image

10 inch diameter galette
Galette dough
6 tablespoons chilled unslated butter, cut into pieces*
1 cup all-purpose flour ( extra for later)
1/2 teaspoon salt
1 tablespoon sugar
2  large egg  1 beaten 1 for brushing the dough before baking
About 3 tablespoons Iced cold water
* cut butter first into peices place in freezer until needed

Filling
2 medium or one large tomatos
Halved eggplant**
Halved white onion
Fresh tyhme, basil, oregano, paprika, sal and pepper and chile flakes ( all desired amount)
Halved Sliced red pepper**
2 Marinated aritchokes from jar
Two small potatoe**
Extra virgin olive oil (EVO)
1/4 cup grated cheese
* * previously roasted or cooked

Tomatos room temperature quarted and quarted again.
Roasted eggplant and red peppers
Sauteed with onion with evo.
Potatoes were already boiled and cold*. They were cut and place into small saucepan heated with thyme and extra virgin olive oil.  Then place into a blender to puree.

Galette
Whisk sugar, salt, 1 cup flour. Add butter. Using a dough blender or finger tips fastly mix until resembles course meal a few pea size pieces.
Drizzle beaten eagg over and gently mix with fork. While doing this slowly pour iced cold water into the mix. One tablespoon at a time. Add more or less depending on wetness or dryness of dough.
Turn dough out onto lightly floured parchement paper. Knead. Form into a disk wrap in plastic wrap and let set in refidgertor for at least 30 minutes or longer.***
*** I personally do the dough early in the morning and leave 3 to 6 hours before using.
Filling
Combine tomato,eggplant, peppers and artichokes with herbs.
Have onions and potato puree in separate small bowls.

Take dough out and let stand 15mins or longer .
Take two pieces of parchment paper top and bottom. Unwrap dough and put on one of the pieces, use the other to cover the dough and began to roll out with pin. About 10 in diameter and 1/8- 1/4 thick.
Checking that the dough is not sticking to bottom parchement. Once rolled out begin with spreading the potato puree leaving  2 inch around for fold over. Add some grated cheese. Place vegetables on top. Start to fold the dough over making pinches to hold together. This part is up to you have fun or do what I did on this galette and just fold and press.
Once assembled take sauteed onions and place on top. Brush with egg wash and sprinkle paprika, thyme and grated cheese.
Let set in refidgertor at least 15- 30 mins.
If you have egg left save for later.
Preheat oven 350
Take galette out brush again with egg. Place pan on middle rack and bake 40 mins roataing pan half way through.
Let cool 5 mins on wire rack before slicing.

Advertisements