Balsamic Roasted Vegetable Galette

8 Dec

This lacto-ovo-vegetarian entrée was absolutely delicious, and a very easy way to make an extremely fancy pizza.  Jam-packed with flavor and filling, this was a really easy way to get acclimated with using puff pastry if you haven’t before.  Although the puff pastry isn’t the healthiest thing in the world, it’s nicely balanced against the mound of veggies piled on top.  There are a lot of steps to this recipe, but it’s easy to do most or all of it in advance, and none of them are particularly difficult.  Even if they were, it would be soooo worth it, because this was a real winner.

Balsamic Roasted Vegetable Galette

1 sheet puff pastry, thawed if frozen

1 red pepper, roasted, peeled, seeded,  de-veined and cut into 1/2″ strips

1 bulb kohlrabi, peeled and cut into 1/2″ cubes (about 3/4 cup)

1 cup grape tomatoes, halved

2 ribs Swiss chard, rinsed, center ribs separated from leaves and roughly chopped, leaves cut into thin strips

1 tbs. balsamic vinegar

1/4 cup plus 2 tbs. extra virgin olive oil

2 tbs. pine nuts

1/2 cup fresh parsley, packed

1/4 cup fresh cilantro, packed

2 cloves whole marinated garlic, quartered

1/2 cup Gruyère, finely grated

1 egg, beaten

Kosher salt and freshly cracked black pepper

Non-stick cooking spray

Preheat oven 400º.

Add parsley, cilantro,  pine nuts, and garlic to food processor.  With processor running, slowly add 1/4 cup olive oil and puree until smooth.  Yields about 2-3 tbs.  Set aside (I did this several hours ahead of time and, based on tasting it right away and after six hours or so, feel it really helped to meld the flavors together).

Line a baking sheet with tinfoil and spray with non-stick cooking spray (or use parchment paper, if you have it).  Roll out sheet of puff pastry and place on greased baking sheet.  Brush a 3/4″ strip along the edges of the puff pastry with the beaten egg.  Fold the edges over to form a 1/2″ border, pressing firmly with a fork to form a rim.  Prick the entire center all over with a fork.  Place into refrigerator and chill for half an hour.

Meanwhile, on a separate baking sheet lined with tinfoil, add kohlrabi and grape tomatoes.  Coat with 2 tbs. olive oil and 1 tbs. balsamic vinegar and season with kosher salt and freshly cracked black pepper, and roast for 15 minutes or until vegetables are slightly tender.

When puff pastry is finished chilling, spoon parsley mixture onto center of tart and spread evenly.  Top with 3/4 of cheese.  Place roasted vegetables in a single layer.  I began with the Swiss chard leaves and placed them in a lattice pattern, added the red peppers next, also in a lattice pattern, and then placed the kohlrabi in the “holes” of the lattice and interspersed the tomatoes and Swiss chard stems in the remaining spaces.  Sprinkle with remaining cheese.

Bake for 20 minutes or until pastry is golden brown and puffed.

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