It seems odd to be posting a winter vegetable galette in March but such is life in Canada!
With all of the root veggies we have been receiving in our CSA I have taken to roasting a ginormous quantity of them on the weekend. This provides for ready made veggies for soup, salad, and dinner for the rest of the week.
I saw this on the happy yolks site and was immediately sold! I mean, what was not to love - pungent cheese and savoury root vegetables fill a beautiful, rustic galette.
I also was attracted to this one because a galette is an easy thing to make but for whatever reason it impresses the heck out of folks: Paul, for example, never fails to ohhh and ahhh appropriately.
I did this in two stages - roasted the root veggies on one day and then made the galette on another. The end result looked impressive but tasted even better!
Winter Vegetable + Gorgonzola Galette
2 cups unbleached all-purpose flour
1 tsp sugar
Pinch of salt
12 tablespoons cold unsalted butter
1/2 cup ice water
2 fennel bulbs, quartered
5 small-ish beets, quartered
6-8 fancy carrots, halved
2 cups butternut squash, cubed
2 tbsp olive oil
2 shallots, minced
1 cup flat leaf parsley, roughly chopped
4-6 oz crumbled Gorgonzola cheese
2 tsp Dijon mustard (or more, to your preference)
salt/pepper to taste
In a bowl, mix the flour with the sugar and salt. Using a pastry blender or your fingers, cut in half of the butter until the mixture resembles coarse meal. Cut in the remaining butter. Pour in water then begin to mix and knead the dough until a ball forms and the mixture is no longer shaggy looking. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.
Preheat oven to 400 F. Arrange rinsed and prepared vegetables on a baking sheet. Drizzle with olive oil and bake until the carrots are just starting to soften and are a little al dente in the thicker regions. Sprinkle with a hearty amount of sea salt, then aside and cool. In a mixing bowl, combine parsley, shallots, cooled vegetables, and a the Dijon. Stir to coat.
On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Begin with a spoonful of the veggie-mixture into the centre of the dough. Sprinkle with Gorgonzola. Repeat layering filling and cheese until you run out of ingredients and can top with more cheese. Fold the border over your veggie-cheese tower, pleating the edge to make it fit. Finish outside exposed dough with a milk or egg wash. Bake for 30-40 minutes in the 400′ oven. Cut into wedges and serve warm.
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