My favorite new dish for 2020 is the galette. A kind of free-form pie, it can be sweet or savory, is quick to make and oh, so delicious! If you are looking to introduce a new dish into your rotation, it can hold just about any fresh vegetable or fruit you can find. It’s also a great way to re-purpose leftovers into a whole new meal. A pie dough recipe is included here; a pre-made pie shell would work fine, as well. Enjoy a galette as a fall treat or a new addition to a holiday meal!
- 2 cups all-purpose flour
- ½ tsp kosher salt
- 1 cup cold unsalted
- butter, cut into cubes
- ¼ cup ice water
- 1 Tbsp white vinegar
- 1 egg yolk plus 1 tsp
- milk whisked, for
- brushing on crust
- 2 Tbsp unsalted butter
- 1/2 cup red onion, chopped
- 3 garlic cloves, chopped
- 2 tsp red wine vinegar
- 3 oz cream cheese, softened
- 3 Tbsp crumbled blue cheese
- 1 tsp fresh thyme, chopped
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
For the vegetable layer:
- 1 small sweet potato, peeled and sliced 1/4 inch thick
- 1/4 peeled butternut squash thin end, sliced 1/4 inch thick
- 1 small red beet, peeled and sliced 1/4 inch thick
- 1 small carrot (regular or heirloom) with different colors, peeled and sliced 1/4 inch thick
- 2 Tbsp crumbled blue cheese
- 1 tsp coarse sea salt
- 1 1/2 tsp fresh thyme, chopped
- 1 Tbsp red wine vinegar
- 1 Tbsp olive oil
- To start the pie dough, pulse the flour and the salt in a food processor for several seconds. Add the butter and pulse a few times until the butter pieces are the size of peas. Add the water and vinegar and pulse a few more times. The dough will look like wet crumbs. Remove the dough from the food processor and put it on a large piece of plastic wrap. Pick up the corners of the plastic wrap and twist together tightly to make the dough form a solid ball, then press the ball into a disk. Refrigerate for 30 minutes.
- Position oven rack in the bottom third of the oven, preheat to 375°F.
- Line a large baking sheet with parchment paper and set aside.
- In a skillet, melt butter over medium-high heat. Add onion, garlic, vinegar and cook about 5 minutes. Transfer mixture to a bowl, add cream cheese, blue cheese, thyme, salt and pepper. Mix well with a fork and set aside.
- On a lightly ﬂoured surface, roll out the dough into a 14-inch circle. Spread the onion/cheese mixture on top of the dough, leaving a 2-inch border.
- Arrange vegetable slices in a circle over the onion/cheese mixture, alternating between different veggies and colors.
- Sprinkle blue cheese and salt over vegetables. Fold excess dough up and over the sides of the filling and brush edges with the egg wash.
- Bake until the vegetables are tender and the crust is golden brown, 45-50 minutes.
- Meanwhile, whisk together olive oil, vinegar and chopped thyme.
- Remove the galette from the oven, drizzle oil mixture over vegetables, slice and serve.
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