Roasted Vegetable Galette

Ingredients

• 1 galette dough (see recipe here)

• 4 ounces goat cheese

• 1 tablespoon red pepper

• 1 caramelized onion (see recipe here)

• 2 ears of corn

• 1 tablespoon of butter

• 3 tablespoons olive oil

• 3 small boiled potatoes

• 4 stalks of asparagus

• 4 mini bell peppers

• 1 egg

Preparation

1. Preheat the oven to 375 ºF (190 ºC) and roll out the galette dough. Place the dough on a parchment lined baking sheet and place in the refrigerator until you are ready to fill it.

2. Shuck the corn and cut it off the cob. Sauté it in a small skillet on medium high with 1/2 a tablespoon of olive oil until the corn begins to brown. Add in the butter and let the corn get a little bit of golden brown on it. Remove from the heat.

3. Cut the boiled potatoes into rounds and set aside.

4. Cut the asparagus into quarters and sauté them in a small skillet on medium high with 1/2 a tablespoon of olive oil until fork tender.

5. Cut the tops of the bell peppers and de-seed them. Cut them in half length wise and reserve.

6. Chop and sauté 3 cloves of garlic until lightly browned in a small skillet on medium heat.

7. Add the goat cheese and red pepper to a small bowl and microwave until the cheese melts (about 1 minute). Add the garlic to the bowl and mix together.

8. Spread the goat cheese mixture in a circle in the middle of the dough. You should leave about a 2 inch boarder of dough around the whole piece. Then place a layer of caramelized onions over all of the goat cheese. Then place a layer of potatoes on top of the caramelized onions and sprinkle the asparagus on top of the potatoes.

9. Crack an egg into a small bowl and whisk together with a teaspoon of water.

10. Fold the excess dough of the galette over the filling in about 3 inch segments folding over the corner you just folded. Then using a brush, brush the egg mixture on the edge of the galette.

11. Bake the galette for 30 minutes. Then add the bell pepper halves and bake for an additional 15 to 20 minutes until they are golden and the crust is golden. Remove from the oven and serve warm or at room temperature.

Notes

• Yield: 10"galette

• Servings: ~ 6 people