Mediterranean Vegetable Galette Food

MEDITERRANEAN GALETTE

Steps:

• Preheat your oven to 450 F.
• Lay the thawed pie shell on a parchment-lined baking tray.
• In a small bowl, mix the ricotta cheese, goat cheese, salt, pepper, and chopped dill together until well combined.
• Carefully dollop spoonfuls in the middle of the pie shell. Use the back of a spoon or spatula to smoothen it down making leaving at least an inch of a room away from the perimeters.
• Layer the tomatoes down cut side up on the cheese, then follow with the artichoke hearts.
• To fold the edges, carefully lift one edge and fold it inside towards the filling, then lift the next edge, fold it in again. Keep doing this till the edge is fully folded inside towards the filling.
• Set it in a preheated oven and bake for 20 minutes.
• Bring water to boil in a small pot, add the spinach, and blanch for 2 minutes. Turn it into a sieve and set it aside to drain.
• Once the galette has been fully baked, garnish the top with green and black pitted olives, the blanched spinach, and crumble some feta cheese all over the top.
• Lastly, drizzle some olive oil all over the top.

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.

ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat oven to 425°F.
• Prepare a shallow roasting dish with nonstick cooking spray.
• Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
• Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
• Drizzle sauce over the mixed vegetables and toss to coat.
• Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

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.

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.