Zucchini, Cauliflower, and Goat Cheese Galette

Zucchini, Cauliflower, and Goat Cheese Galette
Yields 2
Pack all your Farmer's Market Veggies into a rustic, savory pie ("galette"). It's a great way to dress up veggies in a fun, unique way. Perfect to bring as an appetizer or side dish!
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Pate Brisee
  1. 2 1/2 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 1 tablespoon sugar
  4. 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  5. 1/4 to 1/2 cup ice water
  1. 1 each Head of Cauliflower
  2. 2 each small zucchini
  3. 6 oz goat cheese
  4. 3 tsp smoked paprika
  5. 2 Tbs fresh thyme
  6. 1 lemon, juiced and zested
  7. Salt and pepper to taste
  8. High heat oil of your choice (grapeseed, avocado, rice bran, etc)
Roast the Cauliflower
  1. Preheat oven to 375
  2. Cut up the cauliflower into small florets
  3. Toss with oil, salt, pepper, and smoked paprika
  4. Roast in oven for 20-30 minutes or until cauliflower is golden brown.
  5. Let cauliflower cool
Roast Zucchini
  1. Cut zucchini into ¼ inch thick rounds
  2. Toss with oil, salt and pepper.
  3. Roast at 375 for 15-25 minutes (until caramelized and golden brown)
  4. Let zucchini cool.
Make goat cheese spread
  1. Zest and juice lemon
  2. Chop fresh thyme
  3. In a medium bowl, mix goat cheese, lemon zest, half of lemon juice, thyme, and salt and pepper to taste until smooth.
Assemble Galette
  1. Roll out pate brisee into a 12 inch round, about ¼ of an inch thick
  2. Spread half of goat cheese mixture on dough, leaving 1 inch all the way around
  3. Arrange roasted cauliflower and zucchini on top of goat cheese
  4. Fold edges partially over filling (it will look like a wreath)
  5. Brush exposed dough with egg wash (one egg, beaten with ½ tsp warm water)
  6. Bake at 375 for 15-20 minutes, until edges are a deep golden brown.
Adapted from Auguste Escoffier School of Culinary Arts, 2014
Adapted from Auguste Escoffier School of Culinary Arts, 2014
Stonebridge Farm CSA http://stonebridgefarmcsa.com/