Friday, February 19, 2010

Summer Vegetable Galette

galette

I thought I’d left the crazy world of deadlines and sleep deprivation back in my college days, when the all nighters were all too common and I’d live and breathe Photoshop. But no, here we are again, a little bit older and wiser but still trying to beat the clock, when the to do lists seem to get longer instead of shorter. I’m heavily involved, working on a very exciting project with Denea, aka Gourmet Rabbit. I feel very lucky to be combining the two things I love the most, and I will tell you all about in early March when it is officially launched.

So, instead of a brand new recipe fresh out of the oven, today I’m dusting off one I’ve been meaning to tell you about since November. We invited my Nanna over for lunch one Sunday, and I cooked a lovely summer vegetable galette, with prosciutto and fetta. It was also a great opportunity to test out Bourke Street Bakery’s savoury shortcrust, which has since become my go-to recipe, because it’s delicious and buttery, and so versatile. You could even make a double batch and keep some in the freezer for those days when you’re short on time.

The best thing about this type of lunch is that you can use whatever’s in season – tomatoes, eggplant and zucchini in summer, pumpkin in winter, with whatever cheese you fancy. Or they’re a great way to use up the folorn specimens hanging around in your vegetable crisper. It’s casual, yet impressive and the free form shape of the galette means there’s no skill involved and even the kids can help out, or make their own!

Summer Vegetable Galettes
Makes 6 small galettes

The recipe below is a really rough guide, because you can get creative with the fillings, depending on what you like and what’s in season.

Shortcrust Pastry (from Bourke Street Bakery)
• 300g unsalted butter, chilled, cut into 1.5cm cubes
• 600g plain flour, chilled
• 1 teaspoon (5g) salt
• 3 teaspoons (15ml) vinegar, chilled
• 170ml (2/3 cup) water, chilled
• Eggwash, to brush

Filling Ideas
• Caramelised Onion
• Proscuitto, bacon, pancetta
• Capsicum
• Cherry Tomatoes
• Mushrooms
• Char-grilled Eggplant
• Baby spinach
• Cheese – feta, goats cheese, blue cheese, brie

1. Remove butter from the refrigerator 10 minutes before you start mixing. The butter should be just soft but still very cold.
2. Place the flour and salt in the bowl of a food processor and add the butter, pulsing in 1 second bursts about three or four times to partly combine.
3. Turn out onto a clean surface and gather together. Combine the vinegar with the chilled water and sprinkle over the flour mixture. Use the palm of your hand to smear the mixture away from you across the bench. Gather together and repeat this process once or twice more to bring it together. You should still be able to see streaks of butter through the pastry.
4. Divide into two round, flat discs and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
5. Remove the pastry from the fridge 20 minutes before you want to roll it. Sprinkle a little flour on the work surface and rub some flour over your rolling pin. Divide each disc into 3 even portions. Roll each into a circle shape, sprinkling extra flour over the bench if needed. Place onto baking sheets and return to the fridge for at least an hour, for gluten to relax.
6. Preheat the oven to 200°C (390°F). Place the fillings of your choice in the center of each pastry circle, leaving at least 4-5cm edge. Fold in edge over filling, brush with egg wash and bake for 20-30 minutes or until golden brown. Serve with salad greens.

17 comments:

Laura Loo said...

Mmm.... those sound so good! I would pick caramelized onions, pancetta, mushrooms, spinach maybe, and BRIE :D

Anh said...

Hope things are all good with you. I have meant to try recipe from Bourke St. Bakery but have gotten too busy as well. *sigh*.

Stephcookie said...

Mmm, cheese, pastry and veges? So my kind of lunch! I'm excited to try out the Bourke St Bakery shortcrust now :)

Sophie said...

Yum!

just found your blog and its beautiful

Mark @ Cafe Campana said...

Great looking lunch meal.

Gastronomy Gal said...

Like the work I have seen (that you have done for Denea) so far!

Fiona said...

Looks yum! especally with a salad

Donna said...

What a great way to have a light lunch. I love carmelized onions!

ilcucchiaiodoro said...

mmm delizioso!!!

mcpip said...

I love recipes like this where you can mix up the ingredients based on what’s in season or cheap or looks extra delicious when you hit the shops. I really want to this try one. It looks really really tasty

A cupcake or two said...

Oh the pastry is the bad bit but oh so darn good. The Galettes look to die for.

tsehaikay. said...

that looks delish!
was just reading about your blog in Cleo magazine :)

Trisha said...

Will definitely have to try Bourke St Bakery shortcrust - this looks incredibly good & a great toast to a fantastic summer that we just had!

Marisa said...

this looks delicious! i cannot wait to try it / bourke st bakery shortcrust - i love all of their stuff!

marisa

www.lerainyday.blogspot.com

SK said...

That looks so good. Must try out the recipe one day.

Christiana said...

I just came across your blog and I am now a follower! You have a great blog and the photos are wonderful.I can't wait to see more.
I have my own blog too and would love to know what you think!

http://petittreat.blogspot.com/

lily said...

Eagerly awaiting the launch of whatever it is!

In the meantime, I have left you and award on my blog. Go have a look, and good luck!

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