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Wednesday, March 2, 2011

Roasted Vegetable Galette with Kalamata Olive Crust

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After the great success of the butternut squash galette, I was anxious to give this one a try, especially when I saw that it contained a kalamata olive crust. In the past year or so I've developed a real love for salty olives, kalamata being my favorite. For the most part, this galette lived up to expectations! The tart dough was made with olive oil instead of the typically used butter, which I found strange. This gave it more of a pizza dough texture than a buttery flaky crust. Either could work, but if using butter, I would cut it in by hand instead of using a food processor. I threw my kalamata olives in whole, which led to the tiny flecks of olive in the dough. Next time, I'll chop them by hand and then mix them in by hand; I think larger chunks of olives will bring more flavor to the crust.

For my filling, I used zucchini, sweet potato, red onion, and butternut squash. You could definitely use whatever combination of vegetables you like. Roasted eggplant and peppers would also be good! I actually roasted my vegetables a day ahead of time (as well as made the crust ahead of time), then assembled the galette and baked. Splitting it up over a few days made it a much faster process.

The original recipe called for goat cheese, but I didn't have any on hand. Goat cheese is never a bad addition and I have a feeling the creamy topping would have been wonderful atop the vegetables.

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Roasted Vegetable Galette with Kalamata Olive Crust
adapted from NY Times & Cate's Kitchen

for the crust-
-1 1/4 cups all-purpose flour
-1 cup whole wheat flour
-2 tsp baking powder
-1 tsp sugar
-1/2 tsp salt
-1/3 cup water
-1/4 cup extra-virgin olive oil
-1/2 cup pitted Kalamata olives

for the filling-
-1 small butternut squash, peeled & diced
-1 medium-sized sweet potato, peeled & diced
-1 small red onion, chopped
-1 small zucchini, chopped
-2 tbsp extra-virgin olive oil
-2 tsp fresh rosemary, chopped
-1/2 tsp salt
-freshly ground pepper, to taste
-1 head garlic

1. In the bowl of a food processor, mix flours, salt, baking powder, and sugar. Add water and olive oil, pulsing until a dough forms. Add olives and pulse to chop and mix in with dough. Remove dough, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to two days.
2. To roast the vegetables, preheat the oven to 400F and spray baking sheet with cooking spray. In a large bowl, toss vegetables with olive oil, rosemary, salt, and pepper. Spread vegetables out on prepared baking sheet and roast for 35 minutes, stirring every 10 minutes, until tender.
3. Cut the tip off of a head of garlic, wrap head in foil with a pinch tablespoon of water and roast along with the vegetables (may take slightly longer than 35 minutes).
4. To assemble the galette, roll out the dough into an approximate 14-inch circle. Place the dough on a baking sheet sprayed with cooking spray. Arrange vegetables on the dough, leaving a 2-inch border on all sides. Fold the border up around the vegetables, pleating as you go.
5. Bake at 400F for 30-35 minutes, until crust is golden. Allow to cool for 10 minutes before slicing and serving.