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Summer Vegetable Galette

5.0(483)

A savory galette is the easier and more streamlined cousin of a classic quiche. It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all. In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust. Feel free to use any combination of cooked vegetables instead, even leftovers from the fridge. You’ll need three cups total. Serve it as you would quiche, with a salad for lunch or a light dinner.

by Melissa Clark·published 2014-08-27

Open original recipe

Dinner, Lunch, Main Course

Servings

8 servings

Total time

Calories / serving

302 kcal

Ingredients (19)

serves

2/3 cup/80 grams all-purpose flourflour
2/3 cup/90 grams rye flour or whole-wheat flourflour
1 teaspoon/5 grams sugarsugar
1/2 teaspoon/3 grams fine sea saltsalt
1 large eggegg
Heavy cream, as neededheavy-cream
1 stick/113 grams unsalted butter, cut into big piecesbutter
2 teaspoons/10 milliliters lemon juice
1/2 teaspoon/4 grams grated lemon zest (optional)
2 medium eggplant (about 1 pound), trimmed and thinly slicedeggplant
2 medium zucchini (about 3/4 pound), trimmed and thinly slicedzucchini
1 pound plum tomatoes, cored and thinly slicedtomato
Extra-virgin olive oil, as neededolive-oil
Kosher salt, as neededsalt
Black pepper, as neededpepper
2 hot chile peppers, such as cherry peppers, seeded and mincedchile-pepper
3 ounces goat cheese, softenedgoat-cheese
1 small garlic clove, grated or pressedgarlic
1 teaspoon thyme leavesthyme

Instructions (7 steps)

01In 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 1/3 cup. Lightly whisk the egg and cream together.
02Add 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 1/4 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.
03Put 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.
04When 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.
05Heat 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.
06Decrease 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 1 1/2-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.
07Transfer galette to oven and bake until golden brown, about 40 minutes. Cool on a wire rack for at least 20 minutes before slicing.