Summer Vegetable Galette
Updated June 8, 2023
- Total Time
- 2 hours plus at least 2 hours' chilling
- Rating
- Comments
- Read comments
Ingredients
- ⅔cup/80 grams all-purpose flour
- ⅔cup/90 grams rye flour or whole-wheat flour
- 1teaspoon/5 grams sugar
- ½teaspoon/3 grams fine sea salt
- 1large egg
- Heavy cream, as needed
- 1stick/113 grams unsalted butter, cut into big pieces
- 2teaspoons/10 milliliters lemon juice
- ½teaspoon/4 grams grated lemon zest (optional)
- 2medium eggplant (about 1 pound), trimmed and thinly sliced
- 2medium zucchini (about ¾ pound), trimmed and thinly sliced
- 1pound plum tomatoes, cored and thinly sliced
- Extra-virgin olive oil, as needed
- Kosher salt, as needed
- Black pepper, as needed
- 2hot chile peppers, such as cherry peppers, seeded and minced
- 3ounces goat cheese, softened
- 1small garlic clove, grated or pressed
- 1teaspoon thyme leaves
For the Dough
For the Filling
Nutritional analysis per serving (8 servings)
302 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 7 grams protein; 554 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to ⅓ cup. Lightly whisk the egg and cream together.
- Step 2
Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to ¼ cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- Step 3
Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- Step 4
When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- Step 5
Heat oven to 425 degrees. Spread out eggplant, zucchini and tomatoes in one layer on three separate sheet pans or cookie sheets. Drizzle generously with oil and season with salt and pepper. Roast vegetables, tossing zucchini and eggplant occasionally, 35 to 40 minutes. Eggplant and tomatoes will be golden at the edges; zucchini will be tender. Don’t let the vegetables get too dark because they will continue to brown in the tart. Transfer vegetables to a bowl (you want to have about 3 cups of them) and toss with chile peppers.
- Step 6
Decrease oven temperature to 400 degrees. In a small bowl, combine goat cheese, garlic and thyme leaves. Spread mixture in a thin layer over crust, leaving a 1½-inch border all around. Arrange vegetables evenly over goat cheese. Fold up edges of crust, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture.
- Step 7
Transfer galette to oven and bake until golden brown, about 40 minutes. Cool on a wire rack for at least 20 minutes before slicing.
Private Notes
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Comments
This is fantastic . . . but be aware that it takes a long time to make. The better the goat cheese, the better the galette in this case, since dri-er cheese will not meld properly.
Cop out and use a good store bought whole wheat pie crust. Sounds like this recipe would fill 2 crusts. Switch onions and peppers for zucchini which, lets face it, is ONE BORING VEGETABLE!
I made with Eggplant, leeks, and foraged Agaricus mushrooms. Very yummy but a verging on too rich. Next time I would use less butter in the crust. I didn't have goat cheese. I used queso fresco so did not get the goat cheese tang which would have been nice.
Make the dough ahead of time; it is supposed to be refrigerated for 2hour-3days.
I used all lard in the pastry and it was difficult to kneed. Kept cracking and refused to roll out much at all before crumbling. One -to-one white flour to wheat never works for me. The interior was delicious with goat cheese, garlic and fresh thyme adding a savory delight.
I have an abundance of garden red ripe tomatoes and zucchinis, so this recipe served as my inspiration. I chopped the vegetables along w a sliced red onion and after dowsing it all with olive oil, piled it on a sheet pan with thyme and oregano from the garden. I roasted it up. Then unrolled my Trader Joe’s pie crust, spread it with Dijon mustard, and pre-baked it 10 minutes. Removed the crust from the oven, piled on the roasted vegetables (after removing the herb branches), goat cheese, salt/pepper, and turned the edges up. Back into the hot oven for 15 minutes. I just enjoyed a big slice! Oh yes! Thank you for the inspiration. Delicious! I’m already looking forward to another slice tomorrow morning for breakfast.
I’m late to the party cuz this recipe’s been around awhile but I just got around to making it. I followed the recipe except that I used all 10 ounces of the goat cheese log I had on hand. I added an egg to the cheese to make it a bit more spreadable on the crust. I served it for dinner alongside corn on the cob and a green salad. We were in heaven. The crust was crisp and flavorful. I brushed the folded over edge with heavy cream and sprinkled it with Maldon salt. I could eat this any day of the week!