edges of the crust around it, pinching tightly as you go. The idea here is to be rustic, not perfect, so don’t worry about how it looks!

Brush the crust with an egg wash or melted butter.  Place in the oven at 350° for 20-25 minutes, until golden brown.





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