How to make the flakiest galette pastry

One word. Butter! Specifically, very cold butter. You want the butter to be cold until the moment the galette goes into the oven. This is what gives you its flaky and tender crumb. One that is super easy to work with, and doesn’t fall apart when shaping it. Because let’s be real, nothing is more disheartening when baking than pastry breaking when being rolled. If you can chill the bowl where the pastry’s ingredients are going to be mixed in, even better. This step will also help to make your galette’s pastry a success.

The sauce

Fruit galettes, usually call for cornstarch to thicken the juice released by the fruit while baking. For a savoury galette, a thin layer of creamy sauce is needed. Not only will the sauce add flavour to the vegetables, but it will also keep the pastry flaky and the juices in. The sauce enhances the flavour of each vegetable, and if there’s cheese in it, you know that can only mean one thing. Your galette will be that dish that your friends and family will be asking you to make ALL the time.

The vegetables

Nothing says Spring like asparagus and zucchini, and when paired with red onions, a bit of chilli flakes, fresh button mushrooms, thinly sliced sweet potatoes and fresh thyme, it results in galette with so many layers of flavour. Having said that, use this recipe as  a guideline, and fell free to add the vegetables you have on hand. Portobello mushrooms, tomatoes, basil and goat cheese will be coming next to the blog. For bow, I hope you love this one as much as we did at home.

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Roasted Vegetable Galette

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour and 45 minutes
Serves 6

Ingredients

• For the pastry:
• 1 1/4 cup all- purpose flour
• 3/4 tsp sea salt
• 3/4 tsp freshly ground black pepper
• 1/2 cup unsalted butter, frozen
• 1/3 cup iced water, plus more if needed
• Milk, for brushing
• For the toppings:
• 1 medium sweet potato, very thinly sliced, about 1/8 inch to 1/16 inch
• 1 small zucchini, sliced diagonally 
• 1 cup button mushrooms, whole
• 6 to 8 asparagus spears, cut diagonally in 2 inch pieces
• 1/2 cup red peppers, roasted
• 1/2 medium red onion, sliced
• A few small vine tomatoes
• 1/4 tsp sea salt
• 1/2 tsp thyme, fresh leaves
• freshly ground black pepper
• 1 tbsp olive oil
• 1/2 cup sour cream 
• 3 tbsp freshly grated parmesan cheese

Directions

Make the pastry:

1. Whisk the flour, salt and pepper together in a large bowl. Place a box grater over the bowl and grate the butter on the large holes.
2. Gently toss the gated butter in the flour to distribute it evenly.
3. Stir in the ice water with a fork until the flour is evenly moistened (If the dough seems dry, add 1 to 2 teaspoons of water and stir until combined)
4. Scrape the dough onto a work surface and knead gently until the dough comes together (about 2 minutes) Shape it into a disk, wrap it in plastic and refrigerate for an hour.
5. While the dough is in the fridge, place the potatoes, zucchini, mushrooms asparagus, red onion and red peppers in a large bowl. Add the salt, pepper, thyme leaves and olive oil. Set aside.
6. Preheat the oven at 450F.
7. In a small bowl, stir the sour cream and parmesan cheese.
8. Take the dough out of the fridge, and spread the cream mixture evenly over the dough, leaving a 1 1/2 -inch uncover edge all around.
9. Scatter the vegetable mixture on the cream mixture. Fold the edge pf the pastry up and over the vegetables, to create a folded-over border and an exposed center. Top with the mini vine tomatoes.
10. Lightly brush the edge of the dough with milk, being careful not to let any milk drip beneath the dough.
11. Bake the galette for 25 minutes, until the pastry is lightly browned and the vegetables are tender. Let the galette Cool slightly on the baking sheet. Serve warm or at room temperature. Enjoy!

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