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📖 Introduction

Vinaigrette is often associated with salads, but this versatile dressing can do much more. Its tangy, balanced flavors can elevate unexpected dishes, including savory pies. In this recipe, vinaigrette is used to enhance roasted vegetables in a rustic galette, adding both brightness and a glossy finish that complements the flaky crust.

🌍 Origin & Inspiration

Inspired by French and Mediterranean traditions, where vinaigrettes are commonly used to season or glaze vegetables, this recipe takes a modern turn by incorporating it into a galette—turning a simple rustic pie into a gourmet experience.

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📝 Recipe: Roasted Vegetable Galette with Vinaigrette

🧺 Ingredients

For the Dough:

• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• ¼ cup ice water (add more if needed)

For the Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp balsamic or red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 garlic clove, finely minced
• Salt and pepper to taste
• Optional: pinch of chili flakes or herbs like thyme or oregano

For the Filling:

• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red onion, thinly sliced
• 1 red bell pepper, sliced
• ½ cup crumbled goat cheese or feta
• 1 tbsp fresh basil or parsley, chopped (for garnish)

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🥣 Instructions

1. Prepare the Dough:
   • Mix flour and salt in a bowl.
   • Cut in butter until mixture resembles coarse crumbs.
   • Add ice water gradually until dough comes together.
   • Shape into a disk, wrap, and chill for 30–60 minutes.
2. Make the Vinaigrette:
   • Whisk oil, vinegar, mustard, honey, garlic, salt, and pepper until emulsified.
   • Adjust seasoning as needed.
3. Roast the Vegetables:
   • Preheat oven to 400°F (200°C).
   • Toss vegetables with 2–3 tbsp of vinaigrette.
   • Spread on a baking sheet and roast for 20–25 minutes until slightly caramelized.
4. Assemble the Galette:
   • Roll dough into a 12-inch circle on parchment paper.
   • Transfer to a baking sheet.
   • Place vegetables in the center, leaving a 2-inch border.
   • Sprinkle cheese on top.
   • Fold edges over the filling, pleating as needed.
5. Bake:
   • Brush crust with egg wash (1 egg + 1 tbsp water).
   • Bake for 30–35 minutes until golden brown.
6. Finish & Serve:
   • Drizzle with extra vinaigrette while still warm.
   • Garnish with fresh herbs.

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👩‍🍳 Chef’s Tips

• Chill the dough thoroughly for maximum flakiness.
• Pre-roasting vegetables prevents excess moisture.
• Choose high-quality oil and vinegar for best flavor.
• Don’t overfill the galette—simplicity ensures balance.

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🥄 Serving Ideas

• Serve warm with a crisp green salad.
• Works as a vegetarian main course or side dish.
• Pairs beautifully with Sauvignon Blanc or herbal iced tea.

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🧠 Creative Twist: Sweet Galettes with Vinaigrette

Think beyond savory! A balsamic-strawberry vinaigrette over an apple or goat cheese tart creates a refined balance of sweetness and acidity.

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🧮 Nutrition (per slice – serves 6):

• Calories: ~320
• Fat: 21g
• Carbs: 28g
• Protein: 6g
• Fiber: 3g
• Sugar: 5g