No, my life wasn’t literally in danger. No, there weren’t superhero galettes flying around donning colorful capes and swords. Nor were there any galettes with magical powers. I simply had a stressful day, and this galette made things better (apparently I’m a little dramatic).
Here’s what the galette did do. For one, the crispy, crispy protein-packed crust took no time at all. Also, with seasonal vegetables, I knew the nutritional value was there. And with the smell of freshness roasting away in the oven, it brought about the memories of comforting home-cooked meals I grew up eating.
And boy could I go for one of those meals.
Growing up, I was fortunate. It wasn’t until about the middle of college – when I needed to cook on my own – that I realized just how fortunate I was. Other coeds in my environment experienced only tv dinners throughout their childhood (it was the 80s after all), leaving them with limited taste preferences, food experiences, and nutritional prowess. While I was never deprived of the famous Kid Cuisine (anyone remember the chocolate pudding?!), I also was scarfing down raw veggies as snacks, Cornish game hens, salads at every meal, and a variety of edible colors. Because of this, I ate. I ate well.
Vividly I remember coming home from basketball practice, showering and getting to work on my homework on my mom’s old roll-top antique desk. The soft, outside ambient light was turning dark, and the house always had lingering warmth from the SoCal day. Downstairs, Tom Brokaw’s velvety voice reported the day’s happenings, and my sister was probably sitting on the step in time-out (sorry, Jenn, but you did spend a lot of time there). A pot was on the stove, or something was in the oven, and the smells were always delicious. I sat in a holey blanket struggling through my pre-calculus, a soggy messy ponytail dampening my sweatshirt, Casey the dog at my feet (before he got old and stinky), and the comfort of knowing a home-cooked dinner with my family enrobed me.
The computer screen just got foggy. I miss those days.
So rather than fall into a swamp of reminiscence wishing I had my mom cook me an old-fashioned meal while I do my precalc homework, I decided to create it myself. (My mom does live 8 doors down from us so maybe this could happen, minus the math homework – or maybe my dad would give me some problems just to see if I can remember how to solve changes in functions with respect to independent variables. Eh? Like that, Dad?)
Wanting to fill the house with the smell of warmth, I knew baking or roasting something would be ideal. I roast veg a lot, but wanted to spice things up a bit and make the meal special – average weeknight special. So finding some leftover quinoa flour, I whipped up a quick dough with cold butter and cold yogurt. Free-forming the rolled out dough around some seasonal veggies held them together with a sprinkling of very sharp cheddar cheese. After 40 minutes in the oven, a beautiful, rustic galette was born.
And the house smelled weeknight wonderful.
Of course the circumstances were different, but when the light gets low and the house starts to smell like the love someone put into a good meal, it’s like a big, necessary hug (sans homework).
Spring Veg Galette
- 1 ½ c ground organic quinoa flour (I use Bob’s Red Mill)
- ½ c all purpose flour, plus more for dusting
- 4 tbsp cold butter, cut into chunks
- ½ c cold greek yogurt
- ½ tsp salt
- 5-7 tbsp cold water
- 1 pint asparagus, ends trimmed
- Fresh corn cut off 1 cob
- 1 medium radish, thinly sliced
- ½ c sharp cheddar cheese, shredded
- 1 tbsp olive oil
- *Optional: 1 egg, beaten
Preheat the oven to 375 degrees.
To make the dough, cut the yogurt and butter into the flours with salt until the dough shows pieces the size of peas. NOTE: use a pastry cutter, or two large forks to cut the dough. Add in the cold water, a tbsp at a time, mixing until dough holds together when squeezed. On a floured surface, pour out the dough and form into a disk. Working quickly to keep the dough cold, roll out the dough with a rolling pin until it is 1/8 in thick. Using as much surface area as possible, use a paring knife to cut the dough into a large circle, discarding the few outside scraps. Roll the circle of dough over a rolling pin, and lay it onto a parchment paper-lined baking sheet.
In the center of the circle, layer the asparagus (I used thinner stalks here), corn, and radishes, leaving about an inch border all the way around. Sprinkle the veg with s&p and a tbsp drizzle of olive oil. To create the galette, start with a piece of the edge and fold over the veg to create a little crust. Go all the way around folding (and crimping the pieces together if you want to), until a little open pie is formed.
Sprinkle the galette with the cheddar cheese. If using the egg wash, paint the crust of the galette dough with the beaten egg (this will create a lovely golden, shiny color on the crust once baked).
Put the sheet pan in the oven and bake until the crust is browned and the veg are cooked through, about 40 minutes.
Slice into pie pieces, and pair with a light salad. Enjoy!