Vegetable Galette

My husband teases me and says I don’t like to eat leftovers.  Not true at all.  I just don’t like leftovers as they were the first time around.  I like to recreate them into something totally different, so no one knows that they already had their time and space on on the plate.  A couple of days ago, I had made a lot of sauteed vegetables, which of course meant there were quite a few left over.   Don’t get me wrong, they were very good the first time around, but I think the way that I made them tonight made them even better.  I made them into a vegetable galette, which is basically a rustic tart.  Delicious!  I just love the whole idea of rustic cooking.  To me, it seems more real and down to earth than making something picture perfect.  I served this delectable tart along side steak au poive, and a very smooth, bold and fruity Strabilante Verdot.

Rolling out the dough.

Making the galette.

Folding over the edges.

Brush the dough with an egg wash before putting in the oven to bake.

Vegetable Galette

You can use any kind of vegetables you like.  I used sauteed zucchini, yellow squash, red onions, eggplant, mushrooms and garlic, cooked with thyme, oregano and marjoram.  Make sure to drain off any residual oil or liquid from your vegetables before using them as a filling for the dough, otherwise, you will have a gooey mess.

 

The Dough

2 cups flour

10 TBSP cold butter, cubed

1 tsp salt

2 eggs

1/4 cup heavy whipping cream

1 TBSP lemon pepper

 

Mix the flour, butter, lemon pepper and salt in a food processor until well blended, then add the eggs and whipping cream and mix again until the mixture forms into a ball.  Wrap in plastic wrap and refridgerate for at least 1/2 hour before using.

The Filling

Use whatever cooked vegetables you like.

cheese of your choice.  I used Mozzarella.

pine nuts

 

Egg Wash

1 egg

1 TBSP heavy whipping cream

 

Preheat the oven to 375* F

After the dough is ready, roll it to about 1/4-1/2 ” thickness on a lightly floured surface.  Then place on a baking sheet lined with parchment paper.  Cover the surface of the dough with the cheese of your choice, leaving about 2″ uncovered around the edges.  Then cover with the cooked vegetables.  Layer with more cheese and finish with pine nuts.  Gently fold the dough over and layer it to a width of about 2″ from the edges.  Brush the dough with egg wash and bake for about 45 minutes or until your crust is golden brown.  Your will have a rich, buttery crust that is really light and flaky.  Serve hot.