Let's Cook with Meg and Ted

Summer vegetable galette

The pumpkin and goats cheese galette is great for picnics, but the flavours are a little autumnal. When we went to the kite festival at Stanmer Park this July, I made a version with more summery vegetables.

Olive oil bread dough
7 g envelopedry yeast
1 teaspoonsugar
2 1/2 tablespoonsolive oil
3 cupswhite flour
1 teaspoonsalt
1extra egg yolk

In a small bowl, dissolve the yeast and sugar in 3/4 cup lukewarm water and set it aside for a few minutes, until it begins to foam up. Beat the whole egg into the yeast mixture, then whisk in 2 tablespoons olive oil.

Mix 2 3/4 cup flour with the salt in a medium-sized bowl. Make a well in the middle, and into this pour the yeast mixture. Mix with a wooden spoon until a dough forms. Turn the dough out onto a board well-coated with flour and knead it for about ten minutes, or until it is smooth and pliant, springing back when pushed down. Add sprinkles of flour to keep the dough from sticking, but don't let it get too stiff and dry.

Form the dough into a ball, and put it into a lightly oiled bowl, turning it once. Cover the bowl with a towel or with plastic wrap and leave the dough in a warm, draft-free place to rise for about an hour, or until roughly double in size.

When the dough has doubled in volume, punch it down and roll it out, then shape and fill according to the recipe below.

4medium zucchinis
3big cloves of garlic
2red capsicums
1yellow capsicum
8big black olives
8big sun dried tomatoes in oil
4 tablespoonspesto
225 gwhite goats cheese
olive oil
sea salt and freshly ground black pepper

Top and tail the zucchinis and cut into rounds, each about 3 mm thick. Peel the garlic and chop evenly (don't crush it - it will burn). Toss the zucchini and garlic in a smallish baking pan with a dash of olive oil, and salt and pepper to taste. Bake at 180C until the zucchini is cooked and slightly golden, tossing the vegetables a couple of times during cooking. When done, spread on a plate lined with paper towel to remove the baking juices.

Slice the capsicums into pieces about 1 by 2 cm, and saute in olive oil over gentle heat until they are softened. Tip them out onto a paper-towel lined plate. Remove the seeds from the olives and chop the flesh roughly. Cut each sun dried tomato into smallish pieces. Mix together the zucchinis, capsicums, olives and sun dried tomatoes in a bowl.

After punching down the bread dough as above, roll it out on a lightly floured board to an oval about 50 x 30 cm, and transfer this to an oiled and/or lined baking sheet, letting the edges drape over the rim.

Spread the pesto over the bread dough, leaving a two-inch border all the way around. Crumble or mash the goats cheese, and spread evenly over the pesto. Distribute the vegetable mixture evenly over the goats cheese.

Whisk the egg yolk with a teaspoon of hot water. Brush this glaze over the two inches of dough surrounding the filling, then fold the border of dough up over the filling, pleating it loosely as you go. Brush more of the glaze generously over the top of the dough, making sure to get it in the fold of each pleat. Press the pleats together firmly, to make sure they stick together while baking.

Bake the galette at 180C for about 25 minutes, covering it loosely with foil if it is browning too quickly. The pleated rim of dough will puff up, and get a shiny, golden-brown finish. Check it for doneness at about 20 minutes, and every 5 minutes thereafter, by knocking on it with a knuckle. When it is cooked it will give a hollow sound.

Allow the galette to cool slightly before transferring it to a board and cutting it in thick wedges to serve. Serves 8.

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