{"id":4465,"date":"2014-09-25T18:44:05","date_gmt":"2014-09-25T16:44:05","guid":{"rendered":"http:\/\/www.growntocook.com\/?p=4465"},"modified":"2015-01-23T14:19:15","modified_gmt":"2015-01-23T12:19:15","slug":"roasted-vegetables-galette","status":"publish","type":"post","link":"https:\/\/www.growntocook.com\/?p=4465","title":{"rendered":"Roasted vegetables and goat cheese galette"},"content":{"rendered":"

\"roasted<\/p>\n

I was sorely tempted to name this recipe \u201cFarewell to summer galette\u201d 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).<\/p>\n

\"galette
\nAnyway, 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.
\nThis recipe came to me through a \u201cWeekend Links\u201d post on a blog that I have been following for some time. The blog<\/a> 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).<\/p>\n

\"galette
\nEven 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.
\nI first came to Laurel’s blog when I found out that she too chose \u201cDARE\u201d 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.<\/p>\n

\"summer
\nYou 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.
\nSo thank you, Laurel, both for your encouragement in my dark moment and for pointing me in the direction of this galette!<\/p>\n

\"roasted<\/p>\n

Galettes previously:
\nWinter squash galette with sage and roasted garlic<\/em><\/a>
\nStrawberry galette with basil cream<\/a><\/em>
\nDouble berry ricotta galette<\/em><\/a><\/p>\n

Roasted vegetables and goat cheese galette<\/strong>
\nAdapted from a Melissa Clark recipe in<\/em> The New York Times<\/a>
\n\u2154 cup\/80 grams all-purpose flour
\n\u2154 cup\/90 grams rye flour or whole-wheat flour
\n1 teaspoon\/5 grams sugar
\n\u00bd teaspoon\/3 grams fine sea salt
\n1 large egg
\nHeavy cream, as needed
\n1 stick\/115 grams unsalted butter, cut into big pieces
\n2 teaspoons lemon juice
\n\u00bd teaspoon lemon zest (optional)
\nFor the filling:<\/em>
\n1 decent sized eggplant
\n1 medium zucchini
\n450 g (1 pound) pound Roma cherry tomatoes
\nExtra-virgin olive oil, as needed
\nsalt and black pepper
\n1 red chili pepper<\/p>\n

90 g (3 ounces) goat cheese, softened
\n2 tbsp cream
\n1 small garlic clove, grated or pressed
\n1 teaspoon thyme leaves
\nMake the dough:
\nIn 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.
\nAdd 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 (\u00bc 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.
\nMake the filling:
\nPreheat the oven to 210 degrees Celsius (425 F)
\nSlice the eggplant and zucchini into about 1 cm (\u00bd 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.
\nBake 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.
\nDecrease the oven temperature to 200 degrees (400 F).
\nCream the goat cheese with the cream to reach a spreadable consistency. Mix in the chopped garlic and thyme.
\nRoll 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 \u00bd 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

I was sorely tempted to name this recipe \u201cFarewell to summer galette\u201d 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…<\/p>\n

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