I like the wordgalette, and I like these galettes. I cut the dough recipe in half and substituted in white whole wheat flour. I also just sort of used the combination of vegetables I happened to have in the house. The original recipe was full of fall vegetables, and all I had around were carrots, yellow cauliflower, brown mushrooms, spinach and red onions. I think my combination is much superior and much lighter (and lower in calories). Throw in some roasted garlic, fresh thyme from the garden, and goat cheese and you’ve got vegetable heaven. My favorite part was biting into those delicious pieces of sweet roasted onion followed buy tart goat cheese. Oh, and the carbs. Definitely the carbs.
And because the thought process behind this decision was so intense, those waffles will happen this weekend. I promise.
Filling
3/4 cup chopped carrots
1 1/2 cups chopped cauliflower
1 medium red onion, chunks
1 cup mushrooms, sliced
3 cups spinach leaves
1 Tbsp. fresh thyme, chopped
6 cloves garlic, unpeeled
1 tsp. extra-virgin olive oil
2-3 oz. goat cheese crumbles
kosher salt
freshly ground pepper
Glaze
1 egg mixed with 1 Tbsp. water
Makes 4 4 1/2″ galettes, which are perfect for lunch or dinner with a small side. Can be used to make a large freeform galette as well.
1. Add dry ingredients from the dough to a food processor. Pulse for 30 seconds to mix up. Add water and olive oil, mixing until the dough forms a ball. Dough should be slightly tacky. Add more water or flour to get right consistency. Remove, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat oven to 400F. Place chopped carrots, cauliflower and onion in a bowl. Toss with some kosher salt and a little olive oil. For a lighter option, spray generously with cooking spray and toss–it works just as well. Spread out in a greased baking sheet.
3. Take your garlic cloves, still in their skin, and place in a piece of tinfoil. Add a tablespoon or two of water and seal. Place on baking sheet with veggies.
4. Bake vegetables and garlic for 25-35 minutes, until browned. Check on them and move them every 10 minutes to prevent burning and sticking.
5. Cook spinach and mushrooms in a saute pan until all liquid has evaporated. This is important since you don’t want soggy dough.
6. Place all of your cooked vegetables into a bowl. Mix in thyme and half the goat cheese.
7. Squeeze roasted garlic into a small bowl once it has cooled down a little. It should be soft. Mix in a teaspoon of olive oil to create a paste-like consistency. Add to the vegetable mixture. Salt and pepper your filling to taste.
10. Divide dough into four pieces. Roll each one into a rough circle, about 6″ wide and 1/4″ thick.
11. Divide the filling between the four pieces of dough, placing in the middle and leaving at least 1 1/2″ around the edge. Press down with the spatula to help flatten the filling. Sprinkle the rest of the goat cheese on top of each galette. Then fold up the sides, pinching each section together. I find 5 sides was the easiest to maneuver.
12. Brush with egg wash. Place on baking sheet and cook at 400F for 25-30 minutes until browned, checking every 10 minutes or so. Serve warm.
