Don’t let your eyes deceive you, that is NOT a chocolate chip cookie wrapped around roasted vegetables. The kalamata olive crust does look a little unusual, but it’s much tastier than the average plain crust! This is definitely the season for roasted vegetables, and they shine here, tossed with some rosemary and roasted garlic. The original recipe also called for cheese, but I skipped it because I know there is so much other rich food available that it seemed like overkill.
I made this for a big Thanksgiving dinner with friends, and it was definitely well-received! But let me back up and walk you through the baking process (which for me included a couple unexpected steps).
We were staying at Mike’s parents house, which meant I had to cook in an unfamiliar kitchen. (Well, not completely unfamiliar, because it’s where I baked a billion cupcakes about a month ago)
I had Ina keeping me company as I diced up butternut squash, carrots, and red onions. The original recipe called for beets and parsnips, but both my local grocery stores didn’t have either of those, so I went with what I could find.
In addition to the vegetables, you cut the top off a head of garlic, sprinkle it with some oil, wrap it in foil, and roast it until it’s so soft you can squeeze out an amazing roasted garlic paste.
Once the vegetables in the oven, it’s time to make the crust. I couldn’t find olive oil anywhere, so I ended up using butter, which I think is a better choice anyway.
I also couldn’t find a rolling pin, so had to kind of mash the dough between to pieces of plastic wrap to flatten it out. It actually ended up working pretty well!
Galettes are nice and easy because you basically just pile your filling in the middle of the dough and then fold over the edges – no pie plate or making the pastry look decorative.
When it was done, we took it over to our friends’ house. The night started with cocktails (which I skipped because I was determined not to have my planned run for the next morning ruined by a hangover)
Then it was time for dinner (with turkey and tofurkey available!)
There was so much good food it was a little ridiculous, but it was a really fun night. Nobody could tell my pecan pie was slightly burnt, and it worked perfectly with the salted pecans!
(adapted from nytimes)
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
1/4 cup (1/2 a stick) chilled butter, cut into thin slices
1/2 cup finely chopped pitted Kalamata olives
3 medium carrots, diced
1 red onion, peeled and diced
1 small butternut squash, peeled and diced
2 tablespoons extra-virgin olive oil
1 tsp dried rosemary
1/2 teaspoon salt
1 head garlic
To prepare the filling: Preheat the oven to 400 F. Spray a cookie sheet with nonstick spray.
Toss the vegetables, rosemary, and salt together in a large bowl, then spread on the sheet and roast for about 35 minutes or until tender.
Cut the top (the sprouting end, not the root end) off the garlic and sprinkle with a few drops of oil. Wrap in foil and roast for 35-40 minutes, or until soft.
To make the crust: Whisk together the all-purpose flour, whole-wheat flour, baking powder, sugar and salt and stir. Add the butter slices and rub them between your fingers with the flour until the mixture looks like coarse crumbs.
Add olives and water and stir with a fork to bring the dough together, then press together into a disk with your hands.
Spray a baking sheet with nonstick spray.
Roll the pastry out to a 14″ circle on a well-floured surface. Transfer to the prepared baking sheet.
When the vegetables are tender, put them in a large bowl. Taste and add salt (and pepper) if needed. Squeeze about half the garlic into the vegetables and toss well.
Place the vegetables in the center of the crust and fold the edges over. Bake for about 35 minutes, or until the crust is beginning to brown.
Serve warm or at room temperature