Vegetable galettes
Description
The word "galette" has been associated with seafaring vessels in my mind since childhood. I remember coming across this word while reading Jack London, and it stuck with me. Indeed, galettes used to be taken on sea voyages because they kept well and had a universally appealing taste. But what exactly is a galette? Simply a plain, coarse biscuit. While preparing a vegetable galette, I reflected on how everything in the world is so orderly and cyclical. Long ago, I read about galettes; now I'm making them myself—and even adding vegetables. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the vegetables. Wash the zucchini, eggplant, and pepper. If the zucchini is young, there's no need to peel it. The same cannot be said for the pumpkin. We'll need a small piece of it. Cut it off, remove the skin, and scrape out the seeds and pulp. Cut all the vegetables into small, neat pieces. Grease a baking sheet with oil, place the vegetables on it, sprinkle with salt and pepper, and bake at 180 degrees Celsius for half an hour.
- 2
Step 2
While the vegetables are simmering, let's prepare the galette dough. Sift the flour. Break an egg into the center of the mound. Mix with water and 60 ml of vegetable oil. Add a pinch of salt. You should get a soft ball.
- 3
Step 3
Take a rolling pin and roll out the dough until it's thin but sturdy. Spread tomato paste or crushed tomatoes over the flatbread. You can sprinkle a little sugar and salt, but I won't. Leave the edges dry.
- 4
Step 4
Transfer the dough onto a plastic bag or parchment paper. Remove the baked vegetables from the oven. Arrange them on top of the flatbread. Chop garlic, onion, and herbs, if using. Sprinkle over the vegetables. Add spices to taste.
- 5
Step 5
Transfer the vegetable flatbread to a greased baking dish and remove the plastic bag. The parchment paper can be left in place. If you don't have a baking dish, you can bake it directly on a baking sheet. Break the feta cheese into pieces and place them directly on the vegetables. Don't forget the cherry tomatoes—place them on top as well. Fold the edges of the flatbread over the vegetables. Bake in the oven at 180°C for 40–50 minutes.
- 6
Step 6
Check the vegetable galette after half an hour. It may be ready earlier, especially if your oven tends to brown food quickly. This dish can be eaten at any time of the day.