Ingredients: 1 1/4 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup ice water. 2 cups mixed vegetables e.g., zucchini, bell peppers, tomatoes. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 clove garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. 1 egg, beaten for egg wash.
Instructions: In a food processor, combine the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. While pulsing, slowly add the ice water until the dough comes together. Turn the dough out onto a floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes. Preheat your oven to 375F 190C. Roll out the chilled dough into a large circle, about 12 inches in diameter, on a lightly floured surface. Transfer the rolled-out dough to a baking sheet lined with parchment paper. In a bowl, toss the mixed vegetables with olive oil, minced garlic, dried thyme, salt, and pepper. Arrange the vegetable mixture in the center of the dough, leaving about a 2-inch border. Sprinkle the shredded mozzarella and grated Parmesan cheese over the vegetables. Fold the edges of the dough over the filling, creating a rustic, free-form galette. Brush the exposed dough with the beaten egg wash. Bake in the preheated oven for 30-35 minutes or until the galette is golden brown and the vegetables are tender. Remove from the oven and let it cool slightly before serving. Slice, serve, and enjoy your delicious Vegetable Galette!
