On The Menu: Veggie Galette

Craving some cozy winter fare this weekend? Look no further! Food & Drink Editor Maggie Pate is sharing her recipe for a hearty, delicious and surprisingly simple to prepare veggie galette.
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Craving some cozy winter fare this weekend? Look no further! Food & Drink Editor Maggie Pate is sharing her recipe for a hearty, delicious and surprisingly simple to prepare veggie galette.
Image Credit: Maggie Pate

Image Credit: Maggie Pate

Savory or sweet galettes are often our go to weekend fare. With barely any prep, you can have a delicious dish in the matter of an hour. Did we mention the pastry dough is to die for? 

The inspiration for this particular version was chicken pot pie, but transforming this recipe to include an array of  vegetables resulted in a big SUCCESS (we've made it 4 times already).

Image Credit: Maggie Pate

Image Credit: Maggie Pate

INGREDIENTS:
1 & 2/3 cups flour
1 tablespoon sugar
1 teaspoon salt
2/3 cup unsalted butter
2-4 tablespoons ice water
1 tablespoon of chopped rosemary
3 cloves garlic chopped
1/3 cup cream of mushroom soup
2 shallots
6 small yellow squash
3 corn ears
1/2 butternut squash
6 long carrot roots
1/3 cup chopped walnuts
2 tablespoons cornstarch
1 tablespoon maldon salt
4 tablespoons salted butter
1/2 cup goat cheese crumble
1 egg

Image Credit: Maggie Pate

Image Credit: Maggie Pate

DIRECTIONS:

  •  Chop the butter into pea-sized sections.
  • Using standing mixer - combine the flour, sugar, and salt together with paddle attachment. Slowly add diced butter until the texture is crumbly.
  • Add a tablespoon of ice cold water, mix quickly. Then add another tablespoon until the texture is more dough-like. Between 2 to 4 tablespoons should be plenty. (Editor's Note: Every time I bake a galette, 2 tablespoons seems to be sufficient.)
  • Create a disk with the dough, bundle in plastic wrap and refrigerate for 30 to 45 minutes.
  • Preheat oven to 400 degrees. Mix the cornstarch and walnuts in a small bowl then set aside.
  • Chop carrots, yellow squash, butternut squash and shallots. Cut corn off cob. 
  • In a large sauté pan, melt butter on medium heat then sauté all veggies with garlic and rosemary. Stir every so often, after about 1o minutes stir in cream of mushroom soup. Continue to cook for another 5 minutes, then set aside to cool.
  • Place baking parchment on a baking sheet and dust with flour. Roll out the chilled dough and cut out a circle (7 inches across for a small galette). Transfer cut out dough onto baking sheet.
  • Add goat cheese crumble to the cooled vegetables.
  • Evenly spread the walnut mixture in center of dough leaving 1.5 inch margin for small galette. 
  • Spread the vegetables on top of the nut mixture, then fold in the edges.Beat egg in small bowl, then brush the top of the dough. Sprinkle the top with Maldon Salt.
  • Bake for 18 to 25 minutes, until crust is golden and crisp - enjoy! 
Image Credit: Maggie Pate

Image Credit: Maggie Pate

p.s. Veggie galettes pair perfectly with our favorite soup