This scrumptious Spring Veggie Galette is best enjoyed with a glass of Raeburn’s Chardonnay
Photography Credit: Carnelian Cooks
INGREDIENTS:
Dough Ingredients
1 ½ C all purpose flour, plus more for surfaces
10 T unsalted butter, cold and cubed
½ t salt
5 T water, cold
1 egg, whisked for egg wash
Veggie Filling
¼ C chutney, for spreading
1 C goat cheese, crumbled
1 red heirloom tomato, thinly sliced
1 orange heirloom tomato, thinly sliced
1 leek, stem only, sliced into rings
¼ C green peas, frozen
microgreens, for garnish
extra virgin olive oil, to drizzle
hot honey, to drizzle
salt & pepper, to taste
METHOD:
In a food processor add flour and salt. Pulse one to two times to combine. Then add the cubed butter and pulse on low until the butter resembles small clumps. Gradually add the water, one tablespoon at a time while continuously pulsing the dough.
Transfer the dough to a lightly floured surface and form it into a tight ball, wrapping it in plastic wrap. Place in the fridge for at least one hour or overnight.
Lightly flour the surface or counter before rolling the dough into a 12 inch circle. Transfer to a piece of parchment paper, then onto a baking sheet.
Set the oven to 350 degrees. Begin to fill the dough by spreading chutney and sprinkling goat cheese, making sure to leave a two – three inch border around the edges. Then add the red and orange tomatoes. Next add the sliced leek rings and frozen peas. Then season with salt and pepper.
Carefully lift and fold the border of the dough over the filling. The dough will naturally pleat as you work around the circle. Lightly brush the egg wash over the galette dough edges. Place in the oven and cook for 50 – 60 minutes.
Remove the galette from the oven and allow to cool for around five to ten minutes before garnishing with microgreens, a drizzle of olive oil, salt, and pepper. Best enjoyed with a glass of Raeburn’s Chardonnay. Buon Appetito!