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