Late Summer Vegetable Galette
I’m a hardcore pie lover. I love a good flakey crust, and really love to change things up and make a savory one every once and a while, and galettes are one of my favorite ways to shake things up. If you’re not already familiar, don’t be intimidated, this vegetable galette recipe is easy as piling filling on top of a pie crust and sticking it in the oven. They’re crazy simple, I promise.
This is a nice easy dinner if you’re looking for a way to use up those amazing summer veggies still sitting on your counter. The great thing about this is that you can use all sorts of veggies, so don’t be afraid to experiment and change things out with whatever you have on hand.
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VEGETABLE GALETTE RECIPE
Pate Brisee
(pie dough)
Adapted from Martha Stewart
21/2 Cups of AP Flour
1 Teaspoon of Salt
1 Teaspoon of Sugar
2 Sticks of Unsalted Butter (cut into small pieces)
1/4-1/2 Cup of Ice Water
*The original recipe calls for combining ingredients in a food processor, however I use my Kitchen Aid mixer, and just make sure the butter is extra cold to compensate for a little extra time (I stick the cut up butter into my freezer for just a couple minutes before I get started).
Combine flour, salt, and sugar in bowl of elextric mixer. Add in butter pieces and beat on medium with the paddle attachment until mixture resembles coarse meal. Add in ice water slowly, with mixer on, until dough just holds together, but isn’t wet or sticky.
Divide dough into two equal balls. Flatten into disks, plastic wrap, and chill for at least an hour.
The Filling
1 2/2 Tbsp Butter
1/3 Onion, chopped
2 Cloves of Minced Garlic
1/2 Bunch of Asparagus, chopped into small pieces
1 1/2 Cups of Summer Squash, cut up
1 Tomato, cut into large slices
Olive Oil
Egg Wash
Parmesan Cheese
Preheat oven to 400 degrees.
Sauté onion in butter until tender. Add in asparagus, squash, and garlic, and sauté until veggies are slightly tender. Remove, and allow to cool.
Roll out chilled dough into rough circles and place on greased baking sheet. Cover the middle area of the dough with onions, then layer with asparagus, squash, and finally a large slice or two of tomato. drizzle with a little bit of olive oil, and season with salt and pepper to taste. Fold up edges of pie crust and pinch together so they hold their shape. Brush with a little egg wash (egg lightly beat with a little bit of milk), and bake for 30 minutes, or until crust is golden brown, and vegetables are soft. Remove, and top with a little parmesan. Allow to cool for 10 minutes before serving
