With Purim on the way, and with Pie Day recently passed, I cannot help but think of filled foods. Hamantashen are filled, pies are filled, even my coffee cup is filled. (Okay, the last one doesn’t really count, but hey, it’s coffee!)
Savoury hamantashen seem to be a “thing” these days, and while I don’t think much of the idea – savoury stuff in pastry is a pie, regardless of the shape – I do like the thought of something yummy in a tender or crispy crust. And what better to put into a delicious crust than mouth-watering roast vegetables and cheese?
These individual galettes, or free-form tarts, are inspired by a recipe from the June 2014 issue of Vegetarian Times magazine. I have played with the recipe and changed it a fair bit, for better or for worse, and this is what I came up with.
You can roast your vegetables earlier in the day, to get that part out of the way, and really, it takes just a few minutes to chop everything up. The crust is a quick and easy pastry with a bit of corn meal in it for a rustic texture, and the Asiago cheese ties it all together with a Mediterranean note. You will likely have some roasted vegetables left over once you’ve filled the crusts. If you wish, make a bit more pastry and a couple more tarts. If you decide to disappear with the bowl and a spoon, I won’t tell anyone where you went.
Provençal Vegetable Galettes
- 4 Roma tomatoes
- 1 medium yellow onion
- 1 large or 2 small zucchini
- 1 medium Japanese eggplant
- 1 red bell pepper
- 1 fennel bulb
- 1 large or 2 small cloves garlic, finely chopped
- ½ cup olive oil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- About ½ cup grated Asiago cheese
- ½ cup corn meal
- 1 ½ cups all-purpose or pastry flour
- ½ cup cold butter, in chunks
- 3-4 TBSP water
1.Preheat the oven to 400F
2.Chop the tomatoes in half, then quarter each half. Spread them on a baking sheet and toss with 1 TBSP olive oil.
3. Dice the rest of the vegetables (onion, zucchini, pepper, eggplant and fennel) into smallish pieces, about 1 cm to a side. No need to be exact. In a large bowl, mix the vegetables, garlic, 3 TBSP olive oil, and herbs until well-combined. Spread over a cookie sheet in a single layer. You may need a second sheet for this.
Place the trays of vegetables and tomatoes into the hot oven and let roast for 30 minutes, stirring part-way through. Remove the mixed vegetables. The tomatoes may need a few more minutes. Combine everything in a bowl, seasoning with salt and pepper if desired.
4. Turn oven down to 375F. Make the pastry by cutting the butter, corn meal and flour together in a bowl or food processor. Add just enough water to form a pliable dough. Let rest for a few minutes, then divide the dough into four equal balls.
5. Roll out each ball between sheets of wax paper until you have a rough circle about 6 inches in diameter. Don’t worry about it being perfect. Rustic is acceptable here, desired even. Place about 2 TBSP of the grated cheese in the centre of each circle, then put about ½ cup of the mixed vegetables on the cheese. Fold the edges of the pastry around the vegetables in pleats – 6 to 8 pleats should complete the tartlet. Sprinkle a bit more cheese on top, and brush with an egg wash if desired.
Bake at 375F for 25-30 minutes, until crust is golden.