Roasted Garlic Vegetable Galette with Olives

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Roasted Garlic Vegetable Galette with Olives

 

Crust;

1 1/4 cups all-purpose flour

1 cup whole-wheat pastry flour

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

1/3 cup water

1/4 cup extra-virgin olive oil

1/2 cup finely chopped pitted Kalamata olives

 

Filling;

1 1/2 cups diced peeled carrots

1 1/2 cups diced peeled parsnips

1 1/2 cups diced peeled butternut squash

1 cup diced peeled beet

2 tablespoons extra-virgin olive oil, divided

2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried

1/2 teaspoon salt, or to taste

freshly ground pepper to taste

1 head garlic

1 cup crumbled creamy goat cheese, divided

1 egg mixed with 1 tablespoon water for glazing

 

To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder,

sugar and salt in a food processor; pulse several times. Mix water and oil;

sprinkle over the dry ingredients and pulse just until blended. Add olives and

pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a

well in the center and add the water-oil mixture, stirring until well blended.

Stir in olives.) Press the dough into a disk; if it seems dry, add a little more

water. Wrap in plastic wrap and refrigerate for 30 minutes or longer.

Meanwhile, preheat oven to 400 degrees F. Coat a large baking sheet with cooking

spray.

To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil,

rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables

on the prepared baking sheet. Cut the tip off the head of garlic. Set on a

square of foil, sprinkle with a tablespoon of water and pinch the edges of the

foil together. Place the packet on the baking sheet with the vegetables. Roast,

stirring the vegetables every 10 minutes, until they are tender and beginning to

brown and the garlic is soft, about 35 minutes. (The garlic may take a little

longer.)

Transfer the vegetables to a bowl. Unwrap the garlic and let cool slightly.

Squeeze the garlic cloves into a small bowl; add the remaining 1 tablespoon oil

and mash with a fork. Add the mashed garlic to the roasted vegetables and toss

to mix. Add 3/4 cup goat cheese and toss to coat.

To assemble galette: Roll the dough into a rough 14-inch circle about 1/4 inch

thick. Coat a baking sheet with cooking spray and place the dough on it. Arrange

the roasted vegetables on the dough, leaving a 2-inch border all around. Fold

the border up and over the filling to form a rim, pleating as you go. Scatter

the remaining 1/4 cup goat cheese over the vegetables. Stir egg and water

briskly; brush lightly over the crust.

Bake the galette at 400 degrees until the crust is golden, 30 to 35 minutes. Let

cool for 10 minutes. Serve warm. Serves 8.