If you’ve never had galette, it may be time you’ve tried it. It is much like a pie, but it’s baked without a pie plate, giving it a lovely, rustic, visual quality. It’s also pretty rich, but it’s so good, that I’ll gladly sacrifice calories from another meal to enjoy it. The recipe is not difficult, though it does take a bit of time to prepare.
The end of summer is the perfect time to make it, too. There is an abundance of beautiful vegetables just begging to be tucked into a buttery, pastry crust with some goat cheese, garlic and herbs, then baked until golden and fragrant. It is company worthy, though your family will thank you, for making it just for them. It is irresistible!
For the Pastry:
1 cup all purpose flour
½ teaspoon salt
6 Tablespoons cold, unsalted butter
¼ cup ice water
(I added the leaves of about 3 sprigs of English thyme to the water)
You’ll also need:
1½ tablespoons olive oil
1 clove garlic
1-2 zucchini, (I like to use green and yellow)
3 Roma tomatoes
2 ounces goat cheese (approx.)
OR~ use whatever veggies you want
Other goodies can include basil, thyme, onions, olives…. whatever you like!
1 egg yolk mixed with about a teaspoon of water for the egg wash
Cut the butter into small chunks and keep it refrigerated until absolutely needed. Whisk together the salt and flour. Cut the chilled butter into the flour with a pastry cutter or two knives.
When you have a mixture resembling lumps the size of small peas, add the ice water. Blend the pastry just enough to hold it together and knead it about 3 times. (Don’t overwork or it will get tough)
Shape the dough into a disk, cover with plastic wrap and chill for about an hour.
Press the clove of garlic into the olive oil and allow to sit.
Prepare a cookie sheet or pizza pan by lining it with parchment paper.
Meanwhile, if using zucchini, slice really thin, sprinkle with salt, let it sit, then rinse and drain. Repeat. This will soften the squash and pull some of the liquid out of it, so it won’t make the pastry soggy.
Place about 3 medium, sliced Roma tomatoes (get rid of the seeds, as much as possible) on paper towels and sprinkle salt to taste. Let the juices run out, then pat tops with more paper toweling.
Mix the goat cheese with ½ tablespoon of the olive oil garlic mixture.
Preheat oven to 400º. Roll out the pastry until it is about 14″-16″ in diameter on a piece of parchment paper.
This can sit on any size baking sheet or pizza pan that you may have. Spread the cheese mixture on the bottom of the pastry, leaving a border of about 1½ to 2 inches.
Place the tomatoes in concentric circles on top of the cheese. I added a bit more thyme on top of them. Layer the zucchini on top of the tomatoes. I also added some thinly sliced red onion and a bit more thyme. Pleat the border up around the veggies, and brush exposed crust with egg wash.
Bake for 30 minutes and check for doneness. I kept mine in for another 7 minutes or so, because I wanted a little bit browner crust.
When it’s done, set it out to cool.
I added some snipped basil to the top, once it cooled for a few minutes.
Cool. The should be eaten at room temperature. This fact also gives you plenty of time for great picture taking, if you are serving for dinner!
Really, all you need to go with this is a green salad and a glass of wine.