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Roasted Vegetable Galettes - all-purpose

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all-purpose flour baking powder sugar olive oil _____ filling carrots cauliflower red onion kosher salt olive oil garlic spinach mushrooms fresh thyme crumbles olive oil freshly ground pepper egg water
Viewed: 94 - Published at: 6 years ago

Ingredients

  • FOR THE DOUGH:
  • 14 Tablespoons All-purpose Flour
  • 1/2 cups White Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoons Sugar
  • 1/4 teaspoons Salt
  • 1/4 cups Water
  • 2 Tablespoons Extra Virgin Olive Oil
  • _____
  • FOR THE FILLING:
  • 3/4 cups Chopped Carrots
  • 1-1/2 cup Chopped Cauliflower
  • 1 whole Medium Red Onion, Cut Into Chunks
  • Kosher Salt
  • 1 teaspoon Extra Virgin Olive Oil
  • 6 cloves Garlic, Unpeeled
  • 3 cups Spinach
  • 1 cup Mushrooms, Sliced
  • 1 Tablespoon Fresh Thyme, Chopped
  • 3 ounces, weight Goat Cheese Crumbles, Divided Use
  • 1 teaspoon Olive Oil
  • Freshly Ground Pepper
  • 1 whole Egg
  • 1 Tablespoon Water

Method

  • *Makes 4 4 1/2" galettes, which are perfect for lunch or dinner with a small side. Can be used to make a large freeform galette as well.
  • 1. For the dough: Add dry ingredients to a food processor. Pulse for 30 seconds to mix up. Add water and olive oil, mixing until the dough forms a ball. Dough should be slightly tacky. Add more water or flour to get the right consistency. Remove, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • 2. Preheat oven to 400F. Place chopped carrots, cauliflower and onion in a bowl. Toss with some kosher salt and a little olive oil. For a lighter option, spray generously with cooking spray and toss-it works just as well. Spread out in a greased baking sheet.
  • 3. Take your garlic cloves, still in their skin, and place in a piece of tinfoil. Add a tablespoon or two of water and seal. Place on baking sheet with veggies.
  • 4. Bake vegetables and garlic for 25-35 minutes, until browned. Check on them and move them every 10 minutes to prevent burning and sticking.
  • 5. Cook spinach and mushrooms in a saute pan until all the liquid has evaporated. This is important since you don't want soggy dough.
  • 6. Place all of your cooked vegetables into a bowl. Mix in the thyme and half the goat cheese.
  • 7. Squeeze roasted garlic into a small bowl once it has cooled down a little. It should be soft. Mix in a teaspoon of olive oil to create a paste-like consistency. Add to the vegetable mixture.
  • 8. Salt and pepper your filling to taste.
  • 9. Divide dough into four pieces. Roll each one into a rough circle, about 6" wide and 1/4" thick.
  • 10. Divide the filling between the four pieces of dough, placing in the middle and leaving at least 1 1/2" of dough around the edge. Press down with the spatula to help flatten the filling. Sprinkle the rest of the goat cheese on top of each galette. Then fold up the sides of the dough, pinching each section together. I find 5 sides was the easiest to maneuver.
  • 11. Mix egg and tablespoon of water to make egg wash. Brush the galettes.
  • 12. Place on baking sheet and cook at 400F for 25-30 minutes until browned, checking every 10 minutes or so. Serve warm.

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