Golden Harvest Vegetable and Goat Cheese Galette

Ingredients

• 2 cups flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1 cup ice water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup butternut squash, peeled and diced
• 1 cup zucchini, sliced
• 1 cup red bell pepper, sliced
• 4 ounces goat cheese, crumbled
• 1 tablespoon fresh thyme, chopped
• 1 egg egg, beaten for egg wash

Method

1. 01
   In a large bowl, combine sifted flour and salt. Add chilled butter and mix with a pastry cutter until the mixture resembles coarse crumbs.
2. 02
   Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. 03
   Preheat the oven to 400°F (200°C). In a skillet, heat olive oil over medium heat and sauté butternut squash, zucchini, and red bell pepper until just tender. Season with salt and pepper.
4. 04
   Roll out the dough on a floured surface to a 12-inch circle. Transfer to a parchment-lined baking sheet.
5. 05
   Spread the sautéed vegetables over the dough, leaving a 2-inch border. Sprinkle crumbled goat cheese and fresh thyme over the vegetables.
6. 06
   Fold the edges of the dough over the filling, pleating as you go to form a rustic edge. Brush the dough with beaten egg.
7. 07
   Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
8. 08
   Let the galette cool for 5 minutes before slicing and serving warm.