Chosen Bites: Break the fast by breaking with tradition

Rusitc vegetable galettes are easy to make, can be prepared ahead of serving and make a change from a traditional kugel.

By LAURA FRANKEL
September 11, 2013 14:25
2 minute read.
Rustic vegetable galette

Rustic vegetable galette. (photo credit: Laura Frankel)

I have to admit publicly that I am not a kugel fan. There is something so wrong about custardy pasta, in my humble opinion anyway.

I know that a comforting, gentle dish is the way to go after the long day and that kugel is what is commonly on the menu. Not for me.

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I am making a gorgeous rustic galette (think country style pie) using seasonal produce.

Galettes are easy to make and can be prepared ahead of serving.

Flaky crust and delicious tomatoes, zucchini and mushrooms will end my fast with flavor and style. Never fear, home bakers. The crust is easy and very forgiving.

The addition of sour cream or yogurt makes the dough very pliable and soft. You can easily use the filling ingredients I am using or create your own.

Have an easy fast.



For the pastry
1 ¼ cups  all-purpose flour
¼ teaspoon kosher salt
8 tablespoons cold unsalted butter, cut into pieces and chill again
¼ cup plain yogurt or sour cream
1 tablespoon lemon zest
¼ cup ice water

1. Whisk the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

2. In a small bowl, stir together the sour cream, lemon zest and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Gather the lumps into a ball. Wrap with plastic and refrigerate for one hour, or up to two days.

For the glaze

1 egg whisked with 2 teaspoons water

For the filling

1 tablespoon olive oil
3 cups cherry tomatoes (I use multi-colored heirloom tomatoes)
1 ear corn, cut from the cob (about 1 cup)
1 cup mushrooms, sliced
2 medium shallots, minced
1 small zucchini, diced
1 clove garlic, minced
1/2 cups grated Parmesan
¼ cup basil cut into chiffonade (thin ribbons)
Kosher or sea salt and freshly cracked pepper

1. Place a large sauté pan, lightly coated with olive oil over medium high heat. Sauté the vegetables in batches until they are lightly caramelized and slightly softened. Be sure to season the vegetables with salt and pepper. Transfer the vegetables to a colander to drain any excess liquid and cool the vegetables completely.

2. Heat oven to 400 degrees Fahrenheit. On a floured counter, roll the dough out into a 12-inch round.

3. Transfer to a parchment-lined baking sheet. Sprinkle the vegetable mixture with half of Parmesan and basil and spoon the mixture into the center of the dough, leaving a 2-inch border.

4. Sprinkle the remaining Parmesan cheese on top of the vegetables leaving a pinch or two behind for the crust.

5. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with remaining Parmesan.

6. Bake the galette for 35-45 minutes or until golden brown. Cool before serving. Serve warm or at room temperature.


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