21 November 2016

Roasted Vegetable Galette Recipe

This is a perfect vegetarian recipe to bring out this Thanksgiving last minute for an appetizer or additional side dish. It's something you don't typically see on the dinner spread, usually the galette is saved for dessert (like my apple and pomegranate version, recipe HERE). This little guy packs a lot of harvest flavor in a flaky pastry crust with the added bonus of parmesan cheese. 

I am a huge fan of galettes because they pack so much flavor and beauty into a dish that is actually pretty easy to make. Each time I make one I feel like I'm cheating because surely it can't be this simple. I have been making roasted veggies lately since it's a fairly hassle free way to cook a large batch of veggies for the week. It had me thinking what else I could do with them and I figured I would try using them in a galette. 

Roasted Vegetable Galette


What You'll Need:

For the Dough:

1/2 cup all-purpose flour
1/2 cup whole wheat flour
Pinch of TruvĂ­a Baking Blend sugar or 1/2 TBS white sugar
6 TBS cold butter, grated
1/4 cup cold water
1 tsp apple cider vinegar

For the Filling:
2 small sweet potatoes or yams
2 bell peppers (I chose red and yellow)
1 leek
1/8 cup parmesan cheese (shaved) or as much as desired
olive oil
salt
pepper

Steps:

Preheat oven to 450 F.

In a large mixing bowl mix flours and sugar. Cut in the butter using a fork or pastry blender. Grating the cheese opposed to cutting it into small cubes makes this easier.

Sprinkle water  and apple cider vinegar over the dough and knead until a ball forms. Flatten the dough and wrap in parchment paper, wax paper, or plastic wrap. Place in refrigerator for 30 minutes.


While the dough is in the refrigerator, wash and small dice vegetables. I sliced the leek and then cut each round in half. In a medium sized bowl combine vegetables with salt, pepper, and olive oil to coat.

Evenly spread vegetables on a lined baking sheet and place in oven for about 30 minutes or until vegetables start to darken on edges. Remove from oven and reduce heat to 400 F.

Remove dough from the refrigerator and roll out on a lightly floured surface until about 12 inches in diameter. Transfer dough to parchment paper and place on a baking sheet.

I used about 1/8 cup shaved parmesan cheese and laid the shavings at the center of the dough spreading out from center leaving about 1 1/2 inches of dough exposed. Spoon the roasted vegetables over the cheese.

Fold dough over the edges of the fruit.

Bake for 40 minutes or until the crust is golden brown.
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3 comments

  1. Thinking this would be a great dinner tonight!

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    Replies
    1. It's really good! I was hesitant to mix roasted veggies with pastry at first but the result was a nice change. When you make it, let me know how you liked it :)

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