Layered Vegetable Galette with Potato Crust
The frigid temperatures outside beckon us to gather around the table to share a warm and hearty dish this time of year. Thinking outside my normal parameters of pastry crusts, I dreamt up a savory layered vegetable galette wrapped in an overlapping crust of thinly sliced yukon gold potatoes. My original plan was to make a quiche-like filling but after seeing what we had on hand in the fridge I decided to go for a layered roast veggie and tofu ricotta filling, akin to the flavors and layers of lasagne, sans the pasta sheets. Point being, this potato crust idea could work for a variety of fillings. I think a fully encased veggie pot-pie filling would be yummy and beautiful with a crust of crispy potatoes on top.
- 1 1/2 pounds gold potatoes
- 3 baby eggplant (or 1 large eggplant)
- 1 1/4 lbs fresh tomatoes
- 1 red pepper
- 1 large sweet onion
- 3 medium carrots
- 2 stalks celery
- 2 stalks of swiss chard (or kale)
- 1 large clove garlic
- 1 pound extra firm tofu
- 1/4 cup coconut milk
- 10 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin seed
- 1/2 teaspoon ground coriander seed
- kosher sea salt and pepper to taste
- 2 chopped scallions for garnish
- Preheat oven to 425˚F.
- Thinly slice potatoes using a mandolin set to 1/8" thick cut, or use a sharp knife to slice as thin as possible. Toss potato slices with 2 tablespoons olive oil and a pinch of salt and pepper.
- Arrange potato slices, overlapping them into a layer in a cast iron skillet or pie plate, starting with sides and working towards the middle. Save some slices to add to the top of galette later.
- Prebake the crust for 15-20 minutes until potatoes soften and top edges start to crisp.
- Remove from oven and set aside until assembly.
- Switch oven temp to broil.
- Slice eggplant into 1/4" thick strips. Use 4 tablespoons of oil to brush onto slices on both sides. Season with a pinch of salt and pepper. Arrange slices into one layer on baking sheet. Broil from 5-8 minutes, flipping each slice of eggplant as it browns. You should keep your eye on eggplant throughout the cooking process so it does not burn. Transfer browned eggplant to a plate and set aside until assembly.
- Slice tomatoes into 1/4" thick slices and arrange on baking sheet. Use the same baking sheet-no need to clean it first. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper and dried oregano. Broil for about 7 minutes until tomatoes just start to brown. Transfer tomatoes and extra juices to a dish and set aside until assembly.
- Cut red pepper in half lengthwise and remove seeds.
- Cut sweet onion in half and remove skin. Slice onion into 1/4" thick semi-circle slices. Toss onion with 1 tablespoon olive and a bit of salt and pepper.
- Place red pepper halves skin side up onto baking sheet and place onion on the edges of baking sheet. Broil for 5-7 minutes until onions are charred and pepper skins are charred and blistered. Transfer onions to a dish and set aside until assembly.
- Place charred peppers into a paper or plastic bag to sweat for 10 minutes. Then remove peppers from bag and peel off charred skins. Slice roasted peppers into 1/4" thick strips.
Make Tofu-Veggie Ricotta:
- Pulse peeled carrots, celery, chard and garlic in a food processor until everything is evenly minced. Transfer veggies to a bowl.
- Process tofu and coconut milk in food processor until smooth and creamy.
- Combine minced veggies and tofu-coconut milk mixture together along with the remaining 2 tablespoons olive oil, cumin, coriander, thyme and a pinch of salt and pepper. Set mixture aside until ready for assembly.
- Return oven to 425˚F.
- Layer tofu ricotta, eggplant, peppers, onion and tomatoes into prepared potato crust alternating layers as you go. There is no right or wrong way to do this. I started with the tofu ricotta, then eggplant, then tomatoes, then more tofu ricotta, peppers and onions, more eggplant, more tofu ricotta and topped with the remaining tomatoes. Arrange a layer of saved potatoes around the top outside edge of galette.
- Bake at 425˚F for 45-50 minutes until top potatoes are browned, and filling may start to bubble along the edges.
- Remove from oven and let cool slightly before cutting into galette.
- Garnish with chopped scallions and serve wedges alongside a green salad. Enjoy!
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Recipe by Fare Isle at https://fareisle.com/layered-vegetable-galette-with-potato-crust-vegan-gluten-free/