My favorite way to eat vegetables is to roast them. I love the little bit of crispness that comes for tossing them in olive oil, seasoning them to taste, and letting Edna bring them to perfection. This could easily be a side or a main dish. My challenge is not eating all the veggies right off the baking sheet when Edna is done roasting. I love this cookbook. The author is Pam Anderson. No, not THAT Pam Anderson. Not the slow jog in a thigh high cut red bathing suit Pam Anderson. This Pam Anderson is a wonderful cook and author. This particular cookbook gives so many options to make dishes your own. You know, like you hear on “American Idol”? How many times have you heard the judges say, “Make the song your own”??? Well, Pam gives you options for everything to tailor your meals to your taste. Try this galette. It won’t disappoint. It might even make you want to put on a thigh high red bathing suit and run a slow jog on the beach. Yea, right.
I used: mushrooms, zucchini, asparagus, potatoes, red onion
Pick your favorite veggies. Pick your favorite cheese. Make a Galette. Then put on that red bathing suit and go slow jogging!!!
- 6 cups of your choice of veggies-rough chopped
- 1 onion-sliced
- 2-3 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons dried rosemary
- one refrigerator pie crust
- 1 cup Swiss cheese-grated
- 4 oz. cream cheese
- (use any combination of cheese for your preference)
- Toss vegetables and onion in olive oil.
- Add salt, pepper and rosemary. Toss again to thoroughly coat all vegetables.
- Lined a rimmed baking sheet with foil. Place tossed vegetables on baking sheet on the bottom rack of a cold oven.
- Set oven to 425 degrees. Stir once during 15-20 minutes of roasting.
- Roll the pie dough into a 12-14" circle. Place pie dough on a lightly greased aluminum foiled line baking sheet.
- Mix 3/4 of grated Swiss cheese with creamed cheese.
- Spread cheese mixture on top of pie crust.
- Top cheese mixture with hot roasted vegetables leaving a 2" border of pie crust.
- Fold the 2" border in over the vegetables and sprinkle the top with remaining Swiss cheese.
- Bake on middle rack until golden brown. Approximately 20 minutes.
- Cool slightly before slicing.