You have reached your limit of free articles this month.

Enjoy unlimited access to myAJC.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myAJC.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myAJC.com.

breaking news

Officials extinguish massive fire on I-85 that led to bridge collapse

One good meatless recipe: the forgiving galette is unforgettable


Novice cooks, rustic vegetable galettes have your name written all over it.

They are as simple as they come — the crust could be made with store-bought ready-to-bake puff pastry sheets, the savory filling can be prepared with whatever vegetables you have on hand, and the recipe does not require a fancy tart pan or even a pie dish; a cookie sheet or baking tray will suffice.

If you are not a master of rolling out a puff pastry sheet to a perfect circle, it’s plenty fine; the galette won’t hold it against it you. Even if the crust is remotely round, it is still a galette.

Just like its shape, the definition also is loose and free-form. The French native is derived from the word galet, meaning a smooth, flat pebble. By definition it is a cake-like creation, but in today’s world it’s a rustic tart made with a single pastry, and looks like a pizza. The filling can be sweet or savory, and the sides of the galette can be folded up or crimped and left rather flat.

The loosey-goosey attitude of a vegetable galette extends to its filling, which can be made combining broccoli, red peppers, Parmesan and pesto; or tomatoes, spinach and feta; or eggplant, zucchini and goat cheese.

Although there are no hard-and-fast rules to follow, the galette will be pie perfect if you keep a couple of minor tips in mind. Lightly flour the dough and roll it out on parchment paper so it won’t stick. The paper also will come in handy to help fold the edges of the dough over the filling.

It’s important that the filling is dry as this will prevent the pastry dough from getting soggy. Finally, don’t pile the filling high. The galette is cooked on a cookie sheet and not in a pie pan, and so remember that the crust is not getting any help to hold its structure.

At the end of it all, tips or no tips, a galette is just a laid-back pie that is a shoo-in inductee for the Simple Recipe Hall of Fame.

———

BROCCOLI + RED PEPPER + PESTO GALETTE

PG tested

One way of keeping the galette’s crust crisp and firm is dust breadcrumbs over the pastry sheet before topping it with pesto and the vegetable filling.

2 teaspoons olive oil

3 cloves garlic, minced

1 1/2 cups broccoli florets

Pinch of salt

1 cup roasted red pepper strips (from, jar), patted dry

1 frozen puff pastry sheet (from 17.3-ounce package), thawed

Flour for dusting on sheet

2 tablespoon breadcrumbs

1/4 cup basil pesto

3 tablespoons Parmesan cheese

1 egg, beaten

Preheat oven to 350 degrees.

Heat oil in a skillet over medium flame. Add garlic, and stir for about 1 minute until fragrant. Add broccoli florets and salt and cook for about 5 minutes.

Remove skillet from heat; set aside.

Lightly flour pastry sheet on roll it out on parchment paper. Brush off excess flour. Then place pastry dough on a rimmed cookie sheet tray, along with the parchment paper.

Sprinkle breadcrumbs and then spread pesto over the pastry, leaving a 2-inch border around the edge. Sprinkle Parmesan on top.

Arrange broccoli florets and red pepper strips on top of the cheese, still leaving the border clear.

Fold the uncovered edge of pastry over the filling.

Brush galette with beaten egg and bake for 30 minutes or until golden brown.

Serves 4.

— Arthi Subramaniam


Reader Comments ...


Next Up in Cooking and Recipes

Nuts and seeds: A super snack
Nuts and seeds: A super snack

My boys are ardent baseball players. At some point during the 10,000 hours it seems they have spent on the diamond, they picked up the archetypal habit of chewing and spitting sunflower seeds in the dugout. When I ask them whether this unsightly practice is really necessary, they appeal to my passion for nutrition by reminding me that nuts and seeds...
Brackets and brews: 8 best bars for watching college basketball in Atlanta
Brackets and brews: 8 best bars for watching college basketball in Atlanta

Need a great place to watch college basketball in Atlanta or Georgia Tech in NIT Championship? There are some great picks, starting with some for the dabbler −those who just want to check the bracket while concentrating on pool or darts or watch a novelty game during March Madness (hello Mount St. Mary's v. New Orleans). Other great sports bars...
An iced dessert that uses the fruits of winter
An iced dessert that uses the fruits of winter

A DIY dessert you can serve straight from cold storage gets my vote every time, as it comes in so handy for company and the occasional personal reward. Here, the brightest colors of winter fruit are represented in pomegranate and Valencia orange juices, and blood oranges. The liquids are frozen separately, in layers, and when you scrape through to...
Ask well: red cabbage vs. blueberries?
Ask well: red cabbage vs. blueberries?

A: Red cabbage is a low-calorie food that’s a good source of vitamins. But if you’re looking for a big infusion of the potent antioxidants that blueberries are famous for, “you’re not going to get that from red cabbage,” said Amy Howell, a researcher at Rutgers University’s Marucci Center for Blueberry and Cranberry...
A winemaker's cellar reminded me how important a barrel can be
A winemaker's cellar reminded me how important a barrel can be

When a winemaker invites you into the cellar and draws a sample from a barrel for you, that's called a barrel tasting. It's an honor, an illicit thrill and great marketing. You are being invited to steal a taste of an unfinished wine - the glass pipette he or she uses is called a "thief" - in hopes you will forge a connection to the winemaker...
More Stories