Mediterranean Galette Food

MEDITERRANEAN VEGETABLE GALETTE

Steps:

• Slice zucchini and eggplant and lay out on a baking sheet lined with paper towels. Sprinkle with salt and let sit for half an hour.
• Meanwhile, add flour and salt to food processor and pulse to combine. Add the butter and pulse until mixture resembles a coarse meal. Add water and pulse. Turn out onto a floured surface and form into a ball. Cover with plastic wrap and place in fridge for 30 minutes.
• Add ricotta, egg, thyme, basil, cumin, salt and pepper into a small bowl and mix to combine.
• Preheat oven to 425F. Remove dough from fridge and roll out on a floured surface to a circle with a 12" diameter. Place on a baking sheet lined with parchment paper.
• Spread ricotta mixture into the center of the crust, leaving about 2 inches space from the edge. You will need this to fold over the crust in the last step.
• Blot vegetables to absorb water and lay out on top of ricotta mixture.
• Fold over the edges of the galette and brush with egg wash. Bake for about 35 minutes or until the crust has turned a nice golden brown colour.

MEDITERRANEAN-STYLE GALETTE RECIPE

Steps:

• Heat oven to 350°F.
• Whisk first 3 ingredients until blended.
• Unroll pie crust onto parchment-covered baking sheet. Spread ricotta onto crust to within 1 inch of edge; top with peppers, olives, artichokes, capers and bruschetta mixture. Gently fold edge of crust over filling, pleating edge as necessary to fit. (Center of filling will remain uncovered.)
• Bake 40 to 50 min. or until crust is golden brown.
• Cook pasta sauce in saucepan on medium-low heat 3 to 5 min. or until heated through, stirring frequently. Serve over pizza.

SAVORY GALETTE

Steps:

• For the galette: Preheat the oven to 375 degrees F.
• In a large saute pan, add the olive oil. Add the sweet potatoes and saute for about 5 minutes over medium heat. Add the Swiss chard stems, garlic and onion. Cook, stirring frequently, until the onions are tender and translucent, 3 to 4 minutes. Add the Swiss chard leaves and continue to cook until the leaves are tender, 2 to 3 minutes. Remove from the heat and let cool.
• Once cooled, add the walnuts, olives, feta and sun-dried tomatoes to the mixture, then toss until the ingredients are evenly distributed. Season with salt and pepper.
• Line an 18-by-13-inch baking sheet with parchment paper. Place a sheet of phyllo on the baking sheet so the corner of the phyllo sheet is aligned with a corner of the baking sheet. Brush with butter. Place another piece of phyllo overlapping the first sheet, making sure the corner of the phyllo sheet is aligned with another corner of the baking sheet. Repeat with 2 more sheets of phyllo, brushing with butter in between so the entire baking sheet is covered with a layer of phyllo. This is the first layer consisting of 4 sheets of phyllo. Repeat twice more with the remaining 8 sheets of phyllo so you have 3 layers total. Once all the sheets are stacked, spread the filling out into a rectangle, just smaller than a 9-by-13-inch pan. Fold over the dough so it just begins to cover the filling all around the edges. Bake until the crust is golden brown, 15 to 20 minutes.
• For the sauce: In a small saucepot over medium heat, combine the olive oil, crushed red pepper flakes and garlic. Cook until the garlic begins to toast and becomes golden brown, about 2 minutes. Add the red wine vinegar to stop the garlic from continuing to brown. Reduce by half and add the honey. Bring to a boil, then remove the mixture from the heat and let cool until thickened slightly. Add the walnuts and olives. Season with salt and pepper if needed. Let sit at room temperature for 15 minutes before serving.
• Serve the galette with the sauce on the side.