The Way To Make Vegetable Galettes

During the spring, I sometimes want to eat all the fresh vegetables at the farmers market in their purest and cleanest form, as if I had just picked them from the ground. I want to taste new shoots and new life. In some cases, I want to melt the green vegetables until they’re a little soft. Then I want to fold them with cheese and wrap them all in a silky sheet that’s half butter. There are vegetables in a fat bath, and then they are surrounded by more tasty fat. That’s called a galette, by the way. (stand mixer)

Kidding. There are many types of galettes, and they can be sweet or salty. Decadence should not be limited by where it comes from.

This is how to make the cheese. There are two recipes, one with broccoli and the other with asparagus and leeks, both of which have cheese in them. Both have a lot of buttery, flaky pastry in them.

It’s up to you to pick your vegetables and then cook them.
A vegetable galette isn’t just for spring. You can make them at any time of the year. Think about what you want in the galette and how you want to handle it. Asparagus and broccoli are the stars of the show in the two recipes I’m sharing here. I’m using leeks (for the asparagus) and onions (for the broccoli) to round them out (for the broccoli). Because I wanted the asparagus one to be more meaty and earthy, I also added mushrooms to it.

Even leafy greens or tomatoes could be used. You could even use corn, or potatoes. The only thing that won’t work is if you don’t plan ahead. The texture and water content of the vegetables are two things you want to pay attention to when you buy vegetables.

Peaches and apples, on the other hand, are sweet and easy to eat. Many vegetables, on the other hand, won’t soften enough when they’re put in a galette and baked until the crust is done. There are other things that could make the filling turn into a soupy mess, like tomatoes. When you make fruit galettes and pies, starches are added to thicken the juices. I can’t think of many situations where I’d want to eat a starch-thickened vegetable sludge.

Most of the time, the best thing to do is to cook the filling ahead of time, which removes a lot of liquid, softens the vegetables, and concentrates their flavour. It is possible to roast tomatoes in the oven, make spanakopita with leafy greens, and roast winter squash until it is brown and soft.

Also, you can decide how your vegetables look like and how much of them you want to have. You could leave them in big, beautiful pieces, chop them up, or make them into a puree. You could also mix things up, or even keep some parts separate and layer them into the galette when you put it together.

In order to make the galette, I first sautéed the broccoli florets until they started to soften. Then I added sliced onions, and kept cooking until the onions were wilted and everything started to turn golden.

At this point, you can add any spices, herbs, or other flavourings you want to the mix.

Make the Filling better (Preferably With Cheese)

A good vegetable galette doesn’t need to have a lot of dairy in it now. Leaving the vegetables as they are could make the greens stand out even more. I agree with this. But I also think it’s good to embrace the richness of a pastry-wrapped pie and run with it. In my mind, more richness means more cheese. I’m not very good at coming up with new ideas for this kind of thing.

This is how I made the asparagus galette: I added grated fontina to the filling. In addition to Gruyère or mozzarella, you could use cheeses like Gruyere or Jack. Cheeses like feta, which will keep its shape and add a salty taste, could also be used.

When I made my version of broccoli with cheese sauce, I took some ideas from broccoli with cheese sauce. I made a Gruyere-spiked béchamel sauce and drizzled it over the vegetables.

You should make sure you have a lot of good pastry to make your cake (We Do)
As soon as your filling is ready for the galette, it’s time to put it together. There must be a crust first. There’s nothing we can’t do for you. There is very little sugar in Stella’s old-fashioned pie crust, which makes it work well in a savoury setting like this. Stella’s old-fashioned pie crust is one of the best I have ever had.

Putting together and baking (stand mixer)

Fill a 14-inch circle of pie dough with the filling, leaving a 2-inch border all around. Bake the galette on a parchment-lined baking sheet until it’s golden brown.

Slice into that ring of dough every few inches. Every time you fold the dough over the filling, make sure each flap makes a good seal with the one before it. A nice rim of dough should be around the whole thing by the time you’ve done it all.

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