Layered Vegetable Galette with Potato Crust

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January 1, 2017

Recipe by Fare Isle

  • Cook: 1 hr 15 mins

Ingredients

1 1/2 pounds gold potatoes

3 baby eggplant (or 1 large eggplant)

1 1/4 lbs fresh tomatoes

1 red pepper

1 large sweet onion

3 medium carrots

2 stalks celery

2 stalks of swiss chard (or kale)

1 large clove garlic

1 pound extra firm tofu

1/4 cup coconut milk

10 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon ground cumin seed

1/2 teaspoon ground coriander seed

kosher sea salt and pepper to taste

2 chopped scallions for garnish

Directions

Assemble Crust

1Preheat oven to 425˚F. Thinly slice potatoes using a mandolin set to 1/8" thick cut, or use a sharp knife to slice as thin as possible. Toss potato slices with 2 tablespoons olive oil and a pinch of salt and pepper. Arrange potato slices, overlapping them into a layer in a cast iron skillet or pie plate, starting with sides and working towards the middle. Save some slices to add to the top of galette later. Prebake the crust for 15-20 minutes until potatoes soften and top edges start to crisp. Remove from oven and set aside until assembly.

Roast Vegetables

1Switch oven temp to broil. Slice eggplant into 1/4" thick strips. Use 4 tablespoons of oil to brush onto slices on both sides. Season with a pinch of salt and pepper. Arrange slices into one layer on baking sheet. Broil from 5-8 minutes, flipping each slice of eggplant as it browns. You should keep your eye on eggplant throughout the cooking process so it does not burn. Transfer browned eggplant to a plate and set aside until assembly.

2Slice tomatoes into 1/4" thick slices and arrange on baking sheet. Use the same baking sheet-no need to clean it first. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper and dried oregano. Broil for about 7 minutes until tomatoes just start to brown. Transfer tomatoes and extra juices to a dish and set aside until assembly.

3Cut red pepper in half lengthwise and remove seeds. Cut sweet onion in half and remove skin. Slice onion into 1/4" thick semi-circle slices. Toss onion with 1 tablespoon olive and a bit of salt and pepper. Place red pepper halves skin side up onto baking sheet and place onion on the edges of baking sheet. Broil for 5-7 minutes until onions are charred and pepper skins are charred and blistered. Transfer onions to a dish and set aside until assembly. Place charred peppers into a paper or plastic bag to sweat for 10 minutes. Then remove peppers from bag and peel off charred skins. Slice roasted peppers into 1/4" thick strips.

Make Tofu-Veggie Ricotta

1Pulse peeled carrots, celery, chard and garlic in a food processor until everything is evenly minced. Transfer veggies to a bowl. Process tofu and coconut milk in food processor until smooth and creamy. Combine minced veggies and tofu-coconut milk mixture together along with the remaining 2 tablespoons olive oil, cumin, coriander, thyme and a pinch of salt and pepper. Set mixture aside until ready for assembly.

Assemble Galette

1Return oven to 425˚F. Layer tofu ricotta, eggplant, peppers, onion and tomatoes into prepared potato crust alternating layers as you go. There is no right or wrong way to do this. I started with the tofu ricotta, then eggplant, then tomatoes, then more tofu ricotta, peppers and onions, more eggplant, more tofu ricotta and topped with the remaining tomatoes. Arrange a layer of saved potatoes around the top outside edge of galette.

2Bake at 425˚F for 45-50 minutes until top potatoes are browned, and filling may start to bubble along the edges.

3Remove from oven and let cool slightly before cutting into galette.

4Garnish with chopped scallions and serve wedges alongside a green salad.

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