Effortless Veggie Tarts (Print Version)
# Ingredients:
→ Dough
01 -
1/4 teaspoon salt
02 -
1/4 cup ice-cold water
03 -
1 1/4 cups plain flour
04 -
1/2 cup firm unsalted butter, diced
→ Filling
05 -
Salt and pepper as desired
06 -
1 tablespoon oil (olive)
07 -
1 cup shredded cheese (cheddar, Gruyère)
08 -
2 cups mixed veggies, chopped (spinach, bell peppers, mushrooms)
09 -
1 teaspoon dried herbs like herbes de Provence
# Instructions:
01 -
Grab a bowl, stir the salt into the flour. Add diced butter, working it in until the texture feels like breadcrumbs.
02 -
Slowly add the cold water while mixing, just until it holds together. Wrap it up, chill it in the fridge for 30 minutes.
03 -
Turn on your oven and set it to 400°F (200°C).
04 -
Warm olive oil in a skillet, toss in the veggies and herbs, season with salt and pepper, then cook until soft. Let it cool down.
05 -
On a floured surface, roll the cold dough into a big 12-inch circle. Place it carefully on a baking tray.
06 -
Evenly spread the cooled veggies over the dough, leaving a couple of inches around the edges. Top it with the grated cheese.
07 -
Fold the edges over the filling, making pleats as you go. Bake for 35 to 40 minutes until the crust looks golden.
08 -
Enjoy it warm or let it cool down to room temperature before serving.
# Notes:
01 -
This galette is a laid-back pastry that’s open to experimenting with seasonal vegetables.