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Roasted Vegetable Galette with Olives

Fall 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3 (107 votes)

The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables - eggplant, bell peppers, zucchini - and cheeses like fontina or Jarlsberg.



READER'S COMMENT:
"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...
Roasted Vegetable Galette with Olives

15 Reviews for Roasted Vegetable Galette with Olives

11/09/2009
Anonymous

This might work if it were the size of coaster... Way too high on the carbs for me, nice idea though.

Comments
11/09/2009
Anonymous

the other comment was spot-on......it is too time consuming for working moms, even retired moms ! Although I haven't made it, it doesn't "grab" me, the crust looks far to big to be very tasty.

Comments
11/09/2009

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.

Comments
11/09/2009
Anonymous

This was way too time consuming for busy working moms.

Comments
09/22/2009
Anonymous

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

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