Vegetable galette with cream cheese pastry
With a bumper crop of Swiss chard in my rooftop garden I have been looking for ways to use up what is left after the summer. I saw a picture of a vegetable tart in a magazine while waiting for an appointment and thought I could adapt it to use with the chard waiting to be harvested. I used the rainbow chard for this recipe, with thin stalks of many colours and still tender leaves. You don’t have to use chard though, any combination of roasted vegetable would do nicely in this recipe.
The pastry turned out flakey and delicious using cream cheese and butter and was easy to roll and shape. Leftovers held well an extra day in the fridge (warmed up in the oven).
1 1/2 cups ap flour
1 teaspoon salt
6 oz cold butter, cut in small pieces
6 oz cold cream cheese, cut in small pieces
1/4 cup water or as needed
1/4 cup olive oil
1/2 medium size onion,
1 small leek
3 cups chopped shard stems
3 cups chopped chard leaves
Salt and pepper
1 small log goat cheese
1 cup grated muenster cheese
Egg wash: 1 egg mixed with 1 tablespoon cream
Place flour and salt in a food processor and pulse a couple of times to blend.
Add the cold butter and cream cheese and process with a few on/off pulses to begin blending
Process for a few seconds, adding a little water at a time only until dough just come together.
Remove dough to the work surface and with your hands knead a few times to create a ball of dough.
Cut in half, wrap each half with plastic wrap and refrigerate until needed.
Heat oil in a large skillet, add onion and leek and cook until fragrant and translucent.
Add carrots and chard stems and cook until they are soft but not mushy.
Add the chopped chard leaves and mix using kitchen tongs until the leaves are cooked.
Add salt and pepper to taste throughout the cooking and adjust at the end.
Remove the vegetables to a bowl and add the grated muenster cheese.
Assembling and baking:
Heat oven to 400F
You will only use 1/2 the pastry for one tart. Keep the remaining half for another use or freeze.
Remove one of the pastries from the fridge and roll into a rough circle about 15″ in diameter flouring lightly as needed to prevent it from sticking.
Transfer the dough to a parchment sheet (or you can roll the dough right on the parchment)
Crumble the goat cheese and scatter over the pastry keeping the outer 2″ clear.
Spoon the vegetables over the pastry leaving the outer 2″ clear fro folding over. Mound the filling slightly in the center.
Fold the dough over the filling and pinch the folds lightly in one directions.
Brush the pastry with an egg wash.
Using a pizza peel or something similar under the parchment transfer the galette to a baking sheet and bake at 400F about 45 min or until the pastry is golden and crisp.
Remove to a rack to cool slightly before serving.
Goes nicely with a salad with tangy vinaigrette.