Pastry Skills - Savory Galette

Pastry Skills - Day 5

Savory Vegetable and Gruyere Cheese Galette

 

Every Tues at 8pm the school offers a supervised session called "Pastry Skills". It allows students to make up any missing lessons, remake items and practice techniques. I really did love that apple galette from Day 1 we made, so I decided to go to pastry skills to make a savory galette. It was DELICIOUS!!! At the end I shared with Chef Bruehwiler and the students. I used summer squash, green peppers, red peppers, onions, potatoes and Gruyere cheese. I seasoned with salt, crushed black pepper (Chef Bruehwiler showed me how to crush them myself with the back of a small sauce pan) and basil. The only thing I would have done different is eliminate the potato, it was a bit too starchy for my taste. I tried different sizes but all small. I also need to be mindful of the ratio of vegetable to dough. Overall for my first attempt was successful. I would love to make these for my mother, she is a vegetarian and I am sure she would love these but then again my mother loves everything I make :-)

 

Chopped Vegetables

Unbaked, Oven Ready

Vegetable & Gruyere Galette

 

RECIPE

Vegetable & Gruyere Cheese Galette

 

Crust: 

Basic Pie Dough

 

Filling:

Salt

Pepper

Basil flakes

Butter

Gruyere Cheese (Grated or finely chopped)

Chopped Assortment of Vegetable-

Summer Squash

Potatoes

Onions

Green Pepper

Red Pepper

 

Preparation:
Lightly saute potatoes and squash in butter over medium heat.
In separate bowl combine with remaining chopped vegetables. Season to taste and mix.
Roll dough into 3" or 6" circles. Egg wash bottom and add a helping of vegetables and a few sprinkles of grated Gruyere cheese.
Fold edges of dough inward and lightly egg wash to seal edges. Sprinkle a helping of cheese across top. Bake about 25 minutes until brown on 375 F.