Vegetable Galette
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
4 servings
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Calories
507 kcal
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Course
Main Course
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Cuisine
French
Vegetable Galette
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This vegetable galette is essentially a savory tart with roasted vegetables--carrots, potatoes, and asparagus--and a ridiculously indulgent cheese sauce atop a quick, easy, flaky, buttery pastry crust. Sorta like pizza gone to finishing school.
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Ingredients
For the pastry
- 1 1/4 cups all-purpose flour plus more for the work surface
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 stick unsalted butter frozen
- 1/3 cup ice water plus more if needed
- milk for brushing
For the toppings
- 3 medium carrots
- 4 ounces baby red potatoes (about 2 potatoes)
- 4 ounces asparagus (about 6 spears)
- 4 scallions
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
- kosher salt
- freshly ground black pepper
- 1/2 cup sour cream or quark
- 2 tablespoons freshly grated Parmesan cheese
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Instructions
Make the pastry
- Whisk the flour, salt, and pepper together in a large bowl. Place a box grater over the bowl and grate the butter on the large holes. Gently toss the grated butter in the flour to distribute it evenly. Stir in the ice water with a fork until the flour mixture is evenly moistened. If the dough seems very dry, add 1 to 2 teaspoons more water and stir to thoroughly combine. Scrape the dough onto a work surface, gather up any crumbs, and knead gently just until the dough comes together, about 2 minutes. Shape it into a disk, wrap it in plastic wrap, and refrigerate until well chilled, about 1 hour.
- On a lightly floured piece of parchment paper, roll out the dough to a 14-inch (35-cm) round. Slide the parchment paper, with the dough, onto a rimmed baking sheet and refrigerate for 15 minutes.
Assemble the galette
- Preheat the oven to 450°F (232°C).
- While the dough is in the fridge, slice the carrots on the diagonal to 1/8-inch to 1/16-inch (3-mm to 1 1/2-mm) thickness. Slice the potatoes to 1/8-inch to 1/16-inch (3-mm to 1 1/2-mm) thickness. Trim the asparagus spears and cut them into 1 1/2-inch (4-cm) lengths. Cut the scallions into 1 1/2-inch (4-cm) lengths.
- In a large bowl, gently toss the carrots, potatoes, asparagus, scallions, oil, and lemon zest until completely coated. Season with salt and pepper.
- In a small bowl, stir the sour cream or quark and Parmesan together. Take the dough out of the fridge and spread the cream mixture evenly over the dough, leaving a 1 1/2-inch (4-cm) uncovered edge all around. Scatter the vegetable mixture on the cream mixture. Fold the edge of the pastry up and over the vegetables to create a folded-over border and an exposed center. Lightly brush the edge of the dough with milk, being careful not to let any milk drip beneath the dough.
- Bake the galette for 20 to 25 minutes, until the pastry is lightly browned and the vegetables are tender. Let the tart cool slightly on the baking sheet. Slide the parchment paper and tart onto a cutting board and cut it into wedges. Serve hot, warm, or at room temperature.
Nutrition Information
Show Details
Serving
1serving
Calories
507kcal
(25%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
35g
(54%)
Saturated Fat
19g
(95%)
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
541mg
(23%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 507kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 541mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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