Roasted Vegetable Galette

Materials

Pastry (or use pre-made)

• 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
• 1/4 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/4 cup ice water

Filling

Vegetables for roasting. Most anything will work. I used:

• zucchini
• japanese eggplant
• red pepper
• red onion
• carrots
• garlic

• olive oil
• salt (I used rosemary infused!)
• pepper

• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella
• 2 Tbsp slivered basil leaves

Glaze

• 1 egg yolk beaten with 1 teaspoon water

Methods

Dough

1. Whisk together the flour and salt in a large bowl.
2. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
3. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture.
4. With your fingertips or a wooden spoon, mix in the liquid until large lumps form.
5. Pat the lumps into a ball; do not overwork the dough.
6. Cover with plastic wrap and refrigerate for 1 hour.

Filling

1. Preheat oven to 400F.
2. Chop vegetables into roughly equal-sized pieces and arrange on a roasting pan.
3. Drizzle with olive oil and season with salt and pepper. Toss to cover.
4. Bake vegetables for 25-35 minutes, until they start to brown. Check and move around every ~10 minutes.
5. Take out of the oven and let cool for ~10minutes.
6. In a bowl, mix vegetables and cheese together. Season to taste.

Assembly

1. Preheat oven to 400F
2. On a floured work surface, roll the dough out into a 12-inch round.
3. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border.
4. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
5. Brush crust with egg yolk glaze.

Baking

1. Bake the galette until the cheese is puffed and the galette is golden brown, 30 to 40 minutes.
2. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate.
3. Cut into wedges and serve hot, warm or at room temperature.

References:

Baking barrister: http://www.bakingbarrister.com/2010/08/roasted-vegetable-galette.html
Smitten Kitchen: http://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/