Rustic Vegetable Galette
This is a versatile method for utilizing whatever garden produce is in season. The key is to keep the butter in the crust cold until it hits the oven, creating distinct, flaky layers.
Temperature control is your primary ingredient.
If your kitchen is warm, chill your dough twice as long as the instructions state to prevent the butter from melting prematurely.
- Large mixing bowl
- Rolling pin
- Rimmed baking sheet
- Parchment paper
- Mandoline or sharp chef's knife
What goes in.
- 1 1/2 cupsall-purpose flour
- 1/2 cupcold unsalted butter, cubed
- 1/4 cupice water
- 1/2 cupcrumbled goat cheese or ricotta
- 2 cupsseasonal vegetables (zucchini, tomatoes, or leeks), thinly sliced
- 1 tbspolive oil
- 1egg, beaten for wash
Maintaining Butter Strata
Work the butter into the flour until you see pea-sized clumps; these solid fats create steam pockets in the oven, ensuring the crust shatters when bitten.
The method.
Prepare the pastry
Cut the cold butter into the flour using your fingers or a pastry cutter. Add ice water a tablespoon at a time until the dough just holds together. Flatten into a disc, wrap, and chill for 30 minutes.
Roll the base
On a floured surface, roll the dough into a rough 12-inch circle about 1/8-inch thick. Move it to a piece of parchment paper on your baking sheet.
Build the layers
Spread the cheese in the center, leaving a 2-inch border. Arrange your vegetable slices over the cheese in an overlapping pattern, starting from the center and working outward.
Fold and seal
Fold the edges of the dough over the outer rim of the vegetables, pleating as you go. Brush the exposed dough with the egg wash for color.
Bake
Bake at 400°F (200°C) until the crust is golden brown and the vegetables have softened, usually 35 to 40 minutes.
Other turns to take.
Summer Squash and Basil
Layer thin coins of yellow squash and zucchini with a thin layer of basil pesto underneath.
Root Vegetable
Use paper-thin slices of parsnip and beet, topped with fresh thyme and a sharp cheddar.
When it doesn't go to plan.
Salt your sliced vegetables and let them sit on paper towels for 10 minutes to draw out excess moisture before assembly.
If using watery vegetables like tomatoes, remove the seeds before slicing.
Let the galette rest for 10 minutes after pulling it from the oven to allow the juices to settle back into the filling.
The ones that keep coming up.
Why is my crust soggy?
The vegetable slices might be too thick or held too much water. Ensure they are sliced paper-thin and patted dry before layering.
Can I use store-bought puff pastry?
Yes, it will produce a different, lighter texture, but you should still follow the free-form assembly method.
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