I Burned This Wonderful Galette to a Crisp

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'It’s true, my little galette was not a looker. But despite a significant amount of the filling being incinerated, it still tasted amazing.'

Beautiful uggo. Photo: Madeleine Aggeler Over Easy is a weekly food column by a 20-something woman who can barely cook an egg and just wants to learn how to throw together an elegant three-course meal for her friends.

A galette, I learned on Wikipedia, is a traditional French free-form pastry that you can fill with pretty much anything. Maybe I was just primed to notice them, but over the next few days, they seemed to pop up all over my Instagram and Twitter feeds — rustic-looking pies, some savory and filled with vegetables and meat, others sweet and bursting with fruit.

After preheating the oven to 425 degrees, I cut my eggplant, zucchini, and tomatoes into thin slices that I laid out on three separate baking sheets.

These do suck. Photo: Madeleine Aggeler I salvaged what was left of the vegetables, and mixed them in with some diced jalapeño peppers. Then I took out the dough, rolled it with great difficulty into a sloppy 12-inch round, and let it chill for 15 more minutes, because dough, I’ve learned, is so needy and dramatic it needs to rest all the time even though the rest of us don’t get to just rest in a cool place when we’re tired.

 

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