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Winter Vegetable and Goat Cheese Galette

Winter Vegetable and Goat Cheese Galette

The ultimate comfort food, this Winter Vegetable and Goat Cheese Galette blends flaky pastry with roasted winter veggies and creamy goat cheese. It's the perfect dish for a cozy night in or a gathering with friends. Try it tonight for a deliciously satisfying meal!
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 large egg lightly beaten
  • 1/2 teaspoon white vinegar
  • 2 tablespoons ice cold water
  • 3/4 cups cold unsalted butter cut into pieces or grated
  • 1 egg egg + 1 teaspoon water for egg wash
  • 3 to 4 cups assorted chopped vegetables (onions, peppers, cauliflower, squash, broccoli, brussels sprouts, etc.)
  • 1 drizzle olive oil for drizzling
  • to taste kosher salt and pepper
  • 4 ounces goat cheese crumbled
  • to drizzle balsamic glaze optional

Equipment

  • Food Processor
  • Grater
  • Oven
  • Chef's Knife
  • Whisk
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat your oven to 425 degrees F. This is essential to ensure that your galette crust bakes evenly and turns golden brown.
  2. In a food processor, add 2 cups of sifted all-purpose flour, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of salt. Pulse just until the ingredients are combined. You want them to be well mixed without over-processing.
  3. In a small bowl, whisk together 1 large beaten egg, 1/2 teaspoon of white vinegar, and 2 tablespoons of ice cold water. This mixture will help bind your dough.
  4. Now, add the cold butter pieces into the food processor. Pulse until small coarse crumbs remain, resembling sand. This step is crucial for achieving a flaky texture.
  5. Sprinkle the water/egg mixture over the flour mixture and pulse again until the dough just comes together. Be careful not to overmix, as this can lead to a tough crust.
  6. Remove the dough from the processor and wrap it in plastic wrap. Refrigerate for 30 minutes. This allows the gluten to relax and will make rolling it out easier.
  7. While the dough is chilling, prepare your vegetables. Place your chopped vegetables on a baking sheet. Drizzle with olive oil and season with kosher salt and pepper. Toss everything together to ensure even coating.
  8. Roast the vegetables in the preheated oven for 20 to 25 minutes. Toss them once or twice during cooking. You want them to be tender and slightly caramelized.
  9. Once the vegetables are ready, let them cool slightly while you roll out the dough. Remove the crust from the fridge and roll it into a rustic shape (circle, square, or oval) about 1/4 inch thick. Transfer it to a parchment-lined baking sheet.
  10. Fill the center of the dough with the roasted vegetables, spreading them out evenly. Crumble 4 ounces of goat cheese over the top and toss everything gently to combine.
  11. Fold the edges of the galette into the center, creating a rustic border. Brush the crust with the egg wash made from 1 egg and 1 teaspoon of water for a beautiful finish.
  12. Bake the galette for 40 to 45 minutes, or until the crust is golden brown. Let it cool slightly before slicing. If desired, drizzle with balsamic glaze before serving. Enjoy every slice!

Notes

Extra tips or suggestions here.