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Roast Vegetable Galette

Updated: Oct 30, 2023



Vegetable Galette

Vegetable Galette

RECIPE


PATE BRISEE / GALETTE PASTRY

INGREDIENTS

QUANTITY

Plain Flour

250g

Salt

1 teaspoon

Cold Unsalted Butter -cubed

230g

Ice Water

80g

Paprika

1 teaspoon

Egg Yolks

20g




RICOTTA FILLING

INGREDIENTS

QUANTITY

Ricotta Cheese

280g

Goats Cheese

50g plus extra for topping

Black Pepper to taste

qs

Sea Salt Flakes to taste

qs

Thyme - remove vine and chopped

​5 sprigs

Rosemary - remove vine and chopped.

1 sprig



VEGETABLES

INGREDIENTS

QUANTITY

Small Zucchini

½

Jerusalem Artichoke

2

Small Sweet Potatoes

½

Purple Potato

1

Carrot

1

Olive Oil

qs.



EGG WASH

INGREDIENTS

QUANTITY

Egg

50g

Milk

50g

Salt

pinch


 

Sliced Vegetables





To make the roast vegetable galette....


FOR THE PATE BRISEE


Place the flour, salt and paprika in a mixing bowl. Add in the cubed cold butter and rub through with the dry mixture with your finger tips until a coarse crumb is created. There should be small chunks of butter still visible in the mix.


Transfer the mixture onto a clean work surface. Create a well and add in 1/2 of the water in a few additions. Using a dough scraper, cut through the mix to combine.


Mix the remainder of the cold water with the egg yolks and continue to add to the flour mixture in a few additions. Continue to cut the mixture with the scraper until they just come together forming into a dough. Gently press the dough down to ensure there are no dry bits of flour in the mix, at the same time ensuring you do not knead the dough too much.


Once a dough is formed with no dry bits, flatten to a square, wrap in cling film and rest in the fridge for at least 2 hours or overnight.



FOR THE RICOTTA FILLING


Mix the ricotta and goats cheese, then add the chopped thyme and rosemary followed by seasoning of sea salt flakes and black pepper. Set aside.




ASSEMBLY



Peel the sweet potato, Jerusalem artichoke, carrot and beet root. Slice the vegetables to similar sizes of approximately 8mm - 5mm thick.


Divide the dough to two equal portion. Round the dough slightly then roll pastry to approximately 28cm diameter on top of a parchment paper, dusting with flour if necessary to prevent from sticking on the paper, and to approximately 5mm in thickness discs. Spread half of the ricotta filling in the center leaving a 4cm border.


Line the vegetables alternatively on top of the ricotta filling. Brush the border with some egg wash. Lift the parchment paper and fold the pastry border over the vegetables and continue to do so all around to create a parcel that holds the fillings together.


Brush the top of the vegetables with some olive oil. Brush the top border of the pastry with more egg wash. Sprinkle the top of the vegetables with the extra goats cheese.


Bake in the pre heated oven at 200C for 20 minutes or until golden in color and the vegetables are cooked through.



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