An elegant vegetarian galette that you can easily make at home with only 20 minutes of hands-on time. Use this basic savory galette recipe and switch up the fillings as you please.
Recipe created by @foolproofliving
To make the Galette Dough:
1 ½ cups all purpose flour, plus more for the surface
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into cubes
4 tablespoons ice cold water
1 egg yolk
For the Filling:
8 oz. goat cheese, at room temperature
3 scallions, sliced thinly
1 teaspoon lemon zest
1 tablespoon lemon juice
1 jar Del Monte Quartered Marinated Artichoke Hearts, drained
½ jar Del Monte Sliced Mushrooms, drained
½ cup Kalamata olives, pitted and chopped
3 sprigs of thyme, chopped
1 tablespoon sesame seeds & poppy seeds mixture (optional)
To make the galette dough, process flour and salt in a food processor. Add in the cold butter and pulse 7-8 times in 1-second intervals until it resembles small clumps. Turn the machine on and add in 4 tablespoons of ice cold water. At this point, it should start forming a ball. Dump the dough onto a lightly floured surface and form it into a 4-inch disk. Wrap the dough in stretch film and refrigerate for 1 hour.
Meanwhile, make the goat cheese filling by mixing together the goat cheese, scallions, lemon zest and lemon juice. It should have a creamy and spreadable consistency. Set it aside.
Preheat the oven to 400 degrees F. Roll the galette dough into a 12-inch circle (as best as you can). Spread it with the goat cheese mixture, leaving a 1-inch border. Spread the artichoke hearts and mushrooms over the top evenly on top of the goat cheese spread. Roll the sides of the dough, overlapping as you go around and pleating the dough.
Brush with egg yolk. If preferred, sprinkle with sesame seeds and poppy seeds mixture. Bake for 40 minutes or until golden brown. Sprinkle with chopped fresh thyme. Slice and serve!