October 28, 2016
A creative and delicious veggie pie from Kelsey Eats Chicago
1Preheat the oven to 350 degrees.
2Chop up a zucchini, half of a small eggplant and a red bell pepper.
3Put all of the veggies into a bowl and squeeze in about half of a pouch of the Persian quick marinade.
4Stir the veggies until they are coated in the marinade.
5Put the veggies on a baking sheet and bake at 350 degrees for about 10-15 minutes. We'll cook them again once they're in the pie crust so no need to roast them too much. Once the veggies are done roasting, remove them from the oven.
6Place a few scoops of veggies into the center of your pie dough, leaving about an inch or so of dough around the outside.
7Fold over the edges of the dough onto the top of the vegetable pile. You can fold and pinch any way you want.
8Raise the temperature on the oven to 400 degrees and bake the galette for about 15 minutes
9Watch the galette closely and as soon as the crust starts to turn golden brown, remove it from the oven and brush it with a little bit of olive oil. The crust will drink it in and create a fantastic buttery flavor.
10Add on some crumbled feta cheese.
11Place the galette back into the oven for about 5 more minutes. The crust will become flaky and brown, that's when you know it's ready.
12Remove the galette from the oven and serve immediately. Enjoy!