Happy Pi(e) Day! The creative tarts at
You Want Pies With That? issued a
challenge for March 14th with the theme "Herbs and Spices" chosen by previous winner Elizabeth of
Red KitchenAid. I've been itching to try to make a crust with olive oil instead of with substitutes for butter and lard, so this seemed a perfect opportunity to bake a savory pastry filled with roasted vegetables. Never being one to let common sense ruin a good idea, I also decided it was time to try my hand at making a galette.
The idea was good, the execution, well... let's just say I learned a lot. I'm definitely going to want to play with the proportions of flour, olive oil, and water in the dough. Next time, I'll probably lightly steam or roast the veggies before using as a filling, so that they finish baking at the same time as the crust. Breaking out the soy milk to wash the crust and help it brown will probably improve the visual appeal, too. I also made the dubious decision to bake my free form wonder on a pizza stone. Getting it on was tough, removing it in one piece was impossible.
Since the pizza stone wasn't going anywhere, I placed my thyme plant behind the galette on my range top and tried to get a picture as my husband wandered into the kitchen.
"What's that?" he asked. "A bunch of vegetables wrapped in dough?"
"It's Roasted Vegetables with Fresh Thyme Galette in a Garlic and Rosemary Olive Oil Crust for Pi(e) Day," I replied, thinking I should have worked the word "rustic" in there somewhere.
"It sounds much nicer when you say it," he said diplomatically.
Maybe I've got a future in marketing if this cooking thing doesn't work out.
The idea was good, the execution, well... let's just say I learned a lot. I'm definitely going to want to play with the proportions of flour, olive oil, and water in the dough. Next time, I'll probably lightly steam or roast the veggies before using as a filling, so that they finish baking at the same time as the crust. Breaking out the soy milk to wash the crust and help it brown will probably improve the visual appeal, too. I also made the dubious decision to bake my free form wonder on a pizza stone. Getting it on was tough, removing it in one piece was impossible.
Since the pizza stone wasn't going anywhere, I placed my thyme plant behind the galette on my range top and tried to get a picture as my husband wandered into the kitchen.
"What's that?" he asked. "A bunch of vegetables wrapped in dough?"
"It's Roasted Vegetables with Fresh Thyme Galette in a Garlic and Rosemary Olive Oil Crust for Pi(e) Day," I replied, thinking I should have worked the word "rustic" in there somewhere.
"It sounds much nicer when you say it," he said diplomatically.
Maybe I've got a future in marketing if this cooking thing doesn't work out.