Fontina Cheese and Vegetable Galette
A savory galette made with slightly expired but safe Fontina cheese and fresh vegetables.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 cup grated Fontina cheese, slightly expired but safe
- 1 egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add onion, bell pepper, zucchini, mushrooms, garlic, thyme, and black pepper. Sauté until the vegetables are tender.
On a lightly floured surface, roll out the chilled dough into a circle. Transfer the dough to a baking sheet lined with parchment paper.
Sprinkle half of the grated Fontina cheese over the center of the dough, leaving a 2-inch border.
Spread the sautéed vegetables evenly over the cheese. Top with the remaining Fontina cheese.
Fold the edges of the dough over the filling, pleating as necessary.
Brush the edges of the dough with beaten egg.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Allow the galette to cool slightly before serving. Cut into slices and enjoy!