Roasted Vegetable Galette
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS
- SERVINGS: 4
- One 9-ounce sheet of puff pastry, chilled
- 4 plum tomatoes, halved lengthwise
- Salt and freshly ground pepper
- 2 1/2 tablespoons extra-virgin olive oil
- 3 leeks, white and tender green parts only, halved lengthwise and thinly sliced crosswise
- Six 1-ounce fingerling potatoes, halved lengthwise
- 1 1/2 teaspoons chopped thyme
- 8 oil-cured olives, pitted and chopped
- Preheat the oven to 325°. Line a cookie sheet with parchment paper. On a lightly floured surface, roll out the puff pastry 1/16 inch thick. Cut out a 12-inch round and transfer it to the cookie sheet. Refrigerate for at least 20 minutes.
- Arrange the tomatoes on a rimmed baking sheet, season with salt and pepper and bake for 1 hour.
- Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil. Add the leeks, season with salt and pepper and cook over low heat, stirring occasionally, until tender, about 10 minutes. Let cool to room temperature.
- In a bowl, toss the potatoes with the remaining 1/2 tablespoon of olive oil and season with salt and pepper. When the tomatoes are done, slide them to 1 side of the baking sheet and scatter the potatoes on the other. Bake at 350° for 20 minutes, or until the potatoes are tender and golden and the tomatoes are lightly browned. Let cool.
- Turn the oven up to 400°. Spread the leeks on the puff pastry round to within 1 inch of the edge. Top with the tomatoes, potatoes and thyme. Bake for about 30 minutes, or until the edge is puffed and golden. Scatter the olives over the galette, cut into wedges and serve.
Pinot Blanc, when properly looked after, has the kinds of attributesflavors of fresh apple and pear, a minerally edge, a crisp aciditythat makes it an excellent match with many dishes, such as this vegetable galette. Look for one from Oregon's Willamette Valley.
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