Summer vegetable and herb galette

By Jason Skrobar
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Ingredients

Pastry:

  • 1 cup whole grain flour
  • 1 cup all purpose flour
  • 1/2 cup grated parmesan
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1 cup cold unsalted butter, cubed
  • 1 tablespoon apple cider vinegar
  • 1/4 cup ice cold water

Filling:

  • 2 tablespoons olive oil
  • 2 leeks, dark green parts discarded, white and light green parts thinly sliced
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 1 cup fresh peas
  • 1 yellow and 1 green zucchini, thinly sliced
  • 1 bunch of asparagus, cut into thirds
  • 1 lemon, juiced and zested
  • 1 cup goat cheese, room temperature
  • 1/2 cup mixed herb pesto (recipe to follow)
  • 1/2 cup grated parmesan
  • 1 egg, whisked
  • Fresh herbs - basil, parsley and chives, roughly chopped for garnish

Mixed herb pesto:

  • 3 cups mixed fresh herbs, such as basil, parsley, cilantro or dill - leaves, roughly chopped
  • 3 cloves garlic
  • 1 cup grated parmesan
  • 1/4 cup toasted pine nuts
  • 1 lemon, juiced and zested
  • 3/4 cup olive oil
  • Kosher salt and pepper to taste

Directions

  1. To make the pastry, combine the whole grain flour, all purpose flour, parmesan, salt and sugar. Add the cold butter cubes, and using your fingers squeeze the butter pieces with the flour mixture until it resembles a very course crumb. Combine the apple cider vinegar and the ice cold water and drizzle it over the dough. Bring the dough together and turn it out onto a lightly floured surface. Knead the dough just a few times and flatten it into a disk. Wrap the dough in plastic wrap and chill it in the fridge for at least an hour, or overnight.
  2. While the dough is chilling in the fridge, make the pesto and the filling. To make the pesto, simply add all the ingredients to a food processor and pulse until smooth and creamy. Set aside.
  3. For the filling, to a large skillet over medium hight heat, add olive oil, leeks, salt and pepper. Cook these down for about five minutes. Add garlic, peas, zucchini and asparagus. Continue cooking for another three to four minutes. Once the vegetables have softened, take them off the heat.
  4. Finish this with the lemon juice and zest.
  5. Combine the softened goat cheese and 1/2 cup of the mixed herb pesto. Set this aside.
  6. Pre-heat the oven to 375° and line two baking sheets with parchment paper.
  7. Once the pastry has chilled, remove it from the fridge and divide it into four.
  8. On a lightly floured work surface, roll out each piece of dough to a 5”-6” round. Spread 1/4 of the goat cheese and pesto mixture to the rolled out dough, leaving about a 1 1/2” border.
  9. Top with a generous amount of the filling. Fold the pastry over the filling creating a 1” border (or so, a galette is meant to look imperfect, so don’t stress!). Brush the pastry with the beaten egg.
  10. Bake the galettes for 30 minutes. Remove them from the oven and let them cool for about five minutes on the baking sheets. Transfer them to a cooling rack to continue to cool for another five to ten minutes before serving. To finish, garnish with the chopped fresh herbs. Enjoy!

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