Savory Galette

Visual appeal and color contrasts make food appetizing. I am one of those people who eats with my eyes as much as with my mouth. I like colorful food and especially when the outdoors is full of color I like the food to match too.

This was the idea behind this colorful galette. A couple months back I posted a Tomato and goat cheese galette. It was delicious but I wanted to try one with vegetables. And so I carefully picked the vegetables to create a colorful palatte. By the time I was done everyone was waiting for dinner. I barely had time to click pictures before it was all gone.

This month is all about baked recipes and this week I will post main course recipes. Those that can be served as a meal.

You will need
For the pastry shell
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp. salt
1/4 cup cold butter
~ 1/4 - 1/2 cup cold water
1 tbsp. Parmesan cheese
Black pepper to taste

For the filling
2 large carrots
2 zucchini
1 red bell pepper
1 yellow bell pepper
1 oz. goat cheese
2 oz. feta cheese, crumbled
1 tbsp fresh thyme
5-6 leaves basil
black pepper to taste
salt to taste
1 tbsp. grated Parmesan cheese

Follow the recipe for the pastry in the tomato and goat cheese galette.. Keep the rolled out pastry shell refrigerated. Meanwhile prepare the vegetables. Preheat oven to 400 F. Cut the zucchini and carrot in circles. Chop the red and yellow bell peppers. Spread all the vegetables on a baking sheet. Sprinkle a little salt and pepper. Bake for 15-20 minutes until the vegetables are browned but not fully cooked.

Let the vegetables cool. Change the temperature on the oven to 425 F. Then take the pastry shell out of the refrigerator. Place half the feta cheese in a layer on the shell. Place the vegetables in whatever order you like. I started with the zucchini.

Then the carrots.

Finally the bell peppers. Sprinkle the remaining feta over the top along with the parmesan cheese.

Bake for 30-40 minutes or until the galette is fully cooked and starting to brown. The vegetables should be cooked as well. Cool on a rack for a few minutes before digging in.

Slice like a pie to serve.

Enjoy!