Last week we posted about composting and what you can do about the veggies scraps and spoiled produce. Today’s post is about what to do with the random vegetables that are either have lost their “joie de vivre” or singular vegetables that you don’t have enough to do anything with. A vegetable galette is the perfect way to use all those veggies.
For this galette I used the stems from swiss chard that I had cooked the night before, zucchini, leeks and sautéed them. Then I added an egg to bind it together with some Gruyère. I had some leftover vegetable shortening and made a quick buttermilk dough. I lined a cast iron pan with the dough, added the vegetables, arranged some asparagus and topped it off with some grated parmesan. I popped it in the oven, made a little green salad and voilà dinner!
I used leeks for this galette, but you could use onions instead.
Any vegetable goes; mushrooms, asparagus, broccoli. It’s all about what can you eat now that you would throw out in a day or two.
Vegetable Galette
Serves 4
Ingredients
Open your refrigerator and look for random vegetables to yield approximately 4 cups when lightly cooked.
Mushrooms
Zucchini
Asparagus
Leeks, onions or scallions
Spinach
Chard stems, beet green tops, etc.
Sprig of thyme
1 egg
3-4oz grated cheese (Gruyere, sharp cheddar, fontina, etc.)
Dusting of parmesan
1-2 Tbs Olive Oil
Salt & Pepper
*1/2 pie Buttermilk Dough recipe below – roll out to fit your cast iron or other pan
Instructions
Preheat oven to 350°
In a large saute pan over medium high heat add the olive oil.
Add the onions or leeks and saute until soft and then add vegetables and thyme sauté for 5-7 minutes, add salt & pepper to taste.
Empty contents into a bowl and add the egg and grated cheese and combine.
Line cast iron or pie dish with rolled out pie dough, fill contents with contents of bowl.
Top with grated parmesan.
Bake until golden brown and egg and vegetables have set, approximately 25-35 minutes.
Notes
You can play around with all the ingredients including adding an extra egg and cream for more of a quiche consistency.
Serve with a green salad for a light dinner or brunch.
Buttermilk Dough
8-10 Handpies / 6 inch diameter
Ingredients
4 cups All-purpose flour, plus extra for dusting
6 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable shortening (like Crisco)
2 cups buttermilk
Instructions
Sift dry ingredients into large bowl
Cut shortening into small pieces and chop into the dry ingredients until mixture resembles coarse cornmeal
Add buttermilk and stir until combined
Turn dough onto lightly floured surface and shape into a ball
Roll out to just under 1/4 inch thickness
Cut out circles using small saucer
Shortening makes for a very pliable dough. We wouldn’t recommend substituting with butter.
