Recipes

Garden Vegetable Galette

This week’s recipe was inspired by the beautiful local eggplant I found at the market. I rarely cook with eggplant so I had to do a little research to figure out what to make. I didn’t want to make anything too heavy since it’s so hot outside. I finally settled on a galette, which is basically a pie where you fold the dough around the filling instead of putting it in a pie plate. I made fruit galettes before but the savory version was a first. I was mostly inspired by Fork Knife Swoon although I did tweak the recipe quite a bit.

Check out her recipe to make her crust recipe, sightly different from the ones I made in the past. I followed her crust recipe to a tee and it was wonderful. Flaky goodness.

Here’s what I used for the filling:

– Freshly grated baby Swiss cheese (approximately 3 cups)

– Tomatoes, thin sliced

– Yellow squash, thin sliced

– Eggplant, thin sliced

– Fresh basil leaves

– Salt and pepper

– Freshly grated Parmesan

What to do next?

  1. Start by making your dough and chilling it for one hour or so (I only chilled mine for 30 minutes and it still worked fine). You could also use store-bought pie crust but it might lose some of its rustic feel.
  2. Make big circles (although the shape isn’t too important) with the dough, using one disk at a time. The dough should be approximately 1/8 inch thick. Place your dough on a parchment paper, on a baking sheet.
  3. Start by spreading the Swiss cheese on your dough, leaving about one inch all around.
  4. Add the vegetables in the design of your choice. It is okay to have them over each other but don’t exaggerate either. 😉
  5. Fold the edge of your dough over the filling. Brush the dough with milk and/or eggs.
  6. Season with salt and pepper, then sprinkle with Parmesan cheese.
  7. Bake for 30-50 minutes at 375˚F, until the crust appears to be well cooked and golden.
My little prep station
My little prep station
Filling the dough
Filling the dough
Before baking
Before baking
After baking (different galette)
After baking (different galette)

I really loved the result and the leftovers were just as good too! Since my husband doesn’t eat most of the vegetables in this dish, that meant I had it all for me! It can be a great thing when I like something as much as I liked this dish! 🙂

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