Roasted Vegetable Galette with Olive Crust
My husband and I are still living states apart, and lucky for me, this means that I only have to consider my tastes and preferences when meal planning.
Speaking of meal planning, boy is that a must. I live out in the country. Really, really way out in the boondocks. Well, actually, across the street from the Boondocks (the local crowd will get this joke, the rest of you, just move on). And I don’t have a car. And that worked just fine when I lived with my husband, who does have a car, and in a city, where amenities (like a gas station and grocery store) are nearby.
These days, running errands is a whole different ball of wax. Weekly, my lovely mother drives over an hour to pick me up (thanks, ma!) and cart me around to the doctor, the DMV, the library, the grocery store as if I’m her old, invalid relative. There’s no such thing as a quick trip to pick up an ingredient when you’re living life on the edge in Nowhere’sVille, USA without a car. Lesson: menu plan. Or you’ll be stuck in the country without a can of beans for dinner.
So naturally when I stumbled across this recipe containing squash and kalamata olives, two of the Omnivore’s least favorite ingredient (except where artfully disguised), I added the ingredients to my list (moving wipes out a well-stocked pantry) for my next trip to the city.
The galette crust was interesting and came together easily in my food processor. I made both the crust and roasted vegetable filling a few days before I actually combined them to prepare the dish, making the dinner much more manageable on a work-night evening.
2 1/4 cups whole wheat pastry flour
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup water
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted Kalamata olives
Combine flour, baking powder, and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. (The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.)
3 medium carrots, diced
1 onion, peeled and diced
1 small acorn squash, peeled and diced
1 tablespoons extra-virgin olive oil
1 tsp dried rosemary
1/2 teaspoon salt
4 cloves garlic, peeled
Wrap the garlic cloves in a small portion of aluminum foil and set aside. Preheat oven to 400*. Toss prepared vegetables in olive oil and place on a baking sheet sprayed with cooking spray. Sprinkle spices on top of vegetables. Place garlic pouch on corner of baking sheet and bake in the oven for 35 minutes (or until soft).
To prepare galette, roll pastry dough into a 14″ circle on top of a prepared baking sheet. Pile veggies in the middle of the dough, leaving about 2.5″ border of dough around the edge of the circle. Fold extra dough up and over filling and pat into place, pleating dough around curves as necessary. Bake in an oven preheated to 400* for 35 minutes. Let stand 10 minutes before slicing. Serve warm or at room temperature.