This vegetable galette recipe is essentially a savory tart with roasted vegetables and a ridiculously indulgent cream sauce atop a quick, easy, flaky pastry crust. Lovely during winter, fall, spring, even summer.
Vegetable galette. Because secretly, we all want to eat pie for dinner. And this savory tart will convince you that pie for dinner isn’t only conceivable but doable thanks to its buttery, flaky pastry smothered a creamy cheese sauce and perfectly roasted vegetables that are surprisingly sweet and tender. So go on. Have a second slice. After all, you’re eating your vegetables.–Angie Zoobkoff
How To Make The Flakiest Pastry
We all know that cold butter is the secret to flaky pastry. But there’s a little-known corollary to that rule. And it stipulates that you not only want to start with cold butter, but you want the butter to remain cold until the moment it hits the hot oven. To achieve that, the author of this recipe grates the butter rather than chopping it into chunks. The resulting wisps of butter can then simply be stirred into the flour in a matter of seconds rather than having to manhandle the butter and attempt to defy physics as you smash the butter into smaller and smaller particles. One taste of this crisp yet tender pastry that’s flaky as can be and we think you’ll be grating your butter for evermore.
Vegetable Galette Recipe
- Quick Glance
- 30 M
- 2 H
- Serves 2 to 4
- For the pastry
- 1 1/4 cups (150 g) all-purpose flour, plus more for the work surface
- 3/4 teaspoon (3 g) kosher salt
- 3/4 teaspoon (2 g) freshly ground black pepper
- 1/2 cup (4 ounces or 113 g) unsalted butter, frozen
- 1/3 cup (80 ml) ice water, plus more if needed
- Milk, for brushing
- For the toppings
- 3 medium carrots (about 175 g)
- 4 ounces (113 g) baby red potatoes (about 2 potatoes)
- 4 ounces (113 g) asparagus (about 6 spears)
- 4 scallions
- 1 1/2 tablespoons (23 ml) extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
- Kosher salt
- Freshly ground black pepper
- 1/2 cup (113 g) sour cream or quark
- 2 tablespoons (13 g) freshly grated Parmesan cheese
- Make the pastry
- 1. Whisk the flour, salt, and pepper together in a large bowl. Place a box grater over the bowl and grate the butter on the large holes. Gently toss the grated butter in the flour to distribute it evenly. Stir in the ice water with a fork until the flour mixture is evenly moistened. If the dough seems very dry, add 1 to 2 teaspoons more water and stir to thoroughly combine. Scrape the dough onto a work surface, gather up any crumbs, and knead gently just until the dough comes together, about 2 minutes. Shape it into a disk, wrap it in plastic wrap, and refrigerate until well chilled, about 1 hour.
- 2. On a lightly floured piece of parchment paper, roll out the dough to a 14-inch (35-cm) round. Slide the parchment paper, with the dough, onto a rimmed baking sheet and refrigerate for 15 minutes.
- Prep the galette toppings
- 3. While the dough is in the fridge, slice the carrots on the diagonal to 1/8-inch to 1/16-inch (3-mm to 1 1/2-mm) thickness. Slice the potatoes to 1/8-inch to 1/16-inch (3-mm to 1 1/2-mm) thickness. Trim the asparagus spears and cut them into 1 1/2-inch (4-cm) lengths. Cut the scallions into 1 1/2-inch (4-cm) lengths.
- 4. In a large bowl, gently toss the carrots, potatoes, asparagus, scallions, oil, and lemon zest until completely coated. Season with salt and pepper.
- Assemble the galette
- 5. Preheat the oven to 450°F (232°C).
- 6. In a small bowl, stir the sour cream or quark and Parmesan together. Take the dough out of the fridge and spread the cream mixture evenly over the dough, leaving a 1 1/2-inch (4-cm) uncovered edge all around. Scatter the vegetable mixture on the cream mixture. Fold the edge of the pastry up and over the vegetables to create a folded-over border and an exposed center. Lightly brush the edge of the dough with milk, being careful not to let any milk drip beneath the dough.
- 7. Bake the galette for 20 to 25 minutes, until the pastry is lightly browned and the vegetables are tender. Let the tart cool slightly on the baking sheet. Slide the parchment paper and tart onto a cutting board and cut it into wedges. Serve hot, warm, or at room temperature.
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