Roasted Veggie Galette

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.

Enjoy!!!!

The cast
The cast
Rough chop the veggies and slice the onion. Have you ever seen such beauty?!
Rough chop the veggies and slice the onion. Have you ever seen such beauty?!

I used:  mushrooms, zucchini, asparagus, potatoes, red onion

Place on a foil lined rimmed baking sheet. Place on bottom rack in cold oven. Turn oven on to 425 degrees for 15 minutes. Stir once during roasting.
Toss veggies with olive oil, salt, pepper and dried rosemary to taste. Place seasoned veggies on a foil lined rimmed baking sheet. Place on bottom rack in cold oven. Turn oven on to 425 degrees for 15-20 minutes. Stir once during roasting.
While veggies are roasting, mix together 3/4 of Swiss cheese and 4 oz. of cream cheese.
While veggies are roasting, mix together 3/4 of Swiss cheese and 4 oz. of cream cheese.
Roll pie crust into a 12-14" circle. Spread cheese mixture onto pie crust leaving a 2" border.
Roll pie crust into a 12-14″ circle. Spread cheese mixture on the pie crust leaving a 2″ border.
Veggies are done and oh so perfect.
Veggies are done and oh so perfect.
Top cheese mixture with hot roasted veggies.
Top cheese mixture with hot roasted veggies.
Fold the 2" border up and pleat around the veggies.
Fold the 2″ border up and pleat around the veggies.
Top with remaining cheese. I love cheese. I yearn for cheese. Cheese makes getting up in the mornings worth it.
Top with remaining cheese. I love cheese. I yearn for cheese. Cheese makes getting up in the mornings worth it.
Place in oven on middle rack until browned and bubbly.
Place in oven on middle rack until browned and bubbly.
This my friends is a Roasted Veggie Galette. See that melted cheese? It is also on the bottom!!
This my friends is a Roasted Veggie Galette. See that melted cheese? It is also on the bottom!!
A peek inside. Doesn't that look beautiful?! It just all comes together so perfectly.
A peek inside. Doesn’t that look beautiful?! It just all comes together so perfectly.

Pick your favorite veggies.  Pick your favorite cheese.  Make a Galette.  Then put on that red bathing suit and go slow jogging!!!

Enjoy!!

Roasted Veggie Galette
Roasted Veggies and cheese mixture baked to perfection.
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Ingredients
  1. 6 cups of your choice of veggies-rough chopped
  2. 1 onion-sliced
  3. 2-3 tablespoons olive oil
  4. salt and pepper to taste
  5. 2 teaspoons dried rosemary
  6. one refrigerator pie crust
  7. 1 cup Swiss cheese-grated
  8. 4 oz. cream cheese
  9. (use any combination of cheese for your preference)
Directions for roasting vegetables
  1. Toss vegetables and onion in olive oil.
  2. Add salt, pepper and rosemary. Toss again to thoroughly coat all vegetables.
  3. Lined a rimmed baking sheet with foil. Place tossed vegetables on baking sheet on the bottom rack of a cold oven.
  4. Set oven to 425 degrees. Stir once during 15-20 minutes of roasting.
Directions for Assembling Galette
  1. Roll the pie dough into a 12-14" circle. Place pie dough on a lightly greased aluminum foiled line baking sheet.
  2. Mix 3/4 of grated Swiss cheese with creamed cheese.
  3. Spread cheese mixture on top of pie crust.
  4. Top cheese mixture with hot roasted vegetables leaving a 2" border of pie crust.
  5. Fold the 2" border in over the vegetables and sprinkle the top with remaining Swiss cheese.
  6. Bake on middle rack until golden brown. Approximately 20 minutes.
  7. Cool slightly before slicing.
Adventures with Edna http://adventureswithedna.com/

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