Galettes of Gratitude

Galettes are basically pies, but super-cool looking. You may never make regular pie again. Sorry, pie.

I signed up to bring veggie galettes for the staff appreciation luncheon at school last week. I'm finally getting around to posting the recipes. Whoops. It's been a busy week.

I started with my recipe for Pâte Brisée. [Click name to go to the recipe post.]

Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking dish lined with the parchment .

Leaving a 2-inch border, fill the crust - I made one with kale, zucchini, onions and mozzarella and another with carrots, potatoes, and parmesan - and fold up the edges to make a free-form galette. Drizzle the top with olive oil, sprinkle it with freshly ground sea salt and freshly ground pepper. Bake in a 425 degree oven until lightly browned on the edges, approximately 50 minutes. Let cool for 10 minutes before slicing.