This slightly labor-intensive dish is worth all effort. The crust of the galette complements the caramelization in the roasted veggies. Nutritious and very satisfying – a real comfort food.
Roasted vegetable galette (modified to be nondairy from The Baking Barrister)
3/4 cup + 2 tablespoons flour
1/2 cup white whole wheat flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup water
2 tablespoons extra virgin olive oil
3/4 cup chopped carrots
1 1/2 cup chopped cauliflower
1 medium red onion, sliced
3 cups spinach leaves
1 cup mushrooms, sliced
1 tablespoon fresh thyme, chopped
6 cloves garlic
1 teaspoon extra virgin olive oil
2-3 ounces soy mozzarella, shredded
kosher salt and freshly ground pepper
1 egg mixed with 1 tablespoon water
Add the dry ingredients for the dough to the food processor. Pulse on and off til mixed. Add water and olive oil, mixing until the dough forms a ball. Should be slightly tacky. Add more water or flour to get the right consistency. Remove, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees F. Place chopped carrots, cauliflower, and onion in a bowl. Toss with some kosher salt and a little olive oil. Wrap garlic cloves in tin foil and add a few drops of olive oil in the foil wrap. Spread veggies out on greased baking sheet, along with foil-wrapped garlic. Bake for 25-35 minutes til browned.
Cook spinach and mushrooms in saute pan until all liquid has evaporated. Place all cooked veggies into a bowl. Mix in thyme and half the cheese. Mix 1 teaspoon olive oil with garlic (removed from foil and squeezed out from skins) and mash to create a pasty consistency. Add to veggie mixture. Salt and pepper to taste.
Divide dough into 4 pieces. Roll each one into a rough circle, about 6″ wide 1/4″ thick. Divide filling between the 4 pieces of dough, placing in the middle and leaving at least 1 1/2″ around the edge. Press down with the spatula to help flatten the filling. Sprinkle on the rest of the cheese. Then fold up sides, pinching each section together (usually 5 sides).
Brush with egg wash. Place on baking sheet, and cook at 350 degrees F for 25-30 minutes til browned.