When summer bounty ripens, the possibilities of creating delicious meals are abundant. One exciting dish to consider is the summer vegetable and goat cheese galette. This savory and versatile dish is a fantastic way to showcase seasonal vegetables and creamy goat cheese. It features a flaky crust that envelops a colorful mix of roasted or sautéed vegetables, herbs, and cheese, making it a perfect centerpiece for any summer gathering. With its vibrant appearance and delectable taste, this article will provide a comprehensive guide to crafting the ultimate summer vegetable and goat cheese galette, from selecting the freshest ingredients to mastering the art of folding the crust.
Here are our top 6 tried and tested recipes!
SUMMER VEGETABLE GALETTE
A savory galette is the easier and more streamlined cousin of a classic quiche. It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all. In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust. Feel free to use any combination of cooked vegetables instead, even leftovers from the fridge. You'll need three cups total. Serve it as you would quiche, with a salad for lunch or a light dinner.
Provided by Melissa Clark
Categories snack, pies and tarts, dessert
Time 4h
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- Heat oven to 425 degrees. Spread out eggplant, zucchini and tomatoes in one layer on three separate sheet pans or cookie sheets. Drizzle generously with oil and season with salt and pepper. Roast vegetables, tossing zucchini and eggplant occasionally, 35 to 40 minutes. Eggplant and tomatoes will be golden at the edges; zucchini will be tender. Don't let the vegetables get too dark because they will continue to brown in the tart. Transfer vegetables to a bowl (you want to have about 3 cups of them) and toss with chile peppers.
- Decrease oven temperature to 400 degrees. In a small bowl, combine goat cheese, garlic and thyme leaves. Spread mixture in a thin layer over crust, leaving a 1 1/2-inch border all around. Arrange vegetables evenly over goat cheese. Fold up edges of crust, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture.
- Transfer galette to oven and bake until golden brown, about 40 minutes. Cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 552 milligrams, Sugar 6 grams, TransFat 0 grams
SUMMER VEGETABLE AND GOAT CHEESE GALETTES
Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving.
Provided by Holly
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
- Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
- Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
- Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
- Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 31.1 g, Cholesterol 18.4 mg, Fat 33.8 g, Fiber 1.9 g, Protein 11 g, SaturatedFat 10.9 g, Sodium 324.4 mg, Sugar 2.5 g
FETTUCCINE WITH SUMMER VEGETABLES AND GOAT CHEESE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese. Add the pasta to the boiling water and cook as the label directs, adding the wax beans to the pot during the last 3 minutes of cooking. Reserve 1/4 cup of the cooking water, then drain the pasta and beans and add to the bowl with the vegetables. Drizzle with the reserved cooking water and the remaining 1 tablespoon olive oil and toss until the goat cheese begins to melt. Add the parmesan and toss. Divide among bowls and top with the remaining goat cheese.
Nutrition Facts : Calories 557, Fat 21 grams, SaturatedFat 8 grams, Cholesterol 23 milligrams, Sodium 227 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 21 grams
CHERRY TOMATO AND CHEESE GALETTE
While 'galette' sounds a little fancy, they're actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that's sweet fruit or savory vegetables, there are very few things you can't galette. Garnish with fresh basil if desired.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 2h20m
Yield 12
Number Of Ingredients 20
Steps:
- Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
- Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
- Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
- Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
- Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
- Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
- Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
- Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 14.2 g, Cholesterol 66.7 mg, Fat 16.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 9.4 g, Sodium 335 mg, Sugar 0.6 g
ASPARAGUS GALETTE WITH GOAT CHEESE
This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. -Kellyn Kemmerer, Baltimore, Maryland
Provided by Taste of Home
Categories Side Dishes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight., In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl., In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks., Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms., Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet., Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melty, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 308 calories, Fat 22g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
ROOT VEGETABLE AND FARMERS CHEESE GALETTE
This large galette takes root vegetables to the next level. Serving a smaller crowd? Just divide this recipe by half to make a single round galette.
Provided by Lauryn Tyrell
Categories Cheese Appetizer Christmas Root Vegetable Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Cheese Week
Yield Serves 12 to 15 as an hors d'oeuvre
Number Of Ingredients 27
Steps:
- Make the dough:
- In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vodka and 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers -- if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then place on a piece of plastic wrap and push together using the plastic wrap to form a 5x7-inch rectangular slab. Refrigerate at least 1 hour (or overnight).
- Assemble the tart:
- Assemble the tart: Preheat oven to 375°F. In a small sauté pan, heat 1 1/2 tablespoons each olive oil and butter over medium-low heat. Add the leek, salt, sugar and a pinch of pepper and cook, stirring occasionally, until soft and slightly caramelized, about 10 minutes. Transfer leeks to the bowl of a food processor and let cool slightly.
- To the food processor, add the cream cheese, farmer cheese, and tarragon to the leek mixture. Pulse until smooth. Taste and adjust the seasoning, then add the egg and pulse a few more times until combined. Transfer to a bowl and refrigerate until ready to use.
- Bring a large pot of well-salted water to a boil. Add the vegetables (if using red beets, cook in a separate pot so they don't bleed). Bring to a boil then turn down to a simmer and cook until tender but still holding their structure, about 10 minutes. Drain and set aside to cool slightly.
- On a floured piece of parchment paper, roll your dough to 12x15-inch rough rectangle. Place 1 1/2 to 2 cups of filling in the center of the dough and spread out, leaving a 2-inch border on all sides. Arrange your vegetable rounds in a shingled pattern over the filling, then gently fold up the sides to create a border. Brush the vegetables lightly with oil and brush the pastry edges with egg wash, sprinkle the galette with coarse sea salt. Bake until vegetables are lightly golden and pastry is golden brown, 45 to 50 minutes. Transfer baking sheet to a wire rack to cool.
- Make the mustard vinaigrette:
- In a small bowl, combine the mustard, vinegar, lemon, garlic, and sugar. Gradually whisk in the oil and blend until emulsified. Taste and add 1/2 teaspoon warm water if necessary to balance flavors. Stir in the tarragon.
- To finish:
- Once galette has cooled, brush the vegetables with the mustard vinaigrette. Sprinkle with chopped tarragon, cut into squares, and serve warm or at room temperature.
- DO AHEAD: Dough can be made and refrigerated up to 3 days in advance, or frozen for up to 3 months; thaw in the refrigerator before using. Tart can be assembled and frozen for up to 3 months. Tarragon vinaigrette can be made up to 1 day in advance and refrigerated.
Tips:
- For the perfect galette crust, use cold butter and ice water. This will help to create a flaky, tender crust.
- Don't overwork the dough. Overworking the dough will make it tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
- Use a variety of summer vegetables in your galette. Some good options include zucchini, tomatoes, corn, and bell peppers.
- Don't overcrowd the galette. Leave some space between the vegetables so that they can cook evenly.
- Bake the galette until the crust is golden brown and the vegetables are tender.
- Let the galette cool for a few minutes before slicing and serving.
Conclusion:
The recipes in this article are a great way to celebrate the flavors of summer. With their flaky crusts and fresh, seasonal vegetables, these galettes are sure to be a hit with your family and friends. So fire up your oven and get baking!
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