Summer Vegetable Galette

rf1170

I tried a new recipe today with great results: a buttery, flaky, partially whole wheat pastry filled with summer vegetables from my CSA! I added some parmesan cheese and chopped bacon (and an egg on top) but they could be left out for a vegetarian filling. Give it a try with the vegetables you have on hand. It takes some time to prepare, but it makes a nice special dinner for a summer evening. Here is the recipe and nutritional information (according to MFP) that I used - I should have rolled the pastry a bit bigger and thinner at the end since all the filling didn't fit. I just baked it separately in a pie pan, and I'll eat it tomorrow for lunch.

Pastry:
1 1/4 cup unbleached all-purpose wheat flour
1/2 cup whole wheat flour
1 Tablespoon maple sugar
1 teaspoon sea salt
10 Tablespoons unsalted butter, cubed and cold
1 teaspoon white vinegar
7 Tablespoons ice water
1 egg (for egg wash)

Filling:
1/2 onion
1 medium zucchini
1 large golden beet
3 large Swiss chard leaves, torn (stems included)
4 fresh sage leaves
1 1/2 oz. grated Parmesan cheese
4 slices cooked bacon
1 Tablespoon olive oil
2 medium tomatoes
1 egg

Pastry:
Mix dry ingredients in a large bowl and then add butter, rubbing into flour until pieces are about the size of peas. Add water and vinegar and stir a few times (don't mix thoroughly), turn crumbly dough out onto plastic wrap, wrap and refrigerate for an hour. Roll dough out into an 8" by 14" rectangle and laminate, folding into thirds and rotating three times (for nine layers). Return dough to plastic wrap and refrigerate for another hour.

Filling:
Slice onion and Swiss chard stems thinly, cube zucchini, grate beet, and tear Swiss chard leaves into bite-sized pieces. Chop sage and bacon finely, and stir together with vegetables, cheese, and olive oil.

Galette:
Preheat oven to 400º. Roll the pastry dough out into a 14" circle and place the filling in the center, leaving a depression in the middle. Fold the edges up and over the filling to partially cover. Whisk egg with one Tablespoon water, then brush the egg wash over the dough. Place in oven and turn heat down to 375º. Bake for 30 minutes, then remove from oven and break egg into depression, keeping yolk intact. Bake for another 10-15 minutes, until crust is golden, egg white is set, but yolk is still soft.

Here's what it looked like going into the oven:


And coming out:


It makes four servings (including the extra filling) and has the following nutritional value:
Calories - 688 Carbs - 53 Fat - 44 Protein - 22