Monday, April 13, 2015

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!







19 comments:

  1. Actually looks very colorful and tempting . Wonderful ingredients going in there, healthy well baked dinner.

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  2. Delicious and wholesome meal... Beautiful clicks and I am so loving this bake..

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  3. Colorful and a well presented food is always more tempting. Galette is colorful and inviting

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  4. what an array of colors, looks very nice

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  5. This really looks so colorful Varada!! This is one more way to make my kids eat vegetables...

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  6. Vegetable loadd galette, makes an excellent meal with some salad or else with a bowl of soup..Very pleasing dish.

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  7. Galette looks so colorful and absolutely delicious..

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  8. I still need to get used to goat cheese. But love all the other flavors. Amazing dish

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  9. Varada this is so colorful! Again, my bookmark list grows longer!! This might seem a little silly question, but can I substitute the feta with tofu/parm?

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    1. You can substitute any cheese that bakes well - Parmesan or Romano would work well. A cheese that melts may work too but it would get too gooey. As for tufu it would work but it would not contribute to the taste as feta does.

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  10. Wonderful and colorful. I am sure it served as a filling meal!

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  11. Very colourful dish and the theme sounds perfect!

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  12. Never heard of galetta.. This bake sounds so delish and filling - something my family would like ! Bookmarking to try

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  13. This is one colorful bake varada, baked perfect!!

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  14. That is such a colorful and delicious looking galette.

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  15. You are right about making the food colorful! This looks so delightful to the eyes and a great recipe :)

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  16. This looks so colourful. Lovely recipe. want to try this soon

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