Novice cooks, rustic vegetable galettes have your name written all over them.
They are as simple as they come -- the crust could be made with store-bought ready-to-bake puff pastry sheets, the savory filling can be prepared with whatever vegetables you have on hand, and the recipe does not require a fancy tart pan or even a pie dish; a cookie sheet or baking tray will suffice.
If you are not a master of rolling out a puff pastry sheet to a perfect circle, it's fine, as the galette won't hold it against it you. Even if the crust is just remotely round, it is still a galette.
Just like its shape, the definition also is loose and free-form. The French native is derived from the word galet, meaning a smooth, flat pebble. By definition it is a cake-like creation, but in today's world it's a rustic tart made with a single pastry, and looks like a pizza. The filling can be sweet or savory, and the sides of the galette can be folded up or crimped and left rather flat.
The loosey-goosey attitude of a vegetable galette extends to its filling, which can be made combining broccoli, red peppers, parmesan and pesto; or tomatoes, spinach and feta; or eggplant, zucchini and goat cheese.
Broccoli, Red Pepper and Pesto Galette
2 teaspoons olive oil
3 cloves garlic, minced
1 1/2 cups broccoli florets
Pinch of salt
Flour for dusting
1 frozen puff pastry sheet (from 17.3-ounce package), thawed
2 tablespoon breadcrumbs
1/4 cup basil pesto
3 tablespoons grated parmesan cheese
1 cup roasted red pepper strips (from, jar), patted dry
1 egg, beaten
Heat oven to 350 degrees.
Heat oil in a skillet over medium flame. Add garlic, and stir for about 1 minute, until fragrant. Add broccoli florets and salt and cook about 5 minutes.
Remove skillet from heat; set aside.
Lightly flour pastry sheet or roll it out on parchment paper.
Brush off excess flour. Then place pastry dough on a rimmed cookie sheet, along with the parchment paper.
Sprinkle breadcrumbs and then spread pesto over the pastry, leaving a 2-inch border around the edge.
Sprinkle parmesan on top.
Arrange broccoli florets and red pepper strips on top of the cheese, still leaving the border clear.
Fold the uncovered edge of pastry over the filling.
Brush galette with beaten egg and bake 30 minutes or until golden brown.
Makes 4 servings.
Food on 07/19/2017