How to make roasted vegetable galette

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The beauty of this dish is that the less perfect it looks, the better. You’re going for that rustic French “I don’t care, yet everything I cook is mouth-watering” vibe, which means minimal effort, maximum flavor. No one will be able to tell if you use store-bought puff pastry once it's filled with goat cheese and vegetables seasoned with herbs de Provence, no one will be able to tell.
This is delicious with a glass of local wine on your last night in the south of France for the season — or with a glass of foreign wine as you watch a foreign film.
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Cooktop Cove
roasted vegetable galette
6
15 minutes
30 minutes
45 minutes
1 premade puff pastry
½ cup creamy goat cheese
1 teaspoon honey
1 sweet potato
1 small red onion
1 zucchini
1 red bell pepper
1 cup button mushrooms
2 tablespoons olive oil
1 teaspoon herbs de Provence
Salt and pepper
1 egg, beaten
Preheat the oven to 450F.
Line a baking dish with parchment paper and lay out the puff pastry. Trim the edges to form an oval shape.
Leaving a 1-inch border, spread the goat cheese evenly across the pastry base. Drizzle the honey over and set aside.
Peel the sweet potato and onion. Using a mandolin, slice into very thin rounds.
Using a knife, thinly slice the zucchini into rounds and the red peppers into thin strips.
Slice the mushrooms into quarters.
Place all the sliced vegetables in a medium mixing bowl and add the olive oil, herbs de Provence, salt and pepper. Stir to coat every piece evenly.
Lay the sweet potato slices across the goat cheese filling, followed by the rest of the vegetables in a semi-even layer.
Fold the edge of the pastry up over the vegetables and press down to create the crust. Brush the crust lightly with egg wash.
Bake for 20-30 minutes, or until the pastry is crisp and browned. Allow to cool at least 5 minutes before serving.
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