Savory pie is a quick and attractive way to serve dinner. Salted galettes, also known as tartlets, are one of my secret weapons for dishes that look fancy but aren’t too complicated to make. You don’t need a special pan. It’s a very forgiving way to make a beautiful looking cake. and rustic, though not perfect. For this version, the carrots and fennel are roasted until they begin to caramelize, then stuffed into a whole-wheat puff pastry. The vegetables develop sweetness and depth as they cook, aromas that pair beautifully with fresh herbs and tangy goat cheese. It’s nutritious, filling, and downright delicious, especially during the colder months.
I am obsessed with the crust in this recipe. Everything goes up in a food processor and spreads easily. Half of the flour in the dough is whole wheat, which gives it fiber and nutrients and a nice deep color while remaining soft and flaky. Although this dough is simple, it is important to consider several factors: ● Correct measurement: make sure to pour flour into the measuring cup and level it with the edge of a knife. Do not place or wrap the measuring cup in the flour container. ● Use cold butter and ice water. The cold is part of what makes the crust flaky. ● Chill the dough before baking: Prepare the dough first and refrigerate it before preparing and frying the vegetables. This gives it a good 45 minutes to chill before assembling the galette. Rustic galette of sliced winter vegetables. Sally VargaExchanges and Substitutions When it comes to recipes, this one has flexibility built in. Here are some suggestions: ●
Play around with the ratio of the vegetables listed or change them entirely. Do you love fennel? Use a little more and reduce the carrots.
Sliced baby pumpkin, sliced or diced sweet potatoes, halved radishes, chopped parsnips, or shallots. Cooking time for vegetables can vary, so keep an eye on the oven and cook until tender. ● In the spring and summer, use asparagus, tomatoes and zucchini, vegetables that are tender enough to bake with dough. ● Add green leafy vegetables. Toss a handful of Swiss chard or chopped kale into the sautéed vegetables as soon as they come out of the oven.
● Move cheese crusts two inches from the edge before stacking cooked vegetables. ● If you wish, you can make the dough entirely with all-purpose flour. Preparation Tips This galette is a great dish to prepare ahead of time. It’s easy to roast and store, which means you can make this galette for dinner, brunch, or lunch without much fuss. You can also double the dough recipe and store half in the freezer for a rainy day. ● Vegetables: you can roast them the day before and refrigerate.
Sally Vargas How to Store Galettes Saltine galettes never last more than a day in my house, but if they do, cover leftovers and refrigerate. Heat in a 350 degree oven or toaster oven until crisp. What to accompany with vegetable cakes A colorful salad is the perfect accompaniment to this galette. like dark green leafy salads with arugula or kale. Fresh pears or apples, dried fruit, and toasted nuts would also taste good in there. Try this kale salad with your galette and you’ll have the perfect vegetarian dinner on your hands.
Vegetarian pie with carrot, fennel and goat cheese on a plate with lettuce and a fork. !● Rustic onion tart● Tomato galette with wholemeal crust and Parmesan cheese● Tomato and ricotta tart● Root vegetables tart● Artichoke and cheese tart● Vegetable tart SAVE PRINT Simple vegetable tart with carrot, fennel and chèvre Equipment COOKING 40 min COOK 8 min COOK TIME 60 min COOK TIME 0 servings 0 servings 40 min Meals Ingredients 3/4 cup (100 g) whole wheat flour, spooned and leveled 3/4 cup (100 g) flour all-purpose, spooned and leveled 1 teaspoon kosher salt, divided 8 tablespoons (122 g) cold unsalted butter, cut into about 16 small pieces 1/4 cup ice water 4 large carrots 1 medium fennel onion/ large 1 medium red onion 1 1/2 tablespoons extra virgin olive oil