Roasted Vegetable Galette

7 Nov

This is one of those recipes that can be made with so many combinations that each time you make it, it could be completely different. The flavors can change just by omitting or adding a vegetable. Max is my little foodie and this is yet another recipe that he will suggest. If I am at a loss of what to have for dinner, he will invariably say pasta, galette, or chicken pot pie. I love this because it is one way I know that he will get a good amount of vegetables in his body. Jasper on the other hand…he’s my picky eater. Hopefully someday he will learn the joys of vegetable galette.

My first step in making this vegetable galette is to see what vegetables I have on hand. On the day I made this particular one, I had some zucchini, sweet potato, a russet potato, and some small yellow onions.

Once the veggies are gathered, quarter the potatoes and zucchini and thinly slice them. Halve the onions, thinly slice.

Drizzle the veggies with olive oil and sprinkle with salt, pepper and dried oregano. Roast on the lowest rack in your oven.

Once the vegetables are roasted, you will add them to a bowl with your cheeses. Stir them up!

Mixture is centered on a rolled out pie crust.

Fold up the edges of the pie crust and sprinkle some more cheese on top!

The crust will become golden and the cheese will brown on top. That’s how you’ll know it’s done.

Roasted Vegetable Galette

With guidance from Cook Without a book: Meatless Meals By Pam Anderson

6 cups (approximate) zucchini, sweet potato, and russet potato, each quartered and thinly sliced

2 small yellow onions, halved and thinly sliced

2 tablespoons olive oil

Salt and ground pepper

1 rounded teaspoon dried oregano

One 9-inch refrigerated pie crust or your own recipe for crust

1 heaping cup cheese (I used a package of Mexican blend shredded cheese)

4 ounces crumbled goat cheese

Place sliced vegetables and onions on a baking sheet and toss with olive oil, salt, pepper and dried oregano. Place oven racks in the lowest and middle positions of the oven. Place pan with vegetables on the lowest rack in the cold oven and set oven for 425°. Roast, stirring once, until tender and just starting to gain color, 15-20 minutes.

While vegetables are roasting, roll out pie dough into a 14 inch circle and place on a large baking sheet. Mix the goat cheese and 3/4ths of the shredded cheese into a large bowl.

When vegetables are roasted, add to bowl with cheeses. I do this in two additions. After the first addition I mix them with the cheese and then add the rest, making sure that the cheese is evenly incorporated throughout the vegetables. The cheese will melt a bit, so be sure that it is not clumped up. Scoop mixture on to pie crust, being sure to leave a 2 inch border all the way around. Fold edges up over the mixture and sprinkle remaining cheese on top. Bake on middle rack of the oven until crust is golden and mixture is bubbling, about 20 minutes.

Let cool 5 minutes before slicing.


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