Summer Vegetable Galette Recipe | Yummly
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Summer Vegetable Galette

NEW YORK TIMES COOKING
19Ingredients
105Minutes
320Calories
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Ingredients

US|METRIC
8 SERVINGS
  • 2/3 cup all purpose flour
  • 2/3 cup rye flour (or whole-wheat flour)
  • 1 teaspoon sugar
  • 1/2 teaspoon fine sea salt
  • 1 large egg
  • heavy cream (as needed)
  • 113 grams unsalted butter (cut into big pieces)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest (optional)
  • 2 eggplant (medium, about 1 pound, trimmed and thinly sliced)
  • 2 zucchini (medium, about 3/4 pound, trimmed and thinly sliced)
  • 1 pound plum tomatoes (cored and thinly sliced)
  • extra-virgin olive oil (as needed)
  • kosher salt (as needed)
  • black pepper (as needed)
  • 2 hot chile peppers (such as cherry peppers, seeded and minced)
  • 3 ounces goat cheese (softened)
  • 1 garlic clove (small, grated or pressed)
  • 1 teaspoon thyme leaves
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    NutritionView More

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    320Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories320Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol75mg25%
    Sodium310mg13%
    Potassium700mg20%
    Protein9g18%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber7g28%
    Sugars7g14%
    Vitamin A25%
    Vitamin C60%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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