Ingredients

• 1 pastry recipe
• Filling
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 5 medium shallots, cut into wedges
• 1 cup button mushrooms
• 2 zucchinis, sliced
• 1 cup mini red potatoes, sliced
• 2–3 garlic cloves, chopped
• olive oil
• salt and pepper to taste
• 3 sprigs rosemary
• 5 sprigs thyme
• 1 cup asiago cheese, grated
• Instructions

Directions

1. Preheat oven to 400˚F. Line a baking sheet with parchment paper, set aside.

2. Make your pastry following the pastry recipe. Click here.
3. Divide your dough into 4 discs, wrap in plastic and let rest in the fridge for 20 – 30 minutes.
4. Meanwhile prep your vegetables.
5. Add all the sliced vegetables and chopped garlic to the pan. Drizzle the vegetables with olive oil and add salt and pepper to taste. Using your fingers or tongs, toss to coat all the vegetables. Note: If your pan isn’t large enough to spread the vegetables out without overcrowding, separate the vegetables and bake on 2 baking sheets.
6. Add fresh thyme and rosemary on top of the vegetables.
7. Bake for 10 – 12 minutes just until vegetables start to soften. Don’t worry if the vegetables aren’t completely soft they will continue to cook again with the pastry. You don’t want to overbake them the first round.
8. Remove and discard the stems from the thyme and rosemary.
9. Make your galettes. Line your baking sheet with a clean piece of parchment paper and set aside.
10. On a lightly floured work surface, roll out each pastry into an 8 -10 inch circle.
11. In the centre of the circle, sprinkle a light layer of grated asiago cheese, leaving approx. a 2 inch border. Top with 1/4 of the vegetable filling. Fold the sides of the pastry over the vegetables leaving the centre exposed, overlapping as necessary. See pictures above for references.
12. Place the galette on the baking sheet. Repeat with all 4 galettes.
13. Brush the pastry tops with olive oil and sprinkle the remaining cheese on the pastry of each galette.
14. Bake galettes at 400˚F for 40 – 45 mins or until pastry is golden brown on the bottom.
15. Let galettes rest for 5 – 10 minutes before removing.
16. Serve warm or at room temperature.

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