I thought I’d left the crazy world of deadlines and sleep deprivation back in my college days, when the all nighters were all too common and I’d live and breathe Photoshop. But no, here we are again, a little bit older and wiser but still trying to beat the clock, when the to do lists seem to get longer instead of shorter. I’m heavily involved, working on a very exciting project with Denea, aka Gourmet Rabbit. I feel very lucky to be combining the two things I love the most, and I will tell you all about in early March when it is officially launched.
So, instead of a brand new recipe fresh out of the oven, today I’m dusting off one I’ve been meaning to tell you about since November. We invited my Nanna over for lunch one Sunday, and I cooked a lovely summer vegetable galette, with prosciutto and fetta. It was also a great opportunity to test out Bourke Street Bakery’s savoury shortcrust, which has since become my go-to recipe, because it’s delicious and buttery, and so versatile. You could even make a double batch and keep some in the freezer for those days when you’re short on time.
The best thing about this type of lunch is that you can use whatever’s in season – tomatoes, eggplant and zucchini in summer, pumpkin in winter, with whatever cheese you fancy. Or they’re a great way to use up the folorn specimens hanging around in your vegetable crisper. It’s casual, yet impressive and the free form shape of the galette means there’s no skill involved and even the kids can help out, or make their own!
Summer Vegetable Galettes
Makes 6 small galettes
The recipe below is a really rough guide, because you can get creative with the fillings, depending on what you like and what’s in season.
Shortcrust Pastry (from Bourke Street Bakery)
• 300g unsalted butter, chilled, cut into 1.5cm cubes
• 600g plain flour, chilled
• 1 teaspoon (5g) salt
• 3 teaspoons (15ml) vinegar, chilled
• 170ml (2/3 cup) water, chilled
• Eggwash, to brush
• Caramelised Onion
• Proscuitto, bacon, pancetta
• Cherry Tomatoes
• Char-grilled Eggplant
• Baby spinach
• Cheese – feta, goats cheese, blue cheese, brie
1. Remove butter from the refrigerator 10 minutes before you start mixing. The butter should be just soft but still very cold.
2. Place the flour and salt in the bowl of a food processor and add the butter, pulsing in 1 second bursts about three or four times to partly combine.
3. Turn out onto a clean surface and gather together. Combine the vinegar with the chilled water and sprinkle over the flour mixture. Use the palm of your hand to smear the mixture away from you across the bench. Gather together and repeat this process once or twice more to bring it together. You should still be able to see streaks of butter through the pastry.
4. Divide into two round, flat discs and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
5. Remove the pastry from the fridge 20 minutes before you want to roll it. Sprinkle a little flour on the work surface and rub some flour over your rolling pin. Divide each disc into 3 even portions. Roll each into a circle shape, sprinkling extra flour over the bench if needed. Place onto baking sheets and return to the fridge for at least an hour, for gluten to relax.
6. Preheat the oven to 200°C (390°F). Place the fillings of your choice in the center of each pastry circle, leaving at least 4-5cm edge. Fold in edge over filling, brush with egg wash and bake for 20-30 minutes or until golden brown. Serve with salad greens.