Preparation time: 45 mins
Cooking time: 1 hr 30 mins
- 2/3 cup all-purpose flour
- 2/3 cup rye flour or whole-wheat flour
- 1 teaspoon sugar
- 1/2 teaspoon fine sea salt
- 1 large egg
- Heavy cream, as needed
- 1 stick unsalted butter, cut into big pieces
- 2 teaspoons lemon juice
- 1/2 teaspoon grated lemon zest (optional)
- 4 medium zucchini (about 1½ pounds), trimmed and thinly sliced
- 1 pound plum tomatoes, cored and thinly sliced
- Extra virgin olive oil, as needed
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 hot chili peppers, such as cherry peppers, seeded and minced
- 4 strips cooked bacon, crumbled
- 3 ounces goat cheese, softened
- 1 small clove garlic, finely grated or pressed
- 1 teaspoon thyme leaves
- In a food processor fitted with a steel blade or a large bowl, pulse or mix together the flours, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours or up to 3 days.
- When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- Heat oven to 425°F
- Spread out zucchini and tomatoes in one layer on two separate rimmed sheet pans. Drizzle generously with oil and season with salt and pepper. Roast vegetables, tossing occasionally, until golden at the edges, 35-40 minutes. Transfer vegetables to a bowl and toss with chili peppers and bacon.
- Decrease oven temperature to 400°F.
- In a small bowl, combine goat cheese, garlic, and thyme leaves.
- Spread mixture in a thin layer over crust, leaving a 1½-inch border all around. Arrange vegetables evenly over goat cheese. Fold up edges of crust, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture.
- Transfer the galette to the oven and bake until golden brown, about 40 minutes. Cool completely before slicing.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/summer-vegetable-galette-recipe-t135758