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Roasted Vegetable Galette

Roasted Vegetable Galette

DOUGH

  • 110 g cold butter (diced)
  • 170 g AP flour
  • ½-1 tsp salt (to taste)
  • ½ tsp ground black pepper
  • 2 tsp sugar (optionally)
  • 1 egg yolk
  • 2-3 tbsp cold white wine (cold water)

SAUCE

  • 4 tbsp tomato paste
  • 1-2 tsp sugar (to taste)
  • 2 tbsp water
  • or 80 ml tomate frito

FILLING

  • 1 small egg plant
  • 1 small zucchini
  • 1 small red onion
  • 250 g pumpkin
  • 100 g cherry tomatoes
  • 1 small bell pepper
  • 1 tsp fresh rosemary leaves
  • 1 tsp fresh thyme leaves
  • 1 tsp sugar
  • 1 garlic clove (minced)
  • 100 g feta cheese (cut into small cubes)
  • 1 tbsp canola oil
  • Fresh basil
  • Pulse flour, sugar, pepper and salt briefly in a food processor until combined. Add butter and pulse about 10 seconds, until mixture resembles coarse crumbs with some larger pieces remaining. Add egg yolk, cold wine and pulse until mixture begins to hold together.( If it’s too dry, add a bit more of wine or water until dough holds, but is not wet or sticky).
  • Remove dough from food processor and roll it out on a floured surface or pastry mat into a disc about 1/2 cm thick. Wrap in plastic wrap and refrigerate until firm, about 1 hour or overnight.
  • Preheat the oven to 220ºС. Remove seeds from the pepper. Cut the vegetables about 1 ½ - 2 cm thick slices (except tomatoes). In a large bowl, combine all the vegetables. Drizzle with Canola oil and sprinkle with sugar, rosemary, thyme and garlic. Season with salt and pepper to taste and toss to coat.
  • Arrange veggies on roasting pan in single layer. Roast for about 20-25 minutes, gently stirring once or twice. Remove from the oven and cool.
  • In a bowl whisk together tomato paste with 2 tbsp of water and 1-2 tsp of sugar. Set aside
  • Take off the dough from the refrigerator. Line a baking sheet with parchment paper and transfer the dough onto the sheet. Cover with sauce, leaving a 4-5 cm border around the edges. Arrange the roasted vegetables on top of the dough. Sprinkle feta cheese over the vegetables. Fold the border of the dough up and over the filling to form a rim, pleating as you go. Bake until crust is golden brown, about 30-40 minutes. Sprinkle fresh chopped basil on the top and serve warm.