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The Turquoise Table

Kristin Schell

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in Dinner· Recipe Collection· Veggies & Sides

Our Favorite Galette

Originally posted on July 29, 2009. Roasted Vegetable Galette remains a favorite at The Schell Cafe. Galettes are a wonderful way to use fresh produce from the garden, your CSA, or Farmers Market. Any combination of your favorite vegetables will work in this classic French dish. Bon Appetit!

 

Roastedveggalette

Sadly, our last produce basket of the season from Tecolote Farms arrived on Monday. I will so miss our weekly abundance, especially the challenge of identifying and using much of the bounty.  Luckily, this week was a no-brainer.  The basket was filled with favorites.  Eggplant, zucchini, basil, tomatoes, peppers, melons, edamame, garlic…

One of the Littles asked if she could help me make dinner today.  Be still my heart.  She’s become quite the little chef and I love watching her discover and create on her own. And, this soon-to-be eight year old can hands down make the best guacamole. Ever.  ‘It’s all in the limes and seasoning,’ she says.

First, we assessed the produce in the basket this week and determined we had everything we needed.  We didn’t follow a specific recipe, but I’ll give you approximate measures and ingredients so you can make your own.  Or follow the meathod, but experiment with your own favorite veggies and flavors!

We had an abundance of eggplants, onions and zucchini.  So, that’s what we used.

galetteeggplant

Slice up the veggies lengthwise.  They will arrange better in the tart, if the slices are long and skinny.  We used these darling little white eggplants, but if you are shopping a medium sized purple one will work too.  We sliced about 5 small zucchini, but 1-2 medium ones are fine.  And, two small purple onions.  We ended up roasting two pans full of vegetables.  But, I always roast more than I need. Roasted veggies are yummy on sandwiches, tossed in pastas, served with chicken or added to couscous….So, roast what you’ve got, err on the side of too much, and have fun eating up the extras.

galetteveggies

Toss your veggies in a little olive oil, sprinkle generously with coarse sea salt, and roast at 400 degrees for 20 minutes or so.  You want them to be browned, still firm, but not crispy.

While the veggies roasted we made our own pesto.  We have oodles of basil right now in our garden and from Tecolote, so I made a really big batch with all the usual suspects…basil, pine nuts, parmesan cheese, garlic and olive oil.  My little sous-chef grated the parmesan for me.

galetannaparm

When the veggies and pesto are finished it’s time to assemble your galette.  To quote my daughter this is the bestest part.  You’ll need about 8 – 10 sheets of phyllo dough.  I used Athens Fillo because I had it in the freezer.  Carefully, arrange the dough sheets making a cross-pattern as you line your pie pan.

galettepastry

Next, paint the pesto onto the pastry.  Use a light hand as the dough is very thin and delicate.

galetteannapesto

You are not seeing double.  We are making two galettes!  Feel free to make two, or three of your own.  It’s just as easy to make two as it is one.  Plus, we really had an abundance of veggies today. And as you recall, I have an abundance of mouths to feed.

galettefilled

Next, fill the galette with the roasted veggies arranging them in a layered star pattern.  Or just toss them in.  Really it doesn’t matter.  For some punch and undeniably delicious flavor, we added a handful of pitted, sliced greek olives and a sprinkling of goat cheese to our galette.  I also topped the tart with a rosemary sprig.

galetteprebake

Fold up the sides of the pastry, rotating the dish as you crimp up the edges.  I brushed an egg wash (one egg beaten with a little bit of water) over the top of the pastry to give it a yummy golden glaze.

Bake the galette for about 25 minutes at 325 degrees.

We served our galette with cedar plank grilled salmon topped with extra pesto.  But the galette is perfect with anything, or even on it’s own.

galettebrother

Roasted Vegetable Galette (list of ingredients)

1 -2 medium eggplant, sliced lengthwise

2 medium zucchini or squash, sliced lengthwise

2 purple onions, quartered and separated

olive oil

coarse sea salt

Pesto (home made or store bought)

Phyllo dough (about 8- 10 sheets)

5-6 greek olives, pitted & halved

2 -3 Tbs crumbled goat cheese

rosemary sprig, for garnish

1 egg + 1 Tbs water, lightly beaten for egg wash

Enjoy!

Love,

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Filed Under: Dinner, Recipe Collection, Veggies & Sides Tagged With: CSA, eggplant, roasted vegetables, squash, summer suppers

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Comments

  1. Susan says

    at

    I’m so excited to try this galette. I too picked up a bountiful basket from our CSA and was so glad to know exactly what I should do with it.

  2. Petra says

    at

    I will definitely try this galette. I see your kid enjoy it too 🙂

  3. albertina@espressomakersandmachines.com says

    at

    I’m so excited to try this Roasted Vegetable Galette. Looks delicious and at the same time very healthy. Surely your kids enjoy doing it too. 🙂

  4. Leila says

    at

    Making this for dinner!! Love that you can still help me with cooking from afar!!! My family really thanks you for all you taught me in the kitchen 🙂

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I'm on a mission to love my neighbors. I put an ordinary picnic table in my front yard, painted it turquoise and invited neighbors, friends, and even strangers to hang out and do life together at the Turquoise Table®.

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