Roasted Vegetable Galettes

I went to the library the other day and picked up a variety of cookbooks. I'm poor, okay? I also absolutely hate buying cookbooks without fully testing them out--they always end up so disappointing. Anyway, I was chugging along on the treadmill this morning watching a rerun of The View and leafing through cookbooks in search of inspiration. I came across two possibilities: multigrain waffles and roasted vegetable galettes. You don't understand how difficult it was for me to choose between the two. First, they both have carbs--glorious, glorious carbs. Second, those waffles? I was going to add homemade pecan pralines and raspberry-maple syrup. But the galettes meant cheese. How am I supposed to choose between pecan pralines and cheese? So I continued on my hilly walk-run, glancing at the clock every few minutes, as I tried to determine which I should make and at what time the food would be ready. Finally, I decided to make waffles; but then my brother killed my plan.

I know I like to blame my brother for a lot of things--rightfully so--but he has this unnatural ability to ruin my food plans. He either eats my ingredients, decides he won't be home after I've already starting to prepare food, or won't wait until I'm done cooking and eats something else. Today was the latter of the three. See, the waffle recipe could be halved, but wouldn't make any sense quartered. Thus, I needed another person to eat waffles with me. As I was winding down my self-induced torture, he walked into the kitchen, which also happens to be visible from the treadmill. I called out and asked him if he'd be willing to wait 30 minutes for waffles. No. Of course not. And you know why? Because my dad left a bagel out on the counter alerting him to the fact that the fridge contained lox. Damn him and his nasty fish and bagel habit. So, waffles were out and roasted vegetable galettes were in. For dinner, at least.

I like the word galette, and I like these galettes. I cut the dough recipe in half and substituted in white whole wheat flour. I also just sort of used the combination of vegetables I happened to have in the house. The original recipe was full of fall vegetables, and all I had around were carrots, yellow cauliflower, brown mushrooms, spinach and red onions. I think my combination is much superior and much lighter (and lower in calories). Throw in some roasted garlic, fresh thyme from the garden, and goat cheese and you've got vegetable heaven. My favorite part was biting into those delicious pieces of sweet roasted onion followed buy tart goat cheese. Oh, and the carbs. Definitely the carbs.

And because the thought process behind this decision was so intense, those waffles will happen this weekend. I promise.

Roasted Vegetable Galettes

Adapted from Eating Well

Dough
3/4 cups + 2 Tbsp. AP flour
1/2 cup white whole wheat flour
1 tsp. baking powder
1/2 tsp. sugar
1/4 tsp. salt
1/4 cup water
2 Tbsp. extra-virgin olive oil

Filling
3/4 cup chopped carrots
1 1/2 cups chopped cauliflower
1 medium red onion, chunks
1 cup mushrooms, sliced
3 cups spinach leaves
1 Tbsp. fresh thyme, chopped
6 cloves garlic, unpeeled
1 tsp. extra-virgin olive oil
2-3 oz. goat cheese crumbles
kosher salt
freshly ground pepper

Glaze
1 egg mixed with 1 Tbsp. water



Makes 4 4 1/2" galettes, which are perfect for lunch or dinner with a small side. Can be used to make a large freeform galette as well.

1. Add dry ingredients from the dough to a food processor. Pulse for 30 seconds to mix up. Add water and olive oil, mixing until the dough forms a ball. Dough should be slightly tacky. Add more water or flour to get right consistency. Remove, wrap in plastic wrap, and refrigerate for at least 30 minutes.


2. Preheat oven to 400F. Place chopped carrots, cauliflower and onion in a bowl. Toss with some kosher salt and a little olive oil. For a lighter option, spray generously with cooking spray and toss--it works just as well. Spread out in a greased baking sheet.

3. Take your garlic cloves, still in their skin, and place in a piece of tinfoil. Add a tablespoon or two of water and seal. Place on baking sheet with veggies.


4. Bake vegetables and garlic for 25-35 minutes, until browned. Check on them and move them every 10 minutes to prevent burning and sticking.

5. Cook spinach and mushrooms in a saute pan until all liquid has evaporated. This is important since you don't want soggy dough.

6. Place all of your cooked vegetables into a bowl. Mix in thyme and half the goat cheese.

7. Squeeze roasted garlic into a small bowl once it has cooled down a little. It should be soft. Mix in a teaspoon of olive oil to create a paste-like consistency. Add to the vegetable mixture. Salt and pepper your filling to taste.

10. Divide dough into four pieces. Roll each one into a rough circle, about 6" wide and 1/4" thick.

11. Divide the filling between the four pieces of dough, placing in the middle and leaving at least 1 1/2" around the edge. Press down with the spatula to help flatten the filling. Sprinkle the rest of the goat cheese on top of each galette. Then fold up the sides, pinching each section together. I find 5 sides was the easiest to maneuver.

12. Brush with egg wash. Place on baking sheet and cook at 400F for 25-30 minutes until browned, checking every 10 minutes or so. Serve warm.

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