Vegetable Galette

To begin, rub together the flour, salt and butter until it resembles breadcrumbs. Add the vinegar and just enough water for the dough to form into a ball. Wrap the dough in cling film and pop it in the fridge for 30 minutes.

Preheat the oven to 190°C/gas 5. Line a large baking sheet with parchment paper and set aside. Next, melt butter in a pan over a medium-high heat. Add the onion, garlic, and vinegar and cook this for roughly 5 minutes, until these feel tender. Remove the onions and pop them into a bowl, before adding the Galbani Ricotta, Galbani Dolcelatte®, thyme, salt, and pepper. Mix these well using a fork and then set aside.

Lightly flour a surface and roll out the dough into a 35cm circle. Spread the onion and cheese mixture on the pie crust dough, whilst leaving a 5cm border around the edge. Arrange the vegetable slices in a circle over the cheese and onion base, adding a generous sprinkle of Galbani Dolcelatte®.

It’s time to seal! Now fold the excess dough up and over the vegetables, brushing the dough with the egg wash. Bake your galette until the vegetables are tender and the crust is golden brown (45 to 50 minutes).

Finally, whisk the vinegar, olive oil, and thyme. Take your show-stopping Galette out of the oven and drizzle this with the oil/vinegar/thyme mixture, before slicing and serving. Delicious!