Eas­ily made galette uses what’s on hand

Northwest Arkansas Democrat-Gazette - - STYLE - ARTHI SUBRA­MA­NIAM

Novice cooks, rus­tic vegetable galettes have your name writ­ten all over them.

They are as sim­ple as they come — the crust could be made with store-bought ready- to- bake puff pas­try sheets, the sa­vory fill­ing can be pre­pared with what­ever veg­eta­bles you have on hand, and the recipe does not re­quire a fancy tart pan or even a pie dish; a cookie sheet or bak­ing tray will suf­fice.

If you are not a master of rolling out a puff pas­try sheet to a per­fect cir­cle, it’s fine, as the galette won’t hold it against it you. Even if the crust is just re­motely round, it is still a galette.

Just like its shape, the def­i­ni­tion also is loose and freeform. The French na­tive is de­rived from the word galet, mean­ing a smooth, flat peb­ble. By def­i­ni­tion it is a cake­like cre­ation, but in to­day’s world it’s a rus­tic tart made with a sin­gle pas­try, and looks like a pizza. The fill­ing can be sweet or sa­vory, and the sides of the galette can be folded up or crimped and left rather flat.

The loosey- goosey at­ti­tude of a vegetable galette ex­tends to its fill­ing, which can be made com­bin­ing broc­coli, red pep­pers, parme­san and pesto; or toma­toes, spinach and feta; or egg­plant, zuc­chini and goat cheese.

Broc­coli, Red Pep­per and Pesto Galette

2 tea­spoons olive oil

3 cloves gar­lic, minced

1 ½ cups broc­coli flo­rets Pinch of salt

Flour for dust­ing

1 frozen puff pas­try sheet (from 17.3-ounce pack­age), thawed

2 ta­ble­spoon bread­crumbs

¼ cup basil pesto 3 ta­ble­spoons grated

parme­san cheese

1 cup roasted red pep­per

strips (from, jar), pat­ted dry 1 egg, beaten

Heat oven to 350 de­grees. Heat oil in a skil­let over medium flame. Add gar­lic, and stir for about 1 minute, un­til fra­grant. Add broc­coli flo­rets and salt and cook about 5 min­utes.

Re­move skil­let from heat; set aside.

Lightly flour pas­try sheet or roll it out on parch­ment pa­per.

Brush off ex­cess flour. Then place pas­try dough on a rimmed cookie sheet, along with the parch­ment pa­per.

Sprin­kle bread­crumbs and then spread pesto over the pas­try, leav­ing a 2-inch border around the edge. Sprin­kle parme­san on top. Ar­range broc­coli flo­rets and red pep­per strips on top of the cheese, still leav­ing the border clear.

Fold the un­cov­ered edge of pas­try over the fill­ing.

Brush galette with beaten egg and bake 30 min­utes or un­til golden brown.

Makes 4 serv­ings.

Pitts­burgh Post-Gazette/TNS/AN­DREW RUSH

Broc­coli, Red Pep­per and Pesto Galette

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