This recipe came about as a result of my anxiety over a whole whack of veggies that were getting a little wilty in the fridge.
You know the ones. They were supposed to be the stars of a beautiful, fresh, Instagram worthy salad last week. And then you worked late. And then you said “screw the salad”. And then you ordered curry chicken rotis.
Next you know, it’s a week later and they’re looking like sad, wrinkly old man veggies.
Good thing I’m not ageist. Those sad, wrinkly old man veggies still have a lot of potential! Thanks to roasting. The fountain of youth for vegetables.
I’ve been meaning to try making a galette for eons. It’s basically a rustic open face tart. You can use any old pastry recipe to make the crust, but another must-try on my long list of ‘things to make’ is pastry made with canola oil. My Canadian-produced, heart healthy oil sweetheart. Here’s a little lesson in food science to explain how it works.
And work, it does!
The most important step is freezing the canola so it acts like a fat that would normally be solid at room temperature (butter/ lard/ shortening). The other important step is using a food processor to help bring together the dough quickly (before the canola melts).
Be sure to have all of your ingredients ready to go and leave the canola in the freezer until the last minute.
You’re looking for a crumbly texture. This will mean you’ve achieved cutting the frozen canola into little tiny pieces, which will mean a nice flaky pastry.
As for the roasted vegetables, use what ever you have on hand. Somewhere in the 3-4 cup range (roasted) is what you’ll need. I added frozen kale because I had small bit leftover in the freezer and I thought the tart needed something green. But you can leave it out, if you must. You crazy cat.
The layer of hummus makes it meal-worthy. Do not leave it out m’k?
You know what would also be awesome, though? Cheese.