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Roasted Vegetable Galette


Pie Crust (I used a pre-made crust kept cold in fridge)

1 medium sweet potato, very thinly sliced, about 1/8 inch to 1/16 inch
1 small zucchini, sliced diagonally
1 cup button mushrooms, whole
6 to 8 asparagus spears, cut diagonally in 2 inch pieces
1/2 cup red peppers, roasted
1/2 medium red onion, sliced
A few small vine tomatoes
1/4 tsp sea salt
1/2 tsp thyme, fresh leaves
freshly ground black pepper
1 tbsp olive oil
1/2 cup sour cream
3 tbsp freshly grated parmesan cheese
Milk for brushing


Preheat the oven at 450F.

Place the potatoes, zucchini, mushrooms, asparagus, red onions and red peppers in a large bowl. Add the salt, pepper, thyme leaves and olive oil. Set aside. In a small bowl, stir the sour cream and parmesan cheese. Spread the cream mixture evenly over the dough, leaving a 1 1/2 -inch uncovered edge all around. Scatter the vegetable mixture on the cream mixture. Fold the edge of the pastry up and over the vegetables to create a folded-over border and an exposed center. Top with the mini vine tomatoes. Lightly brush the edge of the dough with milk, being careful not to let any milk drip beneath the dough.

Bake the galette for 25 minutes, until the pastry is lightly browned and the vegetables are tender. Let the galette cool slightly on the baking sheet. Serve warm or at room temperature. Enjoy!