Galette: An edible veggie basket filled with summer and goat cheese

Goat cheese is a bit of an acquired taste. Arguably there is indeed such a thing as too goaty when it comes to this type of cheese. But mild goat cheese is just an absolutely devine affair. So whenever I find a way to incorporate some in a dish, my heart jumps for joy. Moreover, to me personally, it tastes like summer. Though that might be due to the fact that I strongly associate it with that time of the year in France. So therefore I want to invite you to dream yourself into a pitoresque little village in Provence in the South of France, when the warm evening sun touches your skin, you just had a sip of delicious wine and are about to take your first bite of the edible summer baskets…

If you are one of those “Thanks, but no thanks” people, when it comes to goat cheese, just replace it with a cream cheese of your choice.

veggie basket recipe
t wi

Servings: 4 * Calories per serving: 370 kcal * Preparation time: 25 min * Start to finish: 1 hr 15 min

Ingredients

Dough

  • 1 cup (125 grams) of flour
  • A pinch of salt
  • 2.3 ounces (65 grams) of cold! butter
  • 2 tablespoons of sour cream
  • 1 teaspoon of lemon juice
  • 3 tablespoons of water

Filling

  • 1/2 lbs (250 grams) of cocktail tomatos
  • 1/2 lbs (250 grams) of zucchini
  • 1 garlic clove
  • 2 tablespoons of grated parmesan
  • Salt

Topping

  • 4.4 ounces (125 grams) of goat cream cheese
  • 1.5 tablespoons of olive oil
  • 1/2 teaspoon of oregano 
  • 1/4 teaspoon of thyme
  • Pepper

Start by preparing the dough and allow for 50 minutes of buffer time between this step and when you want to put the little baskets in the oven.

Mix the flour and salt in a large bowl and then grate the cold butter on top. Grating, while sounding a bit weird at first, has the advantage that you allow for a more even distribution of the butter in the dough and avoid lumbs. You thereby also assure a more harmonous baking result. Add the sour cream, lemon juice and water as well and then knead everything by either by using your hands or a hand mixer. I prefer doing it with my hands as you get a better feeling for the dough. Afterwards roll it into a ball and place it in the fridge for about 30 minutes. Do NOT skip fridge time or you will end up with a giant goey mess and will be unable to roll out the dough properly.

When half an hour has passed, preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius. Cut the cocktail tomatos in half and zucchinis in slices and mince the garlic clove. Then, roll out the dough into four round circles and place them on baking paper. Place the tomatos and zucchinis on the dough, leaving about one inch/2.5 centimenters at the edges. Mix the garlic with the parmesan and drizzle it on top. Next, add salt and then fold the edges of the dough to the center, so you end up with a bit of a basket shape. Bake it in the oven for 20 minutes.

When you take the baskets out of the heat, drizzle olive oil, oregano, thyme and pepper on top and add the goat cream cheese.

PS: You can actually use the dough for making pizza… yeah! In that case, reduce the oven time to 8-10 minutes and increase the heat to 480 degrees Fahrenheit/250 degrees Celsius.

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