Skip to main content

Roasted Vegetable Galette



I found a new cooking magazine at the store the other day.  It's called "Fine Cooking."  I was perusing the latest issue earlier today when a recipe caught my eye.  I say it was a recipe, really it was a technique.  It consisted of roasting a pan of whatever veggies you have on hand, then wrapping them in a cream cheese based pastry and baking until golden brown.  I knew right then, I had a winner of a dinner.

I don't remember what veggies the magazine used.  I used summer squash, red peppers, potatoes, onions and swiss chard.  I chucked in some rosemary, thyme and lemon set, and roasted them in a foil covered brownie pan at 375 degrees for about 40 minutes.  I put the veggies aside to cool while I made the crust.

The pastry crust was pretty simple.  I put 1 1/2 cups of plain flour, 6 oz of unsalted butter (cut into little pieces), 6 oz of cream cheese (also cut into little pieces) and about a teaspoon of salt in my food processor.  I pulsed it about 20 times, then added maybe 3 tablespoons of water to get the dough to hold together.  I rolled it out in a huge circle- ok.  It really wasn't a circle.  I don't have that much talent.  It was more like an amoeba.

I had a 5 oz container of goat cheese that had been softening on the counter for about an hour.  After I  rolled the dough out, I used the back of a soup spoon to spread the goat cheese on the crust, leaving about a 2 inch border around the outside.  Then I piled all the roasted veggies in the center, and brought the edges of the crust up over them, pleating as I went along.

Into a 400 degree oven it went for about 45 minutes.  I let it sit for 10 more while I threw together a simple salad of cucumbers and tomatoes.

Next time, I won't use as many veggies.  I think it was too heavy for the crust.  I think roasted potatoes and onions with a little gruyere would be fabulous!  The crust was incredible, though.  It tasted so rich from the butter and cream cheese.  And really, as far as pie crusts go, this was almost too easy!

I will most definitely do this again, with the aforementioned changes.  It would also be amazing with fruit!

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …