Great concept meh execution. After some research I discovered that real galette crust has lots of butter involved thereby keeping it from becoming hardtack. This recipe tries to use baking powder as a leavening agent instead but it just doesn't work. I don't know why the dough is supposed to be refrigerated for 30 minutes - it's not a terribly sticky or proteinaceous dough (mine was actually quite dry) and by the time you roll it out 30 minutes later any leavening provided by the baking powder is already exhausted. There's no point to adding baking powder to a dough if you're not going to cook it immediately. You'll just get a brick like I did. And then there's the top-level highlighted review that says feta is an ok substitution for the chevre. Since that's what I had on hand I used it. However between the salty olives and the large amount of cheese in this recipe feta is a BAD idea. The vegetables and rosemary have a lovely delicate flavor that is just steamrolled by the feta but would probably be enhanced by chevre. Which brings me to the good part of the recipe - roasted parsnips beets and carrots. Heavenly. And rosemary is the perfect accompaniment to these sweet earthy veggies. All that sweet goes well with the salt of the olives. But not with hardtack unfortunately. Again on the downside - I'm not really feeling these recipes that are technically vegetarian but don't really have a complete protein (cheese notwithstanding). It ends up
A Holiday Regular I first made this years ago - probably when first published. It has become our family's go-to main for fall holiday meals. We have some goat-cheese sceptics here so I usually leave it out. This year I'm going to make the same filling with frozen puff pastry extra roasted garlic and maybe some crumbled tofu for protein. I'll either roll the pastry like a strudel or surround the filling like a wellington. I feel confident it will be another hit! Pros: Delicious vegetarian main Cons: crust is fussy and crumbly
challenging but worthwhile I decided that if another novice cook could use just whole wheat flour and not the pastry flour so could I (plus natural food stores are difficult to find in the rural south). I was most nervous about the gallete especially bc what I know of bread making is you need active yeast. I wasnt sure if that was what we were going for here... I also didn't have kalamata olives (not quite in the budget) but I'm not sure they would have worked in my dough anyway as it appeared a bit dry even after adding extra water. It was cracked and made me even more nervous bc i didn't have an egg on hand for the glaze:( but the veggies were delicious! I used seasonal veggies (for August in the South) and decided on carrots beets summer squash and sweet potatoes then I threw in half a sweet onion too cause it's delicious. the veggies with the goat cheese were great. As expected the crust was a bit dry and lacked salt maybe bc I didn't include the olives? Overall the boyfriend said it redeemed me of my awful spaghetti al limone from the night before:) I could see myself making this again in the fall when it seems a more appropriate season for this dish. Pros: great colors hearty and healthy Cons: difficult crust
This was not as good as I'd hoped. I made it exactly per the recipe. The ratio of crust to filling was too high so I'd add more of the vegetables. Additionally the crust is too "biscuit-like" - a puff pastry or shortcrust pastry would be much better (and easier to roll more thinly). Ellen Oakton VA
I just made this and it was delicious. Since I am an novice cook and always seem to forget something I forgot to put the cheese in. Still tasted great and lowered the calorie and fat content I presume. I also used regular wheat flour instead of the pastry because I already had it and was too cheap to buy another kind of flour. The bottom of the crust was a little hard but the top was perfect I don't know how to fix that. I also think I used about the double the amount of squash since I wanted to use the whole thing and not waste it. I'm thinking about making this dish as a Thanksgiving contribution to my family meal. Oh I also used turnips instead of parsnips because I already had it from my CSA box. Added an interesting flavor. Left out the olives on purpose (can't stand the things). My roommate and I really enjoyed this dish even though its was time consuming.
In all fairness I haven't made this yet.. but I can tell by the ingredients nutritional value etc. that this has more carbs than I would want and that the crust is as stated by Ellen.. too much for the veggies. I would definitely use the other suggested veggies for less net carbs/ lower calories and probably taste. Good try but needs improvement.
This "Gullet" didn't work - the dough was a crumbling mess even after adding water and chilling. We ended up baking the dough separately; it turned out as sort of a hard tack - the olives were tasty though. The roasted veggies were delicious and the goat cheese is a nice touch. Too bad it didn't come together and look like the picture.
made this a couple of times for my veg friends. made it for t-giving one year for the sole veg at dinner & he had to fight everyone off to get some! huge hit! and yes it is time consuming. that is why it got 4 stars instead of 5. i feel worth it for special occasions & it comes out so pretty too. i am thinking i am going to try my hand at making it g-free next time for a friend w/celiac disease. wish me luck!:)
This is truly a spectacular meal! Because my husband doesn't like goat cheese we substituted feta and omitted the salt. I could hardly wait for lunches that week and am still a little ticked my husband ate the last two pieces! The crust worked fine for me. The roasted vegetables are heaven. In fact I called this heaven on a plate in my blog. Worth every bit of effort and every carb!
Beautiful and delicious! The colors of the vegetables were gorgeous and this tasted so good. We omitted the olives (I don't care for them) and added some fresh rosemary to the crust. I thought that next time I'd increase the amount of vegetables but my boyfriend says that he thought it was the perfect balance between the filling and crust.