I was so excited to share this recipe with you!
I’ve been holding on to it for the perfect opportunity to make the galette for someone other than myself.
You see, I have a bit of a problem with self-control when it comes to food. Especially when it comes to galettes.
There’s just something about the crisp crust filled with soft and aromatic vegetables and gooey cheese that’s completely irresistible.
This version of the galette that I’m sharing with you today is even more enticing because I only used ingredients from my favorite grocery list.
Now, I know you might be wondering, “What is a favorite foods list?”
Well, it’s just a list of ingredients that I absolutely love and make sure to include in whatever I’m cooking as much as possible. It might be something that I will reveal to you in the future, who knows?
For those of you who aren’t familiar with the galette, it’s basically a more rustic and fantastic version of the cake.
The filling is also a little different.
With regular pies, I tend to make an egg and cheese filling as a base and then fill it with raw vegetables and other nice ingredients.
But with galettes, I prepare the vegetables first and then use chunks of cheese to cover them.
You can make galettes in all kinds of variations with all kinds of fillings and even as a sweet dessert.
This version of the galette has all sorts of aromatic twists like rosemary, lemon, and pink pepper, which I think makes it unique and very delicious.
I’ve even convinced my mother to try it, and now she often asks me to make it again. It’s a vegetarian dish, which can be a challenge in terms of taste.
But with the right ingredients, you can still get that “umami” (or meaty) flavor we all crave.
I used the trick of semi-drying the tomatoes in the oven before adding them to the pie, I used goat cheese, and I caramelized the onions to get that umami flavor.
I promise you: You won’t even miss the meat in this dish.
I hope I’ve convinced you all to get in the kitchen and try this recipe.
And tell me what your thoughts are on the recipe! Seeing some of your innovative twists and ideas would be fun.
Galette w. Goats Cheese
- 100 g soft goats cheese
- 500 g cherry tomatoes
- 2 zucchinis
- 2 medium sized onions
- 6 cloves of garlic
- 3 tbsp red wine balsamic
- 2 tbsp oil
- 1 tsp sugar
- Salt & pepper
- Fresh rosemary
- 5 rosa peppercorns
- 125 g kamut flour or whole wheat flour
- 125 g unbleached all purpose flour regular wheat flour
- 75 g rapeseed oil olive oil or whatever you prefer
- 1/3 cup ice cold water
- 1 tsp salt
- 1 tsp finely chopped fresh rosemary
- Zest and juice from 1/2 lemon
- Preheat the oven to 350 F °/175 C °.
- Cut the tomatoes i halves and in a bowl mix them with 1 Tbsp balsamic, 1 Tbsp oil, salt and pepper and place them with the skin side down. Drizzle with 1 tsp of sugar. Bake in oven for 45 min.
- In a bowl mix flour, salt, rosemary and lemon zest. Add oil and lemon juice, Then slowly add the water as you assemble the dough, until it starts sticking together. It can be a bit crumble, but try to knead it into a ball. Wrap it up and place in fridge until you need it again.
- Cut the zucchini, onion and clove as desired. Heat oil in a skillet and fry the onions for 5-10 minutes until they appear golden. Then add zucchini, clove, balsamic, salt and pepper and turn down to medium heat, cook it for an additional 20-25 minutes, until done.
- Remove dough from fridge and place on a baking sheet. Use your hands to press out the dough a bit, the edges can crumble a bit, but don’t worry, just assemble it with your hands. Use a baking pin to roll out the dough completely into a circular shape and about 1/8 inch/0,3 mm thick.
- Place filling as in picture above. Start with zucchini filling, then half of the goats cheese, then the baked tomatoes and finish it with the rest of the goats cheese, crushed rosa pepper and some sprigs of fresh rosemary. Use the baking sheet for fold the edges around the filling.
- Turn the oven to 400 F °/200 C ° and bake the galette for 35-40 minutes, until the edge looks golden and crispy.