ChezCindy: Savory Vegetable & Mozzarella Galette

 

Galettes are easier than pie but yield the same satisfying results.  Honestly, you barely even need a recipe to make a galette.  Especially if you take a shortcut using storebought pie crust.  This recipe uses several storebought ingredients for even quicker time to put it together.  I used a bag of shredded vegetables including broccoli, kale and cabbage, plus grated mozzarella cheese, and a garlic-herb goat cheese.  Really simple but with fancy and delicious results.  

Savory Vegetable & Mozzarella Galette

1 pie dough, storebought or homemade

2 cups shredded vegetables

2 tablespoons olive oil

1/2 teaspoon sea salt

1 4-ounce log of garlic-herb goat cheese

2 cups grated mozzarella cheese

4-5 stems of fresh thyme, leaves removed from stems

1 egg for egg wash

1 tablespoon coarse sea salt, such as Maldon

Preheat oven to 400 degrees.  Line a sheet pan with parchment paper.  

Measure out the shredded vegetables placing into a medium size bowl.  Drizzle with olive oil, add salt and toss together.  Set aside.

Roll out the pie dough to a 10-inch circle.  Spread the goat cheese into a thin layer over the center of the dough leaving a 2-inch border around the edges.  Place the seasoned vegetables onto the cheese in the center.  Place the grated mozzarella cheese around the edge of the vegetables leaving the center without cheese.  

Fold up the edges over the cheese, pleating as you go around the galette.  Make the egg wash by adding the egg to a small bowl with a half teaspoon of water.  Mix together.  Using a brush, brush the pleated edges with the egg wash.  Sprinkle the egg-washed edges with fresh thyme leave and coarse sea salt.  

Bake the galette for 22-25 minutes until golden brown.  Remove from the oven, resting it for 5 minutes before slicing and serving.