So it’s officially fall and I am officially in the mood for warm drinks, warm sweaters, warm food, and sick days.
I don’t mean that I want to actually get sick. No thank you, the reality of being sick is terrible, and that’s definitely not what I’m wishing for. However, there is something nice about having sick days. Those days when you’re sort of under the weather; enough to not feel good enough to get out of bed for school or work, but still feeling good enough to eat soup in bed and catch up on mindless television or read.
And, yes, I know that I’m being romantic about sick days. I know that it’s actually stressful to miss school and work and that most of the time I just feel crappy enough to be dissatisfied with the bad television. But I can’t help but wish for one of those romantic, perfect, pajama pants kind of sick days. I want to nap on the couch and eat soup! I want to watch movies and sleep during the time when I’m usually sitting in class or making glitter art at work.
And I guess I can do that without actually being sick or taking a sick day. I could turn a cold, blustery Saturday into a pseudo-sick day. And maybe I will. Maybe I’ll convert a Saturday into a bum-on-the-couch-urday. But if it stays so sunny and beautiful here there’s little chance that I’ll give up a perfectly lovely Saturday outside for a blanket based tv fest inside… I’ll keep you all updated.
In the meantime, while I’m busy mind-warring between my inner introvert and inner extrovert, I’m going to share this tasty vegetable galette. It’s the kind of dish that tastes warm and fresh just out of the oven, and then again flaky and comforting the next morning right out of the fridge. It’s the kind of dish that helps me transition happily (who am I kidding, I love this season) into fall. I’m not one to pass up a flaky crust any time of the year, but I think galettes are especially perfect during the fall. I don’t have any reasons to back up that assertion, I’m just a sucker for fall and a sucker for pie.
We got a big beautiful bunch of vegetables this past week. I didn’t post anything for The Thursday Stash, though, because I was feeling self-conscious about the fact that I’ve posted a lot of Thursday Stash updates without any recipes lately. So I skipped the stash, I gave you the Baba Ghanoush, and now I’m moving right into another recipe. But trust me when I say that this past week’s box was deee-vine. And I really wanted to take advantage of the bounty for a family dinner with my friends.
So I found this recipe for the crust and then pre-cooked some veggies and cooked it all up to create a galette that is rustic, simple, and tasty. Without further ado, here it is:
|Fall Vegetable Galette|
- 2 1/2 cups flour
- 1 tsp salt
- 1 cup cold butter in small pieces
- 1/4 cup ice water (or a little more)
- 1 small summer squash, chopped (or about 1 cup chopped squash-any kind)
- olive oil
- 3 small radishes, chopped
- 1 small turnip, chopped
- 1 onion, sliced
- about 1/3 cup finely chopped head of broccoli
- 2 tbsp goat cheese
- salt and pepper
- dried basil
- Pulse flour and salt briefly in food processor.
- Add butter and process, mixture should look coarse and the butter should be smaller than pea-sized.
- Add water slowly while processing. It should begin to come together and you should be able to press the dough into a solid ball. (add more water as needed to reach this state)
- Shape dough into a disc and store in the fridge for at least 1 hour, or overnight.
- Take dough out of the oven and let it warm up enough that it is pliable.
- Preheat oven to 400F.
- Toss chopped squash, radishes, and turnip with a little bit of olive oil and salt and pepper, then put in a dish or on a baking sheet and put in the oven for about ten minutes or until the pieces soften.
- Heat up a pan on medium heat and add a little bit of olive oil and then the onion slices. Add salt and pepper. You want to cook the onion until translucent.
- In the meantime, roll out the dough until you have a large circle. You want it to be about 1/4 of an inch thick.
- Spread the goat cheese onto the center of the dough in a circle. If you want, add a little dried basil at this point.
- Then, layer the vegetables on in your favorite order. I went with squash, radishes and turnip, broccoli, and then onion.
- Then you want to fold your edges over. Galettes are fun because they are supposed to look imperfect. If the dough tears, just pinch it back together.
- Turn the oven down to 375F and then plop the galette in there. Let it cook for about forty-five minutes to an hour, depending on how done your crust looks.
Yes, it looks like a long recipe, but if you make the crust the day beforehand it’s really not bad. Just some chopping and pre-cooking and then the long wait for the galette to finally be ready for chow time. Whether or not you’re in a sick day mood, this makes a beautiful meal to share or to keep all to your selfish self. This time I shared it, but next time it’s all mine, baby.