Any time of year, I love making galette. Why? It’s the perfect vessel for practically any fruit or vegetable. And this curried vegetable galette is no exception.
A galette is a rustic, freeform pie filled with fruit, vegetables, meats or cheeses. I love how quickly they come together. Plus, they’re rather beautiful in the uneven shaping. In fact, galettes are similar to pizza and tacos. For me, galettes are an excellent way to use up leftovers or clean out the fridge.
However, this curried vegetable galette was intentionally crafted as the latest edition to my Saturday Night Supper series.
Crisp, buttery pastry envelopes sweet, spicy, and savory roasted vegetables. For the filling, I selected a few vegetables that are familiar in Indian cuisine. As well as a few that are not. This vegetable galette is filled with carrots, beets, cauliflower and a surprise ingredient- pear.
I selected the pear because I was looking for a natural sweetness to complement the heat and spice of curry powder. (Depending on your curry powder, it may have more or less heat. More on essential spices here.)
While the carrots, beets, and pear soften quite a bit in the pre-roasting and baking, the cauliflower retains its crunch. As a result, there’s a great textural contrast among the vegetables and the crust.
Although the recipe for this curried vegetable galette has been floating around in my head for some time, the perfect pairing happened only recently in a bout of serendipity.
A few weeks ago, I attended the 2017 International Food Bloggers Conference. There, I met some of the Ironstone Vineyards team who introduced me to their Obsession Wines label. The #chefobsessed initiative reminded me of my own vegetable obsession, specifically. And my obsession with food and drink, in general.
One of the benefits of meeting at a food blogging conference? Tasting food and wine. I tasted Obsession Wines’ lovely 2016 Symphony white and was an instant convert to this unusual varietal.
The symphony grape was developed by Dr. Harold Olmo at UC Davis and introduced commercially in 1981 after more than 30 years of old school plant breeding.
The grape was developed to withstand the heat of the Central Valley. As such, California, and specifically the Lodi area, grows the majority of the grape. The grape is a cross between Muscat of Alexandria and Grenache Gris and is often used as a blending grape in the wine industry.
This 2016 Symphony, however, highlights the grape profile with 85% symphony grape. The wine is lightly effervescent with aromas of peach and pineapple. It’s a beautiful straw colored golden yellow. As an off-dry white, Symphony is sweet, delicately rich, with a crisp and clean finish.
This white wine pairs oh so well with the curry spice and crumbly galette dough. It has a fruity, subtle sweetness that’s tempers the heat of the curry. The roasted carrots and sweet pear of the vegetable galette really brings out the acidity of the wine for a refreshing balance. It’s a beautiful blending of flavor notes, a symphony is you will. Perfect for before, during and after dinner.
Curried Vegetable Galette
- 2 carrots, cut in 1/4-inch slabs
- 2 beets, cut in 1/4-inch slabs
- 1/2 head cauliflower, sliced into thin steaks
- 2 tablespoons olive oil
- 3 tablespoons curry powder, divided
- 1/2 teaspoon salt
- 2 small pears
- 1 recipe galette dough from Smitten Kitchen
- 4 ounces shredded/crumbled cheese (such as paneer, queso fresco, or white cheddar)
Heat oven to 375°F.
Toss carrots, parsnip, cauliflower, and onion with olive oil and 2 tablespoons curry powder. Roast vegetables about 25 minutes until vegetables are tender.
Prepare galette dough while vegetables are roasting. Add 1 tablespoon curry powder to dry ingredients before combining with wet ingredients.
Let dough chill while vegetables cool slightly.
Increase oven temperature to 400°F.
Slice pears into 1/4-inch slices.
Roll out galette dough until it is 1/8- to 1/4-inch thick. You should have a large circle-ish shape at least 14-inches across.
Alternate layers of vegetables, crumbled paneer or queso fresco, and pears, repeating until no produce remains.
Leave 1 1/2 to 2-inches on the perimeter of the dough.
Fold edges toward the center of the galette, pressing or pinching the overlapping dough together.
Bake for 30 to 40 minutes, until crust is golden brown and crisp all the way through.
Don’t have curry powder? Try this combination of spices for roasted: 1 teaspoon turmeric, 2 teaspoons garlic powder, 2 teaspoons cumin, and 1 teaspoon coriander.
I love this galette dough from Smitten Kitchen. I don’t believe in reinventing the wheel so I’m just linking to the dough here. The only difference is the addition of the curry powder or spices. Be sure to add those with the dry ingredients. If using spices, I recommend 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/4 teaspoon turmeric and 1 teaspoon coriander. You could prepare the dough the night before, ahead of the roasted vegetables, or while the vegetables are roasting as suggested above.
If you’re looking to replace butter, Oh Lady Cakes has a coconut oil pie crust you can try. For a vegan option, omit the cheese as well.
Use a flour substitute such as Cup4Cup instead of all purpose flour for the galette dough or purchase a ready-made gluten free pie crust.
You can easily add leftover cooked meat to this curried vegetable galette. I recommend slicing thinly or dicing into small chunks to incorporate with the roasted vegetables.
CHECK THE FRIDGE
Looking to simplify? A pre-made pie crust will do nicely for this curried vegetable galette. Instead of adding the curry seasonings to the dough, use all the listed amount to roast the vegetables. Sliced red onions or caramelized onions would be a great addition in this curried vegetable galette. Swap out the golden beets with red beets or use parsnips instead of carrots. It’s quite a versatile dish for winter root vegetables.
Disclaimer: Thank you to Obsession Wines for providing product to pair with this vegetable galette! It’s these partnerships that help me keep this site running to provide you with free content weekly. All thoughts and opinions are my own. Please let me know if you have any questions!