The Raw Cooked Vegan

Saturday, December 25, 2010

Broccoli Corn and Onion Galette

My Christmas Brunch Galette

This was one of the best galettes that I've made so far. The crust is incredibly easy, has no dairy, no rising, no big mess! Unbelievable right? It is truly the best crust recipe ever. Just add herbs in the dough to customize your savory dishes, or leave it plain for sweet recipes. Try it!

Start by making the galette crust recipe and refrigerate for 1 hour (can be made a few days in advance as well).

Broccoli Corn and Onion Galette

1 and 1/2 cups (organic) broccoli, sliced thin and chopped
1 and 1/2 cups frozen (organic) corn
1 onion, chopped
4 to 5 garlic cloves, sliced thin
2 TBS olive oil
Sea salt and pepper
1 and 1/2 TBS all purpose flour
2-3 TBS water

In large skillet, heat 1 TBS olive oil over medium heat. Add broccoli, corn and sliced garlic cloves. Season with salt and pepper and saute until nicely browned. Remove from pan and set aside. Add another TBS olive oil to skillet and add onion. Saute until browned. Sprinkle 1 TBS flour into onion, stir. Add water, then another TBS of flour. Stir broccoli and corn back into onion mixture. When heated through, remove from heat and set aside. Let cool.

Galette crust
1 and 1/4 cups unbleached flour
1/2 tsp Kosher salt
8 TBS Earth Balance buttery spread-chilled
4 to 5 TBS iced water
6 to 8 fresh basil leaves, chopped

In food processor, add flour, salt and Earth Balance. Gently stir/mash with a spoon in the processor bowl first, so flour won't blow out the sides. Attach the lid and pulse, adding one TBS of water and a time until you get a dough ball that sticks together nicely when pinched.

Remove dough and gently pat into a 5 inch disk. Wrap in plastic and refrigerate for at least 1 hour. 

When dough has chilled sufficiently, unwrap and place on floured surface. Roll gently with rolling pin to a 12 inch circle. Use a large, flat spatula to transfer rolled out dough to a parchment-lined cookie sheet. 

Preheat oven to 350 degrees Fahrenheit.

Add broccoli-corn mixture to center of rolled out dough. Leave about 2 to 3 inches clear around outside edges. Fold edges in toward center overlapping on top of filling.

Brush edges of dough with olive oil and bake 35 to 45 minutes, until crust is lightly browned. Remove from oven and transfer to cooling rack. Serve warm or room temperature.


1 comment:

Lisa said...

I have to say this was very tasty! The picture does not do it justice....I would eat this again and again....