I’ve been waiting to share this post with you, not because I wanted to keep you in the dark, but I needed an occasion to make the galette for someone else besides myself, otherwise I knew how the story would end; one galette down several hours of stomach ache to go.
It’s not that I generally can’t control myself around food okay I might have a slightly little problem sometimes, but there’s just something about galette that’s totally irresistible; crispy crust filled with soft and aromatic vegetables and gooey cheese, wow. This version is even more tempting, since I only used ingredients from my favourite food list, yup I have one of those and it might be revealed someday 🙂
Galette is really just a version of the beloved pie we all know. Besides the more rustic (and awesome) appearance, it differs a bit in the filling as well, for me at least. For a regular pie I tend to make and egg and cheese filling, which is sort of the base of the pie and then fill it up with raw vegetables and other nice ingredients. But in a galette I prepare the vegetables beforehand and then use lumps of cheese to cover it. You can make galettes in all sorts of variations with all different kinds of filling and of course as a sweet desserts galette.
This version of galette has all sorts of aromatic twists to it as rosemary, lemon and rosa pepper, which I think makes it unique, very delicious and something you’ll remember and wanna try again. I have convinced my mom and now she is often referring to it and wanna try it again, totally win win since I then have an excuse to make it over and over again.
It’s a vegetarian dish and this can be a challenge taste wise, you need to think out of the box in order to think umami (also known to many as the meat flavor and that something specialí? ?í? we always strive to have) into the dish. Luckily umami is to be found in other foods than meat e.g. soy, eggs, dried tomatoes, tomato pure, caramelised onions, mushrooms, broth, matured cheese and roasted sesame oil. Take the italian kitchen as an example, one of its success criteria is all of its dishes with tomato sauces cooked for several of hours, where the tomaotes have had plenty of time to develop a whole lot of umami. í? ?í? For this recipe I used the trick to semi dry the tomatoes in the oven berfore adding them to the pie, I used goats cheese and I caramelised the onions, all of this contributes to the umami taste and the satisfied feeling you’ll have after eating it. I promise you that you won’t miss the meat in this one.
Hopefully I have convinced you all to go to the kitchen and try this genius galette, and let me know what you think, could be fun to see if some of you had some innovative twist and ideas to it… Good luck.
Galette w. zucchini, tomatoes & goats cheese
Serves 4 100 g/3 oz. soft goats cheese
1 pound/500 g cherry tomatoes
2 medium sized onions
6 cloves of garlic
3 Tbsp red wine balsamic
2 Tbsp oil
1 tsp sugar
Salt & pepper
5-6 rosa peppercorns
Makes one crust
1 1/4 cup/125 g kamut flour or whole wheat flour
1 1/4 cup/125 g unbleached all purpose flour/regular wheat flour
1/3 cup/75 g rapeseed oil, olive oil or whatever you prefer
1/3 cup ice cold water
1 tsp salt
1 tsp finely chopped fresh rosemary
Zest and juice from 1/2 lemon
1. Preheat the oven to 350 Fí? ?í? °/175 Cí? ?í? °.
2. Cut the tomatoes i halves and in a bowl mix them with 1 Tbsp balsamic, 1 Tbsp oil, salt and pepper and place them with the skin side down. Drizzle with 1 tsp of sugar. Bake in oven for 45 min.
2. In a bowl mix flour, salt, rosemary and lemon zest. Add oil and lemon juice, Then slowly add the water as you assemble the dough, until it starts sticking together. It can be a bit crumble, but try to knead it into a ball. Wrap it up and place in fridge until you need it again.
3. Cut the zucchini, onion and clove as desired. Heat oil in a skillet and fry the onions for 5-10 minutes until they appear golden. Then add zucchini, clove, balsamic, salt and pepper and turn down to medium heat, cook it for an additional 20-25 minutes, until done.
- Remove dough from fridge and place on a baking sheet. Use your hands to press out the dough a bit, the edges can crumble a bit, but don’t worry, just assemble it with your hands. Use a baking pin to roll out the dough completely into a circular shape and about 1/8 inch/0,3 mm thick.
- Place filling as in picture above. Start with zucchini filling, then half of the goats cheese, then the baked tomatoes and finish it with the rest of the goats cheese, crushed rosa pepper and some sprigs of fresh rosemary. Use the baking sheet for fold the edges around the filling.
- Turn the oven to 400 Fí? ?í? °/200 Cí? ?í? ° and bake the galette for 35-40 minutes, until the edge looks golden and crispy.
Serve warm or cold, it will be delicious in both ways. Makes a nice lunch the day after, Enjoy!