I was sorely tempted to name this recipe “Farewell to summer galette” but managed to restrain myself. Nevertheless, this week really is the week when we wave summer good bye. Not only because fall officially started on Monday, but also because it seems that the leaves began turning all kinds of beautiful colors the moment it happened. The weatherman even reported the first ground frost in our area, even though it did not affect our sheltered garden in the middle of the city (I still have to make a trip to the allotment to see what happened there).
Anyway, it is unlikely that summer vegetables will be with us much longer. Our almost-last zucchini and the peppers that managed to turn red in time ended up in this galette. A beautifully rustic, golden galette with a base of goat cheese topped with vegetables roasted to sweet perfection, accompanied by a little fragrant thyme and some chili for a bit of a kick.
This recipe came to me through a “Weekend Links” post on a blog that I have been following for some time. The blog is written by Laurel Holman who lives in California and is currently on a sabbatical, working on a book for children (as well as raising her two kids).
Even though our lives are very different, in some ways they are also pretty similar: we are both moms raising kids while trying to pursue our dreams. We both have to fit writing in between household chores and persuading kids to do their home work.
I first came to Laurel’s blog when I found out that she too chose “DARE” to be her word for the year 2014. One time when I shared some personal doubts in a comment on her blog, Laurel sent me a lovely encouraging email that totally made my day.
You can say a lot of negative things about the internet, but the fact that there are people around sending kind words to strangers on the other side of the world, is pretty amazing.
So thank you, Laurel, both for your encouragement in my dark moment and for pointing me in the direction of this galette!
Roasted vegetables and goat cheese galette
Adapted from a Melissa Clark recipe in The New York Times
⅔ cup/80 grams all-purpose flour
⅔ cup/90 grams rye flour or whole-wheat flour
1 teaspoon/5 grams sugar
½ teaspoon/3 grams fine sea salt
1 large egg
Heavy cream, as needed
1 stick/115 grams unsalted butter, cut into big pieces
2 teaspoons lemon juice
½ teaspoon lemon zest (optional)
For the filling:
1 decent sized eggplant
1 medium zucchini
450 g (1 pound) pound Roma cherry tomatoes
Extra-virgin olive oil, as needed
salt and black pepper
1 red chili pepper
90 g (3 ounces) goat cheese, softened
2 tbsp cream
1 small garlic clove, grated or pressed
1 teaspoon thyme leaves
Make the dough:
In a medium bowl, mix the flours, sugar and salt. Lightly beat the egg and add enough cream to make up 80 ml (1/3 cup), lightly whisk together.
Add the butter to the flour mixture and use a pastry cutter (or your fingers) to break up the butter. You want some pea size chunks of butter left. Drizzle 60 ml (¼ cup) of the egg/cream mixture over the dough and toss until it start to come together. Add lemon juice and zest (if using) and knead the dough shortly on a floured counter to make a uniform dough. Press it into a disk and refrigerate for at least 2 hours or up to 3 days.
Make the filling:
Preheat the oven to 210 degrees Celsius (425 F)
Slice the eggplant and zucchini into about 1 cm (½ inch) thick rounds. Lay them in a single layer on a baking sheet, drizzle with olive oil and season with salt and pepper. Half the tomatoes and put them on another baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
Bake eggplant, zucchini and tomatoes, turning the slices halfway, until tender and beginning to brown around the edges. Remember they will continue to cook in the galette. Toss the zucchini and eggplant with the chopped chili pepper and set the vegetables aside.
Decrease the oven temperature to 200 degrees (400 F).
Cream the goat cheese with the cream to reach a spreadable consistency. Mix in the chopped garlic and thyme.
Roll the dough out into a 30 cm (12 inch) round. Transfer the dough onto a parchment lined baking sheet. Spread the goat cheese mix over the dough, leaving an edge of about 4 cm (1 ½ inches). Arrange the roasted vegetables over the goat cheese, first the zucchini and eggplant, then the tomatoes. Pleat the dough over the filling and brush the edges with the remaining egg/ cream mixture. Bake until golden, about 35 to 40 minutes. Leave to cool on a wire rack for about 20 minutes before slicing.