After making my first apple galette a few months ago, I wanted to try my hand at making a savory one. I thought the layering of vegetables for a tian would work well for a galette, I think I was right! So, this is essentially vegetable tian with the addition of pie crust and Boursin Cheese.
Vegetable Tian Galette
1 pie crust dough, my favorite is a Sourdough Pie Crust that can be found here: https://littlespoonfarm.com/sourdough-pie-crust-recipe/
1 medium onion, diced
2 cloves of garlic, minced
2 tablespoon of olive oil, divided
1 1/2 teaspoons fresh thyme leaves, plus a few sprigs for the top
1 each zucchini and yellow squash
2 Roma tomatoes
2-4 Yukon Gold potatoes, depending on size
1 egg, beaten
1/4 cup grated Gruyère cheese
Salt and fresh ground pepper
1. Preheat oven to 375ºF. Line a baking sheet with parchment paper; set aside.
2. Prep the vegetables by slicing them as thinly as possible (about 3/8-inch). The skin on the potatoes can be left on or peeled off, depending on your preference. In a medium sauté pan, heat one tablespoon of olive oil, add the onion and sauté until translucent. Add the garlic and sauté until the garlic just becomes fragrant; remove from heat.
3. Roll out pie crust dough into a circle about 1/4 inch thick. Do not worry about rough edges, galettes are supposed to be rustic. Carefully pick up the pie crust and place it in the center of the parchment paper on the prepared baking sheet.
4. Take about 3/4 of the package of Boursin Cheese (the whole package can be used, if you like), place it in a microwave safe bowl and microwave it for about 10-15 seconds. This makes it a little easier to work with. Spread the Boursin Cheese onto the center of the prepared pie crust dough, leaving about a 3 inch border around the edge.
5. Spoon the prepared onion/garlic mixture over the Boursin Cheese, then sprinkle with the fresh thyme leaves. Layer the sliced vegetables in a circular pattern over the onion/garlic mixture, starting with the outer edge of the Boursin Cheese and working towards the center.
6. Carefully fold the edges of the pie crust dough towards the center of the circle, overlapping the dough as needed and leaving the center exposed. Brush the top of the vegetables with one tablespoon olive oil, then refrigerate the galette for 10 minutes.
7. Remove galette from the refrigerator, brush the dough edges with beaten egg, and sprinkle top with salt and fresh ground pepper.
8. Bake galette for 25 minutes. Remove the galette from oven and sprinkle the top of the vegetables with Gruyère cheese and place the thyme sprigs on top. Return to oven and bake another 15 minute, or until the potatoes are tender.
9. Remove from oven and let stand for 5-10 minutes before serving.
Enjoy!
