Roasted Vegetable Galette with Olives - French - 9 pts

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Roasted Vegetable Galette with Olives

 

Crust:

1 1/4 cups all-purpose flour

1 cup whole-wheat pastry flour (see Ingredient note)

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

1/3 cup water

1/4 cup extra-virgin olive oil

1/2 cup finely chopped pitted Kalamata olives

Filling:

1 1/2 cups diced peeled carrots, (3 medium)

1 1/2 cups diced peeled parsnips, (3 medium)

1 1/2 cups diced peeled butternut squash, (1/2 medium)

1 cup diced peeled beet (1 medium)

2 tablespoons extra-virgin olive oil, divided

2 teaspoons chopped fresh rosemary, or 1/2 teaspoon

dried

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

1 head garlic

1 cup crumbled creamy goat cheese, (4 ounces), divided

1 egg mixed with 1 tablespoon water for glazing

 

 

 

 

 

1. To prepare crust: Combine all-purpose flour,

whole-wheat flour, baking powder, sugar and salt in a

food processor; pulse several times. Mix water and

oil; sprinkle over the dry ingredients and pulse just

until blended. Add olives and pulse to mix.

(Alternatively, combine dry ingredients in a large

bowl. Make a well in the center and add the water-oil

mixture, stirring until well blended. Stir in olives.)

Press the dough into a disk; if it seems dry, add a

little more water. Wrap in plastic wrap and

refrigerate for 30 minutes or longer.

2. Meanwhile, preheat oven to 400 degrees F. Coat a

large baking sheet with cooking spray.

3. To prepare filling: Combine carrots, parsnips,

squash, beet, 1 tablespoon oil, rosemary, salt and

pepper in a large bowl; toss to coat. Spread the

vegetables on the prepared baking sheet. Cut the tip

off the head of garlic. Set on a square of foil,

sprinkle with a tablespoon of water and pinch the

edges of the foil together. Place the packet on the

baking sheet with the vegetables. Roast, stirring the

vegetables every 10 minutes, until they are tender and

beginning to brown and the garlic is soft, about 35

minutes. (The garlic may take a little longer.)

4. Transfer the vegetables to a bowl. Unwrap the

garlic and let cool slightly. Squeeze the garlic

cloves into a small bowl; add the remaining 1

tablespoon oil and mash with a fork. Add the mashed

garlic to the roasted vegetables and toss to mix. Add

3/4 cup goat cheese and toss to coat.

5. To assemble galette: Roll the dough into a rough

14-inch circle about 1/4 inch thick. Coat a baking

sheet with cooking spray and place the dough on it.

Arrange the roasted vegetables on the dough, leaving a

2-inch border all around. Fold the border up and over

the filling to form a rim, pleating as you go. Scatter

the remaining 1/4 cup goat cheese over the vegetables.

Stir egg and water briskly; brush lightly over the

crust.

6. Bake the galette at 400 degrees F until the crust

is golden, 30 to 35 minutes. Let cool for 10 minutes.

Serve warm.

 

Makes 8 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 2 1/4 hours

 

NUTRITION INFORMATION: Per serving: 385 calories; 20 g

fat (6 g sat, 12 g mono); 41 mg cholesterol; 42 g

carbohydrate; 10 g protein; 6 g fiber; 667 mg sodium.

Nutrition bonus: Vitamin A (160% daily value), Vitamin

C (30% dv), Fiber (22% dv), Potassium (21% dv),

Calcium (20% dv), Folate (20% dv).

 

TIP: The vegetables should be cut to a uniform size so

they cook evenly. Aim for 3/4-inch pieces.

 

Ingredient note

Milled from soft wheat, whole-wheat pastry flour

contains less gluten than regular whole-wheat flour.

It helps ensure a tender result in baked goods while

providing the nutritional benefits of whole grains. It

is available in natural-foods stores and large

supermarkets. Store it in an airtight container in the

refrigerator or freezer.

 

MAKE AHEAD TIP: Store the unbaked crust (Step 1) well

wrapped in the refrigerator for up to 2 days.

 

Source: EattingWell, Fall 2003

Formatted by Chupa Babi: 12.22.07

 

The natural sugar in the vegetables caramelizes during

roasting, giving this tart an incredible sweet-savory

flavor. Roasted garlic adds a mellow note and moistens

the filling. This is a very adaptable recipe:

experiment with different vegetables - eggplant, bell

peppers, zucchini - and cheeses like fontina or

Jarlsberg.

 

 

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