Roasted Vegetable Galette with Olives

[b-man]

Roasted Vegetable Galette with Olives

Vegetables' natural sugar caramelizes during roasting and creates an incredible sweet-savory flavor. Roasted garlic moistens the filling and contributes additional flavor. This is a very adaptable tart: experiment with different vegetables— eggplant, bell peppers, zucchini—and cheeses like fontina or Jarlsberg.

Start to finish: 2 1/4 hours
To make ahead: The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.

Ingredients:

Crust

1 1/4 cups unbleached all-purpose flour
1 cup whole-wheat pastry flour
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 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. Wrap in plastic wrap and refrigerate for 30 minutes or longer.

2. Meanwhile, preheat oven to 400°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° until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes. Serve warm.

tip: The vegetables should be cut to a uniform size so they cook evenly. Aim for 3/4-inch pieces.


Makes 8 servings.

Per serving: 385 calories; 20 g total fat (6 g sat, 12 g mono); 42 mg cholesterol; 42 g carbohydrate; 10 g protein; 6 g fiber; 658 mg sodium.

Use a salt substitute to reduce sodium intake.

B-man