 | Vegetable GaletteYield – 2 ea Chef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe |
Ingredients for Blitz Puff:
• 330 g. AP flour
• 7 g. salt
• 380 g. unsalted butter, cubed + cold
• 153 g. iced water
Ingredients for Filling:
• 425 g. whole milk ricotta
• 150 g. Boursin cheese
• 170 g. Italian cheese blend
• 70 g. The Perfect Purée Yuzu Juniper Thyme Syrup
• 1 tsp. The Perfect Purée Lemon Zest, thawed
• 18 g. parsley
• 17 g. salt
• 1 ½ – 2 lbs. vegetables of choice
• salt, to taste
• pepper, to taste
• garlic oil, to taste
• 1 ea. lemon juice
Method for Blitz Puff:
1. Add the flour, salt, and butter to a food processor.
2. Pulse until the butter is broken up into pea-sized crumbles.
3. Add the water and pulse 10-12 times to bring together.
4. Press dough together, roll out to ¼ in. thickness, and do a 3-fold.
5. Refrigerate until assembly.
Method for Filling:
Combine all ingredients in a food processor. Pulse together and set aside.
Method for Baking & Finishing:
1. Prep the vegetables by charring on the grill or over an open flame.
2. Cut veggies into smaller pieces and season to taste with the salt, pepper, garlic oil, and lemon juice. Cool completely.
3. Cut puff dough into 2 pieces. Roll each to a 13 x 15 in. rectangle.
4. Score around the perimeter of each, leaving a 1 in. border.
5. Dock the dough inside the area of the scoring.
6. Divide the filling and vegetables evenly between both pieces and spread inside the area of the scoring.
7. Fold the edges of the dough over and egg wash.
8. Bake at 400 F for 17-20 minutes.