Roasted Vegetable Galette

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Mathlete and I have been planning out some future vacations recently and decided that one way we can more easily save for the trips is by reducing how much we eat out. But, I love going out for brunch on the weekends and seriously missed the idea of the delicious brunch dishes that we normally get. Instead of giving in, I decided to bring brunch to the house and made a roasted vegetable galette instead.

This recipe isn’t really fancy at all but it feels like something you would get at a cute brunch restaurant which is what I love about it.

Roasted Vegatable Galette Ingredients:

1 sweet potato, peeled and cut into 1 inch cubes
2 bell peppers, cut into strips
1 onion, cut into wedges
2 sprigs rosemary
1 tsp cumin
1/4 cup oil
1 sheet puff pastry, thawed
1 egg, lightly beaten
1/2 cup whipped goat cheese
4 large eggs
salt and pepper

Let’s Make It:

1) Preheat oven to 400 degrees. Line a large, rimmed baking sheet with foil.

2) In a large bowl, combine sweet potatoes, peppers, onions, rosemary and cumin. Stir in olive oil and toss to coat. Pour onto prepared baking sheet and roast for about 30 minutes; stirring at the halfway mark.

3) Roll the puff pastry dough into a 12×12 inch square. Cut into 4 equal squares. Place on a large baking sheet lined with parchment paper.

4) Score a small {about 1/4 inch} frame around each piece of parchment paper. Prick all over with a fork. Brush with beaten egg.

5) Spread goat cheese onto each puff pastry piece. Top with vegetable mixture up to the border. Leave a small indention where the egg will go later.

6) Place in oven and bake for 12 minutes. Crack an egg into the center of each pastry and sprinkle with salt and pepper. Return to the oven for an additional 12 minutes or until edges are lightly browned and egg is set.

The great thing about these are that you can completely customize the vegetables based on what is fresh at the time or what you feel like including. It is a great way to use extra vegetables in your fridge so they don’t go bad.

Do you like to try and mimic restaurant recipe at home? What kind of vacation plans do you have?

Roasted Vegetable Galette

2015-06-10 20:14:34

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Ingredients

1. 1 sweet potato, peeled and cut into 1 inch cubes
2. 2 bell peppers, cut into strips
3. 1 onion, cut into wedges
4. 2 sprigs rosemary
5. 1 tsp cumin
6. 1/4 cup oil
7. 1 sheet puff pastry, thawed
8. 1 egg, lightly beaten
9. 1/2 cup whipped goat cheese
10. 4 large eggs
11. salt and pepper

Instructions

1. Preheat oven to 400 degrees. Line a large, rimmed baking sheet with foil.
2. In a large bowl, combine sweet potatoes, peppers, onions, rosemary and cumin. Stir in olive oil and toss to coat. Pour onto prepared baking sheet and roast for about 30 minutes; stirring at the halfway mark.
3. Roll the puff pastry dough into a 12x12 inch square. Cut into 4 equal squares. Place on a large baking sheet lined with parchment paper.
4. Score a small {about 1/4 inch} frame around each piece of parchment paper. Prick all over with a fork. Brush with beaten egg.
5. Spread goat cheese onto each puff pastry piece. Top with vegetable mixture up to the border. Leave a small indention where the egg will go later.
6. Place in oven and bake for 12 minutes. Crack an egg into the center of each pastry and sprinkle with salt and pepper. Return to the oven for an additional 12 minutes or until edges are lightly browned and egg is set.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/