Savory Galette with Grilled Vegetables – Simple, Elegant, Unfussy

Описание: A rustic crust, silky roasted vegetables, and just enough elegance to make it unforgettable.

🧾 Ingredients
For the crust
– 1⅔ cups (200 g) all-purpose flour
– 9 tbsp (125 g) cold unsalted butter, cut into cubes
– ½ tsp salt
– 1 tbsp vinegar (apple cider or white)
– ¼ cup (60 ml) ice-cold water

For the base
– 2 tbsp ricotta or soft curd cheese
– 3–4 tbsp heavy cream
– ½ cup (50 g) shredded mozzarella (or any melting cheese)

For the topping
– 1 eggplant
– 1 zucchini
– 1–2 bell peppers
– Cherry tomatoes or large tomatoes
– 2–3 garlic cloves
– Olive oil, salt
– A splash of balsamic vinegar

Optional for finishing
– Grated parmesan
– Pesto
– Fresh herbs (thyme, basil, etc.)
– 2 tbsp cream + 1 tsp olive oil (for brushing the edges) or plain yogurt

🔪 Step-by-Step
Work the cold butter into the flour using your fingertips.
Avoid using your palms to keep the butter from melting.
Once crumbly, add vinegar and gradually moisten with cold water until the dough comes together.
Wrap and chill for at least 30 minutes.

Cut the vegetables.
Toss with crushed garlic, olive oil, and salt.
Roast in a 400°F (200°C) convection oven until tender.
Finish with a drizzle of balsamic vinegar and let cool.

In a small bowl, mix ricotta, cream, and shredded cheese for the base.

Take the dough out of the fridge.
Roll it into a rough circle about ½ cm (⅕ inch) thick.
It’s easier to roll on parchment paper from the start.

Spread the cheese mixture in the center.
Layer the roasted vegetables over it.
Gently fold the edges over the filling, leaving the center exposed.
Brush the crust with cream and olive oil, or yogurt if you prefer.

Transfer to a baking tray.
Bake at 430°F (220°C) for 30–35 minutes, until the crust is deeply golden.
If desired, top with parmesan and bake 3–5 more minutes.
Drizzle with pesto if using, and finish with fresh herbs.

Let cool slightly before slicing.
Enjoy.