We really wanted to tell a story with this shoot rather than only presenting a finished product. So much of the beauty in gatherings is in the heart and soul that goes into the preparations. How fulfilling it is to sit down to a lovely table and present a dish to those you love when traces of the morning you had in the garden, the fragrance and crackle of garlic cloves when pulled them from the head, the peace that comes from selecting and preparing flowers and all the other pleasantries of the day are served right along with the food. The story is a direct representation of what it feels like to relish in a day preparing a meal, mindfully presenting it to friends and enjoying their company while you indulge. Hope you enjoy!
Rustic Vegetable Galette
Ingredients:
4 large carrots, sliced
1-2 cups mushrooms, roughly chopped
2-3 bell peppers, any color you like, roughly chopped
1/2 red onion, finely chopped
1-2 heads of garlic, minced
*it’s lovely to keep the produce in season and local so use your imagination and grab what looks fabulous at the market
1 Tbsp good olive oil, plus additional oil for brushing
Salt & Pepper to taste
2 sprigs rosemary, minced plus additional sprigs to garnish
Make the pastry (outlined below) and set aside in the refrigerator. Preheat the oven to 375 degrees. Wash and prepare the vegetables. Toss together in a large bowl with olive oil and season with rosemary and salt & pepper to taste. Saute vegetable mixture over medium heat until onions are translucent and the carrots begin to soften but still retain their bite. This takes about 10-15 minutes. Remove from heat and let cool. Divide pastry into 4 sections. Roll one section into a rough circle about 1/8″ thick. Brush a circle about 2″ from the perimeter onto your pastry. Heap 1/4 of the vegetable mixture onto this circle. Turn up the exposed 2″ of crust to form a border around the vegetables. This should be rustic, not perfect so don’t think too much or overhandle the dough. Repeat for the remaining 3 sections of dough.
Place all 4 galettes on a baking sheet lined with parchment and bake on the center rack about 15 minutes. If the crust begins to brown more than your liking, cover the perimeter with tin foil. garnish with rosemary sprigs as you like
Photography: Britt Chudleigh // Flowers: Honey of Thousand Flowers
