Spanish Vegetable Galette

Our friend Bryan has always liked it when I prepare my squash and mushroom saute, so when he comes over for dinner, I like to prepare that for him when I can.  This time when he came over, though, I made it a little different.  His reaction was “WOW!!!!!”   Dinner for 3  I think it’s a winner.  As you know, I am always trying to look for something new and exciting when it comes to food and recipes.  I love that “WOW!!!!!!” reaction when I prepare something yummy and/or different to my guests.

This rustic vegetable tart is easy to make and is a real winner.  It is also very versatile.  You can use any vegetables you like and change them up as much as you want to add some more variety.

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Spanish Vegetable Galette

 The Dough

1 1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1 tsp cayenne pepper

1 tsp chili powder

1 egg

5-6 TBSP heavy whipping cream

 

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Mix the dry ingredients and the butter together in a food processor until it is crumbly.   You can also mix my hand too.  Then add the egg and the cream and continue to process until the dough forms into a ball.  Once the dough forms into a ball, wrap it in plastic wrap and place it in the refrigerator for at least 30 minutes before rolling out on a lightly floured surface.

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The Filling

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1 cup frozen corn,

1 zucchini squash sliced thin

1 yellow crookneck squash, sliced thin

1/2-3/4 cup sliced mushrooms

1/4 red onion, sliced thin

1/2 red bell pepper, sliced thin

1 pasilla or poblano pepper, seeded and sliced thin

2 TBSP garlic

salt & pepper to taste

1-2 tsp cumin

1 tsp each fresh oregano and and thyme, chopped fine

1 cup shredded white cheese or Mexican cheese

olive oil and butter for cooking

2-3 TBSP pine nuts

 

Melt your butter and olive oil in a hot skillet and add the vegetables and seasonings.  Cook for about 5-7 minutes, or until the vegetables are cooked, but still have a slight bit of crispness and snap left.  Add the fresh herbs and mix together thoroughly.

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While the vegetables are cooking, pull the dough out of the refrigerator and let it rest a bit before rolling it out.  It does not have to be a perfect shape because once you fill it with the cheese and vegetables, you are going to fold over the edges anyway.

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Preheat the oven to 375* F

Once the dough is rolled out, spray a baking pan with cooking spray.  Roll the dough gently onto the rolling pin and then lay it on top of the pan.  Sprinkle the cheese all around the dough, leaving an edge of about 1-1 1/2 inches all around the sides.   Add the vegetables, making sure to use a slotted spoon or spatula to drain the vegetables from as much of the oil/butter as possible.  A soggy dough will leave you with a soggy mess.  Then add the pine nuts on top of the vegetables and fold over the edges of the dough all around.  Bake for about 40-50 minutes or until the dough comes out lightly golden and slightly crispy.   Let cool for at least about 5 minutes before cutting and serve warm.

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Though Bryan really enjoyed the whole meal, I think the Spanish vegetable galette was the highlight for him.  He called it a vegetable pizza, which in a way, I guess it kind of is.  He took the rest home for yet another meal.  I just love feeding people and making them happy.  That just makes my day.  🙂

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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