Description
A delightful dish that combines savory roasted vegetables with creamy goat cheese, all wrapped in a flaky pastry crust.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 4 to 6 tablespoons cold water
- 2 cups assorted seasonal vegetables (such as zucchini, bell peppers, and red onions), chopped
- 4 oz goat cheese, crumbled
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the chopped seasonal vegetables with olive oil, fresh thyme, salt, and black pepper. Spread the vegetables evenly on a baking sheet and roast for about 20-25 minutes, or until they are tender and caramelized. Remove from the oven and let them cool slightly.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer the rolled dough to a parchment-lined baking sheet.
- Assemble the Galette: Spread the crumbled goat cheese evenly over the center of the dough, leaving a 2-inch (5 cm) border around the edges. Layer the roasted vegetables on top of the goat cheese.
- Fold the Edges: Gently fold the edges of the dough over the filling, pleating it as you go to create a rustic edge. The center will remain open.
- Bake the Galette: Brush the crust with a little olive oil for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the vegetables are heated through.
- Serve: Remove the galette from the oven and let it cool for a few minutes. Drizzle with additional olive oil if desired. Slice and serve warm or at room temperature as a delicious appetizer or main dish.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Swap goat cheese for feta or ricotta if desired.
- Add nuts like walnuts or pine nuts for extra crunch.
- Use seasonal vegetables based on availability for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer/Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Roasted Vegetable, Goat Cheese, Galette, Pastry, Vegetarian