Roasted Vegetable Galette with Olives

From EatingWell: Fall 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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 "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...

Roasted Vegetable Galette with Olives Recipe

Comments

Comment	Posted
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.	5 days 7 hours ago
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.	1 week 5 days ago
Only one gram of protein? Doesn't sound right.... If it is, we could add some drained, crumbled tofu or canned beans to up the amount.	1 week 5 days ago
This might work if it were the size of coaster... Way too high on the carbs for me, nice idea though.	1 week 5 days ago
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.	1 week 5 days ago
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. borgy4726	1 week 5 days ago
This was way too time consuming for busy working moms.	1 week 5 days ago
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	8 weeks 4 days ago