A gorgeous centre-piece to any table, this galette recipe is easier than it looks! Galette's are super versatile, use whatever seasonal vegetables you have on hand, the key is the flaky and buttery crust!
For this recipe we are using heirloom tomatoes and neufchatel cheese, but you can try it with zucchini, thinly sliced beets or potatoes, or even caramelized onions instead. You could also swap the neufchatel cheese for feta, goat cheese, or cashew spread. Make it your own and wow your family at your next gathering!
1. Cut the butter into small cubes, or if you're using frozen butter use a cheese grater to create small butter flakes.
2. Combine flour, salt and butter in a mixing bowl. Use your hands to combine the butter and flour.
4. Once the dough is combined in the bowl, add water and knead together on a clean surface until the dough forms a ball. Refrigerate at least 1 hr, or overnight.
5. Roll out the crust until its about 1/4 in thick, the edges can be ragged and make for a nice rustic galette later.
6. Thinly slice the tomatoes and red onion, and mince the garlic.
7. Combine the vegetables with salt and let sit for 5 mins (this will draw excess water out of the tomatoes). Pat the vegetables dry and assemble the galette.
8. Crumble some neufchatel cheese in the middle of the dough, and top with layered tomatoes and onions.
9. Fold up the edges of the dough so the vegetables are contained inside.
10. Optional: Egg wash the edges of the dough (this will create a golden brown crust)
Bake on baking sheet at 400 for 40 mins or until golden brown.
Claire Lester is the Marketing Manager at Jarr, she is a graphic designer, avid crocheter, and has a background in biology. Claire loves zero-waste DIY projects and recipes that keep you crafty in the kitchen. She lives in Mount Pleasant with her partner Alex and their grumpy cat Sylvia.