ROASTED VEGETABLE GALETTE

Roasted Vegetable Galette image

Categories Vegetable Pie Tart Fall Potluck Summer Winter Brunch Dinner Lunch Bake Roast Healthy Vegetarian

Number Of Ingredients 19

Ingredients

2 cups Butternut Squash, cut into 1 inch pieces
2 cups Eggplant, cut into 1 inch pieces
2 cups Carrot, cut into 1 inch pieces
2 cups Zucchini, cut into 1 inch pieces
1 Onion - large, cut in half then sliced
1/4 cup Olive Oil
1 teaspoon Salt
1/2 teaspoon Pepper
6 1/4 ounces All Purpose Flour
2 3/4 ounces Whole Wheat Flour
1 tablespoon Sugar
1 teaspoon Salt
10 ounces Unsalted Butter - cubed and chilled
7 tablespoons Ice Water
1 teaspoon White Vinegar
1 Egg, lightly beaten
8 ounces Cream Cheese
1 tablespoon Grainy Dijon Mustard
1 cup Parmesan, Shredded

Steps:

FOR THE DOUGH
Cut butter into small cubes and put in the freezer for 15 minutes. Combine water and vinegar and place in the freezer with the butter. This makes the ingredients very cold which helps when making the dough.
Put both flours, 1 tablespoon sugar and 3/4 teaspoon salt in a food processor. Pulse to combine. Add butter and pulse around 10 times until it looks like coarse sand. Pour into a medium bowl.
Sprinkle the water-vinegar mixture over flour. Using a rubber spatula, fold to combine (sometimes I use my hands towards the end). The dough will seem dry and barely hold together. That's ok. Place mixture on plastic wrap and press into a 4 inch square (not a round). Refrigerate for 1 hour.
Put 1/4 cup flour on your counter and roll out the dough into a 8 x 11 inch rectangle (think notebook paper). Fold the dough into thirds like you are folding a letter into an envelope. Turn 90 degrees and repeat. Do this again 2 or 3 times until the dough is not as dry and is coming together. The last time fold into a 4 inch square and wrap in plastic wrap. Refrigerate for 1 hour.
FOR THE VEGETABLES
Preheat oven to 425 degrees. Chop vegetables and place in a large mixing bowl with olive oil, salt and pepper. Stir so all vegetables have a light coating of oil and seasonings.
Cover a sheet pan with foil (makes clean up easier) then place the vegetables on the pan. Put pan on the upper-middle rack for 45 minutes stirring halfway through. The veggies should be lightly browned. If not, roast another 10 minutes.
FINAL ASSEMBLY AND BAKING
Preheat the oven to 375. Place a pizza stone on lower middle position (if you have one). Remove the dough from the refrigerator for 15 minutes. Meanwhile, mix the cream cheese and mustard until well combined. You might want to use a standing mixer and whip the cream cheese so it is spreadable
Roll out the dough so you can cut a 14 inch circle. I used a ruler and knife to get it as round a possible. Place the dough on a parchment lined baking sheet. Cut 5 small holes in the dough to allow steam to escape.
Brush the dough with olive oil. Spread the cream cheese mixture in the center of the dough leaving a 2 inch border all around. Top with 1/2 cup of parmesan cheese followed by half of the vegetable mixture. Sprinkle the remaining parmesan followed by the remaining vegetables. Gently fold the edge of the dough over the mixture. Make pleats as you go around the edge about every 2 inches. Brush the dough with an egg wash and sprinkle with salt.
Place baking sheet in the oven and bake for 35 to 45 minutes. The crust should be a golden brown. Remove from the oven and let cool on the baking sheet for 10 minutes. Using the parchment paper, slide the Galette on to a cutting board. Cut into wedges and enjoy.