Summer Vegetable Galette
Recipe Date:
August 26, 2020
Serving Size:
8
Cook Time:
04:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 2/3 cup (80 grams) all-purpose flour
- 2/3 cup (90 grams) rye flour or whole-wheat flour
- 1 tsp (5 grams) sugar
- 1/2 tsp (3 grams) fine sea salt
- 1 large egg
- heavy cream, as needed
- stick (113 grams) unsalted butter, cut into big pieces
- 2 tsps (10 milliliters) lemon juice
- 1/2 tsp (4 grams) grated lemon zest (optional)
- 2 medium eggplant (about 1 pound), trimmed and thinly sliced
- 2 medium zucchini (about 3/4 pound), trimmed and thinly sliced
- 1 lb plum tomatoes, cored and thinly sliced
- extra-virgin olive oil, as needed
- kosher salt, as needed
- black pepper, as needed
- 2 hot chile peppers, such as cherry peppers, seeded and minced
- 3 ozs goat cheese, softened
- 1 small garlic clove, grated or pressed
- 1 tsp thyme leaves
Directions
Tasting notes: We love making vegetable galettes in summer when the garden is booming with fresh vegetables, and it tastes great with Pinot noir. Roasted vegetables and goat cheese in a savory crust = perfect for Pinot noir!
Serena's tips: Because we have a great bakery in Healdsburg, we use a pre-made pie crust from Downtown Bakery. Also, for the goat cheese CHEVOO has amazing whipped goat cheese that works great with this dish.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1016759-summer-vegetable-galette
Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of Andrew Scrivani for The New York Times.
