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SPRING VEGETABLE TART/GALETTE


Watch RECIPE VIDEO: https://youtu.be/_rIEjESX0NM



INGREDIENTS

Filling:

5 spring onions/escallion

2 cloves garlic

1 hot pepper (optional)

1 medium zucchini

1 green bell pepper

1/2 cup green peas, defrosted

salt to taste


Crust:

1 2/3 cup (200 g) flour- I used half all purpose, half whole wheat

1/2 tsp salt

3- 4 Tbs (40- 55 g) sunflower oil- or any other neutral oil (*see Notes)

1/3 cup (75 g) water


DIRECT

  1. Slice the zucchini and dice the escallion, garlic, hot pepper and bell pepper.

  2. Sauté the escallion, garlic and hot pepper until softened, before adding the bell pepper and zucchini. Don't add water as we want this mixture to have as little moisture as possible. Instead, cover to steam on a low heat for about 15 minutes, stirring occasionally to ensure nothing sticks.

  3. Season with salt and add the green peas. Then increase the heat and stir constantly until the remaining moisture in the pot has evaporated. Remove from the heat and transfer to a bowl to cool.

  4. For the crust, combine the flour and salt, then mix in the oil until it resembles a crumble. Add the water and mix until a dough forms (no kneading necessary). Then let the dough rest for 10 minutes to allow the gluten to relax.

  5. Preheat the oven to 200 C or 390 F. Lightly flour your surface and use a rolling pin to flatten the dough by pressing it down at different points, not rolling as yet (this ensures the edges don't crack too much). Then roll the dough into a 12-inch round (it doesn't have to be perfect).

  6. Place the vegetable filling in the center, leaving a 5 cm or 2 inch border. If there is any extra liquid in the bowl, don't pour it onto the pastry (unless your tart will have be soggy underneath). Fold the pastry up over the edge of the filling, then overlap as you move around to form a pleat.

  7. Rub or brush some olive oil on the crust and bake for 30 minutes.

  8. Cut and drizzle with some basil oil (I highly, highly recommend. It takes this dish to another level).


QUICK BASIL OIL: I didn't measure anything but you can't really go wrong. With an immersion blender, blend a handful of basil, 1 clove of garlic, a pinch of salt and some olive oil.


NOTES

*If using half whole wheat flour like I did, you will need 4 Tbs of oil to form the dough as whole wheat flour absorbs a lot more.


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