Servings: 6 – 8
Prep Time: 30 minutes
Cook Time: 40 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for the crust:
- 2 ½ cups whole wheat pastry flour
- 1 teaspoon kosher salt
- 14 tablespoons unsalted butter, cold
- 10 – 12 tablespoons ice water
Ingredients for the filling
- 1/4 cup St. Dalfour French Grape, Blueberry or Orange Fruit Spread, divided
- 8 ounces soft goat cheese (such as chevre)
- 1 garlic clove, minced or grated
- 1 medium eggplant, sliced in ¼ inch rounds
- 2 medium zucchini or summer squash, sliced in ¼ inch rounds
- 3 or 4 medium heirloom or beefsteak tomatoes, sliced in ¼ inch rounds
- 7 sprigs fresh thyme, stems removed, roughly chopped (about 1 ¼ tablespoons)
- 1 sprig fresh tarragon, stem removed, roughly chopped (about ½ teaspoon)
- 1 egg, beaten with ½ teaspoon of water, for brushing
- kosher salt, as needed
- freshly ground black pepper, as needed
Ingredients for the salad
- 1 small shallot, minced
- 1 tablespoon St. Dalfour Orange Fruit Spread
- 4 tablespoons sherry or champagne vinegar
- 1 sprig fresh tarragon, stem removed, finely chopped (about ¼ teaspoon)
- 3 – 4 tablespoons olive oil
- 1/4 teaspoon kosher salt, more to taste
- 2 cups mixed greens
- Make the crust by combining the flour and salt in a large mixing bowl. Using a box grater, grate the butter on the largest (coarsest) holes into the flour mixture. Use your hands to gently toss the butter so that it is coated in the flour.
- Add 8 tablespoons of ice water and use a spoon or your hand to gently stir. Add more water, 1 tablespoon at a time, until the dough just begins to come together. Transfer to the counter and fold the dough onto itself 3 or 4 times. Shape into a ball then flatten into a disc that is approximately 1 inch thick. Wrap in plastic wrap and refrigerate for 30 minutes or freeze for 15 minutes to allow the butter to firm up again.
- Place 1 tablespoon of the fruit spread in a medium mixing bowl along with the goat cheese and garlic. Mix vigorously with a wooden spoon or spatula until evenly combined.
- Lightly flour the countertop before placing the disc of dough in the middle. Sprinkle a little bit of flour on top of the dough before rolling it out-starting in the middle and pushing towards you then away from you- rotating frequently and adding more flour as needed to prevent the dough from sticking, until it is ¼ inch thick. Don’t fret if the edges are cracking as this is a rustic dish and the craggly edges look beautiful when baked.
- Preheat the oven to 400°F with a rack in the middle position.
- Line a sheet tray with parchment paper or a silicone mat. Gently fold the dough in half and transfer it to the tray. Unfold the dough and center it carefully on the tray (the edges may hangover right now and that’s okay).
- Spread the remaining 3 tablespoons of fruit spread over the crust, leaving 1-inchch border all the way around. Evenly sprinkle the cheese over the fruit spread followed by half of the chopped herbs.
- Arrange your sliced vegetables in separate piles on your board and lightly season with the remaining chopped herbs, salt and pepper. Starting from the outer rim, shingle the vegetables: place an eggplant slice followed by zucchini then tomato and repeat all the way around. Repeat with the inner circle. Place a round of tomato or eggplant in the center.
- Fold the excess dough over the vegetables in 2-inch pieces, using your index finger to create a pleat in between each section of dough. Brush with the egg wash before transferring to the oven. Bake for 35 to 40 minutes, until the crust is golden brown and the vegetables are cooked.
- While the galette is baking, make the vinaigrette by whisking the shallot, fruit spread, vinegar and tarragon in a small bowl. Continue whisking while slowly drizzling in the oil. Whisk in the salt before tasting; adjust the flavor with more vinegar if it’s too sweet or more oil if it is too acidic.
- To serve, slice the galette hot from the oven or at room temperature and transfer it to a plate. Put the mixed greens in a bowl with 1 tablespoon of the vinaigrette and toss to combine. Add more vinaigrette, a bit at a time, until the greens are just lightly dressed. Top each slice of the galette with some of the salad.