12 July, 2017
Yummy, Yummy, Veggies In My Tummy – Vegetable Galette
“Mary, Mary quite contrary how does your garden grow?” With zucchini, eggplant, tomatoes, garlic, and onions? This sweet and savory recipe is perfect to use up the bountiful harvest of these garden vegetables.
In the summer it seems like we are invited to a lot of backyard barbecues, patio parties, and picnics. For most of these outdoor events, I like to contribute finger foods to make it easy on the host and guests. And by early July, I’ve chopped and peeled my limit of carrots and jicama. Don’t get me wrong, a good homemade hummus and crisp veggies are a great appetizer any time of year, I’m just saying I was looking for a new way to use vegetables.
Telling someone I’m making a “vegetable pie” doesn’t have the same air of mystery as describing it as a “vegetable galette” – well at least it doesn’t to me. I think it takes this dish up a notch just by the name of it. So I was curious about the difference between a galette and a pie. Here’s what Chowhound has to say:
“… by galette i mean a pie that is cooked without a pan/dish where the bottom crust itself is kind of folded up and over the filling producing this kind of pocket of pie.”
Fine Cooking has this opinion:
“The term galette has a looser definition that is tied to the French word galet, meaning a smooth, flat pebble. Some sources explain that the very earliest breads were indeed galettes—simple, unleavened breads made by smearing thick cereal paste on hot stones. By definition any flat, round pastry or cake-like creation constitutes a galette…
Today, however, the term galette is used primarily to refer to rather rustic, free-form tarts-made with a single crust of pastry or bread dough, like a pizza. If the filling is very moist, the sides of a galette may be folded up and over to contain the juices.”
So my take on a galette is a pie crust what is minimally wrapped around the contents on the edges and could be made of pastry or bread dough.
BonAppetit has a good article on Common Mistakes of Making a Galette. If you are using a pre-made pie crust, you eliminate a few mistakes that are on this list, but the rest are valid and worth reading. For instance, I don’t always “sweat” my vegetables, but in this case I did so they would be drier when added to the galette. (BTW, the tomatoes and onions aren’t included in the sweating process.)
So let’s get started!
Zucchini and eggplant ready to “sweat”.
Vegetables sliced and ready for assembly.
Tomato puree or sauce thinly spread onto pie crust. I added a few herbs to the sauce along with the minced garlic. Also could consider substituting hummus for the tomato sauce.
A small drizzle of olive oil over the vegetables before adding the parmesan cheese and herbs.
Sliced, arranged, seasoned, and ready for the oven.
Hot out of the oven, before the picante provolone is added. Picante provolone has a little bite to it, a nice change from plain provolone that can be bland. I used one slice of cheese (from the deli department) for this galette so not a lot is used, but adds a nice flavor. If you don’t like provolone, substitute shredded mozzarella or cheese of your choice.
Picture perfect and the vegetables just melt in your mouth.
Fresh or dried herbs work well for this recipe. I use as many fresh herbs as I can in cooking during the summer months when they are abundant.
Vegetable pie is hmmm, hmmm good!
Slice like a pie for appetizers or dinner. I enjoyed the sweet/savory flavor of this recipe – slightly sweet pie crust and savory vegetables. Makes a wonderful vegetarian meal.
- 1 pie crust (store bought like Pillsbury brand) or make your own
- 2-3 tablespoons of tomato sauce (or hummus if you prefer)
- 1 clove garlic, minced
- 1 zucchini, thinly sliced crosswise
- 1 medium eggplant, thinly sliced crosswise
- 1-2 beefsteak tomatoes, thinly sliced
- 1/2 small onion, thinly sliced (white, yellow or red)
- Kosher salt
- Freshly ground pepper
- Olive oil
- 1 heaping teaspoon fresh thyme leaves, finely chopped
- 1 heaping teaspoon fresh oregano leaves, finely chopped
- 1/4 cup grated Parmesan
- 1/4 cup picante provolone cheese grated or thinly sliced
- 1 egg
- Preheat oven to 400 degrees.
- Lay the thinly sliced vegetables onto the baking sheets lined with paper towels. Season with salt and pepper.
- Let vegetables sit for about 20 minutes to draw out excess moisture.
- Roll out the pie crust into a large circle until it’s about 1/4-in thick. Transfer to a parchment paper-lined baking sheet.
- Stir minced garlic into the tomato mixture, then spoon and spread on the center of the pie dough, leaving about a 1-in border along the perimeter.
- Arrange the vegetable slices side by side and overlapping, starting at the outer edge and follow the perimeter of the dough. Alternate between zucchini, onions, tomatoes, and eggplant.
- Repeat by making an inner circle of vegetables and continue until the entire pie is filled. (You may have leftover vegetables depending on how you overlap the slices.)
- Fold the edges of the dough over the vegetables, pleating the dough to create a crust.
- Make an egg wash by whisking an egg.
- Brush the egg wash onto the crust. Sprinkle parmesan, oregano, and thyme over vegetables.
- Drizzle olive oil over vegetables before putting in the oven.
- Bake the galette for 40 minutes, or until the crust is golden brown and the vegetables are tender.*
- Check galette at about 35 minutes. Pierce the vegetables with a fork to see if they are cooked. If so remove from oven. If not, let it remain in the oven the full 40 minutes or more to thoroughly cook the vegetables.*
- Once the vegetables are removed from the oven, sprinkle provolone on top. The hot vegetables will easily melt the cheese.
- Let it rest for 5-10 minutes before slicing.
- TIP: Evenly and thinly slice the vegetables (or use a mandolin) so they cook uniformly.
- Substitute hummus for tomato sauce
- Substitute bread/pizza dough for pie crust
- Add yellow squash to mix of vegetables
- *If the crust looks like it is golden brown and the vegetables are not quite done, line thin strips of aluminum foil on top of the crust to protect it while you cook the vegetables 5 or so more minutes.