Vegetable galette

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make vegetable galette? I recommend starting by preparing the sauce. Prepare the necessary ingredients. I use olive oil as vegetable oil, but you can also use refined sunflower oil. For bell peppers, it is better to take yellow and red ones. This will make the dish look more colorful. Choose medium-sized tomatoes and onions.

2. STEP 2

   

   Peel the onion, rinse, dry with a paper towel and chop as finely as possible. Finely chop the peeled garlic cloves with a knife. Pour a couple of tablespoons of vegetable oil into the pan, add chopped onions and half the chopped garlic. Simmer over low heat for about 5 minutes, the onion should become soft and transparent.

3. STEP 3

   

   Rinse the red and yellow peppers under running water. Dry with paper towels. Cut and remove seeds. Cut into small cubes and place in a frying pan. Stir in the vegetables and simmer for about 5 minutes, stirring occasionally.

4. STEP 4

   

   How to remove the skin from tomatoes? Place the tomatoes in boiling water. After 1-2 minutes, remove them using a slotted spoon. Make cross cuts on top and remove the skin. Also cut the peeled tomatoes into small cubes and add to the pan with the rest of the vegetables. Stir the vegetable mixture. Add washed parsley sprigs and half a bay leaf. Simmer for about 10 minutes.

5. STEP 5

   

   After 10 minutes, remove the parsley and bay leaf. Salt and pepper the vegetables to taste. Stir. The sauce is ready. Turn off the fire. Cool the vegetable sauce completely.

6. STEP 6

   

   While the sauce is preparing, prepare the filling for the galette. Prepare the necessary ingredients. I used zucchini, but zucchini would work too. Choose tomatoes that are firm and not very juicy, as soft and juicy fruits will lose their shape when baked and turn into mush. I have cream tomatoes. They are perfect for this dish.

7. STEP 7

   

   Rinse a medium-sized eggplant and dry with a paper towel. Cut into circles about 3-5 mm thick. Place the eggplant slices on a baking sheet lined with parchment paper (I use a silicone baking mat). Brush each slice with olive oil. Bake in an oven preheated to 200°C for 15-20 minutes.

8. STEP 8

   

   Also rinse and dry the zucchini or zucchini. If you have young fruits, it is not necessary to cut off the skin. If the zucchini is small, cut them into slices 3-5 mm thick. Peel ripe, large zucchini, cut in half, remove large seeds. Cut into half rings.

9. STEP 9

   

   Also wash the tomatoes and dry them with a paper towel. Cut them with a sharp knife into 5 mm thick slices.

10. STEP 10

    

    How to prepare dough for galettes? Prepare ingredients according to recipe. Take light beer. You can use any vegetable oil, sunflower or olive. The main thing is that it is refined and odorless. Be sure to sift the flour to saturate it with oxygen.

11. STEP 11

    

    Mix vegetable oil, beer and salt in a container. Add sifted flour in parts, kneading the dough. Please note that you may need more or less flour than indicated in the recipe. Focus on the desired consistency. The dough should be quite soft and elastic. There is no need to knead it for a long time. Once the dough comes together into a ball, it is ready to use.

12. STEP 12

    

    Place the ball of dough on baking paper. Roll it out with a rolling pin or simply knead it with your hands into a circle 3-4 mm thick. Using your fingers, press the edges of the dough (about 2cm wide). They should be thinner than the middle of the circle. Spoon the sauce and spread it over the dough, avoiding the edges of the circle.

13. STEP 13

    

    Place the vegetable slices, alternating with each other, on top of the sauce in a spiral from the center to the edge. Sprinkle with the remaining chopped garlic, herbs (I used Provencal herbs, but you can use any suitable spices to taste), arrange the olives, cut into slices, salt and pepper to taste. Lift the edges of the dough and cover the filling. Carefully place the parchment-lined galette onto a baking sheet. Place in an oven preheated to 180°C for 35-45 minutes.

14. STEP 14

    

    The finished galette should be slightly browned and the vegetables should be soft. Remove the baking sheet from the oven. Let it cool slightly, then cut into portions and serve. If desired, garnish with herbs (basil leaves or parsley). Bon appetit!

Comments on the recipe

natali-♥

06.10.2023

5

I will offer vegetarians another option for a vegetable dish - carrot cutlets.