VEGETABLE GALETTE

Ingredients

Dough

100 grams (3.5 ounces) butter

200 grams (7 ounces) all-purpose flour

0.5 teaspoon (0.5 teaspoon) salt

1 bundle (1 bundle) fresh herbs (like parsley or cilantro)

2 cloves (2 cloves) garlic

60 milliliters (4 tablespoons) cold water

Filling

Vegetables to taste: eggplant, zucchini, tomato, bell pepper

2 tablespoons (2 tablespoons) chopped fresh herbs

Salt to taste

Pepper to taste

2 tablespoons (2 tablespoons) vegetable oil

1 egg (for egg wash)

100 grams (3.5 ounces) curd cheese

Instructions

Step 1

Here is a recipe for a juicy vegetable galette with curd cheese! Fragrant dough, fresh seasonal vegetables, and a subtle salty taste of curd cheese... You will lick your fingers!

Step 2

Step 1: Prepare the Dough Take 100 grams (3.5 ounces) of cold butter and chop it into small pieces. Mix it with 200 grams (7 ounces) of sifted flour and 0.5 teaspoon of salt. Finely chop a bundle of fresh herbs and 2 cloves of garlic, and add them to the flour mixture. Use your fingers to combine everything until the mixture resembles coarse crumbs. Then, add 60 milliliters (4 tablespoons) of cold water and mix until the dough comes together. Be careful not to overwork the dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Tip: Refrigerating the dough allows the gluten to relax and makes it easier to roll out.

Step 3

Step 2: Prepare the Filling While the dough is chilling, slice your vegetables (eggplant, zucchini, tomato, bell pepper) into even slices. Finely chop an additional 2 tablespoons of fresh herbs. Tip: Use seasonal, fresh vegetables for the best flavor.

Step 4

Step 3: Assemble the Galette Preheat your oven to 200°C (392°F). Roll out the chilled dough into a large circle on a floured surface. Spread 100 grams (3.5 ounces) of curd cheese evenly over the dough, leaving a 2-inch border. Arrange the vegetable slices in a circular pattern on top of the curd cheese, and fold the edges of the dough over the vegetables. Sprinkle the vegetables with salt, pepper, and 2 tablespoons of vegetable oil, and then brush the dough edges with a whisked egg for a golden crust. Tip: You can use parchment paper to help transfer the galette to the baking sheet.

Step 5

Step 4: Bake the Galette Place the galette on a baking sheet and bake it in the preheated oven for 40 to 45 minutes, or until the crust is golden and the vegetables are tender. Tip: Let the galette cool for a few minutes before cutting to allow the juices to redistribute. Bon Appetit!

Servings

Oh, the possibilities! When you serve this delightful vegetable galette, aim for *maximum charm*! 🌟 Slice it up like a pizza, and watch it become the star of your brunch or dinner table. Pair it with a fresh green salad with a zesty vinaigrette to cut through the richness of the curd cheese and buttery pastry. If you're feeling extra fancy, a glass of chilled white wine will elevate your dining experience to new heights. Want to make it more satisfying? Throw in some crumbled feta or goat cheese before baking, or serve it with a dollop of creamy Greek yogurt on the side. The galette also pairs wonderfully with a refreshing **iced herbal tea** or a **homemade lemonade**. For a picnic vibe, serve cold slices alongside other finger foods like olives, nuts, and fresh fruits. Wherever you enjoy it, make sure to savor every bite and share the love! 🥂🍇

Equipment

Rolling Pin

Ensure the dough is evenly rolled out for perfect results. If you don't have a rolling pin, an empty wine bottle can serve as a substitute.

Baking Tray

A sturdy baking tray ensures even baking. Line with parchment paper to prevent sticking.

Sharp Knife

A sharp knife makes slicing vegetables smooth and easy. Make sure it's well-honed for the best results.

Pastry Brush

For a glossy finish, using a pastry brush to apply the whisked egg is essential. If you don't own one, a clean paintbrush works too!

Variations

Cooking for someone with dietary restrictions? No problemo! 🌿🌾 You can easily adapt this recipe to be *gluten-free* and *vegan*. **Gluten-Free Version**: Substitute the regular flour with a good quality gluten-free flour blend. Add a pinch of xanthan gum to help the dough hold together if your flour blend doesn't already contain it. **Vegan Version**: Swap the butter for a plant-based alternative like margarine or coconut oil. For the filling, replace the curd cheese with a rich cashew cream or vegan cream cheese. Instead of an egg wash, use a mix of plant-based milk and a touch of maple syrup to get that golden, glossy finish. Healthy eating doesn't mean you have to sacrifice flavor. 🌱✨

Faq

Why does my dough crack when I roll it out?
Crumbling or cracking dough usually means it's too dry. Add a little more water, one teaspoon at a time, until it holds together better.
How can I prevent my galette from being soggy?
Make sure to slice your vegetables thinly and pat them dry to remove excess moisture. You can also sprinkle a thin layer of flour or cornstarch on the dough before topping with veggies.
What is the best way to store leftover galette?
Store leftovers in an airtight container in the fridge. To reheat, warm in an oven at 175C (350F) until heated through, maintaining the crispiness of the crust.
Can I use frozen vegetables in this recipe?
Yes, but make sure to thaw and drain them well to avoid excess moisture, which can make the galette soggy.
How can I make my crust extra flaky?
Ensure your butter is very cold. You can even chill the flour and mixing bowl to keep everything cool during preparation.
Can I make the dough in advance?
Yes, you can prepare the dough up to two days in advance. Wrap it tightly in plastic wrap and store in the fridge until ready to use.