Baking · serves 2

Vegetable Galette

A tart with no tin and no neat edges. The rough shape is the point.

70 min Some work Vegetarian

Ingredients

  • Pastry: 1.5 cups maida, 120g cold butter, 3 tbsp ice water, 1/2 tsp salt
  • 3 cups vegetables (tomato, courgette, onion, capsicum), sliced thin
  • 1 cup grated cheese
  • 2 tbsp mustard or pesto
  • Herbs
  • 1 egg to glaze

Method

  1. Pastry as for quiche: cold butter rubbed in, ice water, chilled 30 minutes. Cold butter is what makes it flaky.
  2. Salt the sliced vegetables and drain them 15 minutes, then pat dry. This stops a swamp in the middle.
  3. Roll the pastry into a rough circle on baking paper. Don't tidy the edges.
  4. Mustard or pesto spread in the centre, leaving a 5cm border. Cheese, then vegetables piled on.
  5. Fold the border up over the filling, pleating as you go. It will not be neat and should not be.
  6. Egg wash the border. 200°C for 40 minutes until deep golden.

Questions people ask about Vegetable Galette

How long does Vegetable Galette take?

About 70 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Vegetable Galette?

Pastry as for quiche: cold butter rubbed in, ice water, chilled 30 minutes. Cold butter is what makes it flaky.

What can I use instead of maida in Vegetable Galette?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Vegetable Galette ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Vegetable Galette vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Vegetable Galette?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Vegetable Galette?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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