Vegetable Galette

Meal Type: Appetizer
Product Type: Natural Creamy Unsalted Butter

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Vegetable Galette


Ingredients

Scale

For the pastry:

  • 1 ¼ cup all- purpose Flour
  • ¾ tsp. Salt
  • ½ cup Unsalted Truly Grass Fed Unsalted Butter, frozen
  • 1/3 cup Iced Water, plus more if needed

For the toppings:

  • 1 medium Sweet Potato, sliced very thinly
  • 1 small Zucchini, sliced very thinly
  • 1 medium Potato, sliced very thinly
  • 1 medium Carrot, sliced very thinly
  • ½ medium Red Onion, sliced
  • ¼ tsp. Salt
  • ½ tsp. Thyme, fresh leaves
  • ¼ cup shredded Truly Grass Fed Aged Cheddar

Instructions

  1. Whisk the flour, salt and pepper together in a large bowl.
  2. Place a box grater over the bowl and grate the butter on the large holes.
  3. Gently toss the butter in the flour to distribute it evenly.
  4. Stir in the ice water with a fork until the flour is evenly moistened – you can add 1-2 tbsp. of water if it’s too dry.
  5. Knead the dough on a working surface until it’s soft and even.
  6. Refrigerate for around 1 hour.
  7. Roll it to make a big circle – the magic of a galette is that you don’t need to make a perfect circle (or shape), it looks amazing with the cracked and uneven borders.
  8. Preheat the oven to 450ºF.
  9. Start arranging the vegetables in circles to form a pattern in the center of the galette (leaving 1 ½ of the rims free). Sprinkle with a little salt and the shredded aged cheddar.
  10. Fold the rims to the inside and place over a lined baking sheet.
  11. Bake for 30 minutes or until the veggies are soft and dough is golden brown.
  12. Serve with fresh thyme.

Keywords: vegetarian, brunch, unsalted butter