Vegetable and Goat Cheese Galette
Crust: 1 cup + 2 Tbsp. Flour (we used a gluten-free blend) 1 tsp. Cornmeal ½ tsp. Baking Powder ¼ tsp. Garlic Powder ¼ tsp. Onion Powder ¼ tsp. Salt ¼ cup California Ranch Extra Virgin Olive Oil 2.5 Tbsp. Ice Cold Water ¼ cup Greek-Style Yogurt Optional: 2 Tbsp. chopped cold Butter Filling: 5 Tbsp. California Ranch Extra Virgin Olive Oil, plus additional for drizzling 1 Large Red Onion (or 2 medium Onions), thinly sliced 2 Tomatoes, sliced 1 large Zucchini, thinly sliced into rounds 2 oz. Goat Cheese, crumbled 4 sprigs of Thyme Salt and Pepper
Whisk together the flour, cornmeal, baking powder, garlic powder, onion powder and salt in a bowl until combined. Create a well in the center of the flour and add in the ice water and extra virgin olive oil. Mix together until just combined and then mix in the yogurt. Use your hands to mix the dough and form it into a ball. Cover the dough with plastic wrap and refrigerate for 20 minutes. *Optional: If you want a more buttery and crumbly crust, you can also use a pastry cutter or the back of a fork to work in a few tablespoons of chopped cold butter. Preheat your oven to 400 degrees. Place your tomatoes and zucchini slices on separate sheet pans. Toss each set of veggies with 1 tablespoon of olive oil and salt and pepper. Roast the tomatoes for about 20 minutes, or until nicely browned. Roast the zucchini for 10-15 minutes on each side, or until golden. Heat 3 tablespoons of olive oil in a pan on your stovetop over medium heat. Once hot, add the sliced onion. Coat the onion slices in the oil and use a wooden spoon to spread the onions out across the pan. Every minute or so, give the onions a stir. After 5 minutes, sprinkle the onions with a little salt. Continue cooking the onions and stirring them occasionally until they are a deep brown color. This will take about 15-20 minutes. If the pan is drying out too much, you can add a small amount of water to prevent burning. Take the dough out from the refrigerator. Sprinkle some flour on a large parchment covered sheet pan and roll the dough out into an oval or circle until it’s just over ¼” thick. Assemble the galette by arranging about ⅔ of the onions on the dough, followed by the roasted tomato and zucchini slices. Leave a little bit of bare dough around the edges. Add the remaining onion on top, along with crumbled goat cheese, fresh thyme leaves and sprigs, and a sprinkle of salt and pepper. Pull up small sections of the outer edges of the dough and fold them over the filling to make a crust. Drizzle olive oil over the tart (you can use your finger or a small brush to brush the oil over the crust). Bake the galette for about 16-18 minutes, or until the crust is golden. Garnish the galette with more leaves of thyme, fresh basil and a drizzle of olive oil prior to cutting and serving.