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Receta Galette of Late Summer Vegetables with Cheddar Cheese Ice Cream

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Galette of Late Summer Vegetables with Cheddar Cheese Ice Cream
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Ingredientes

  • ½ teaspoon grated lemon zest
  • (optional)
  • 2 medium eggplant (about 1 pound),
  • trimmed and thinly sliced
  • 2 medium zucchini (about 3/4 pound),
  • trimmed and thinly sliced
  • 2 medium summer squash (about ¾
  • pound) trimmed and thinly sliced
  • 1 pound plum tomatoes, cored and
  • thinly sliced
  • Extra-virgin olive oil, as needed
  • 2 hot chile peppers, such as cherry
  • peppers, seeded and minced
  • 5 ounces goat or Boursin cheese,
  • softened
  • 1 small garlic clove, grated or
  • pressed
  • 1.In a food processor fitted with a
  • steel blade, or in a large bowl, pulse or mix together the flours, sugar, and
  • salt. In a measuring cup, lightly beat the egg, then add just enough cream to
  • get to 1/3 cup. Lightly whisk the egg and cream together.
  • 2. Add butter to flour mixture and pulse
  • or use a pastry cutter or your fingers to break up the butter. If using a food
  • processor, do not over-process; you need chickpea-size chunks of butter.
  • Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until
  • it just starts to come together but is still mostly large crumbs. Mix in lemon
  • 1-1/3 cups granulated sugar
  • 16 ounces grated aged Cheddar

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