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Parve
Easy
1 Hour, 30 Minutes
Diets 
Galettes aren’t as easy as pie, they’re easier! Feel free to switch up the veggies to your liking.
1 and 1/4 cups Beleaves All-Purpose Flour, plus more for your work surface
3/4 teaspoon salt
1/4 teaspoon black pepper
1 stick (1/2 cup) margarine, frozen
1/3 cup ice water, plus more if needed
1 egg, beaten
1 red pepper, sliced into 1/4-inch strips
1 yellow pepper, sliced into 1/4-inch strips
1 zucchini, sliced thinly
1/2 carton button mushrooms, stems removed
1/2 medium onion, sliced into thin half-moons
3 tablespoons Gefen Olive Oil
1/2 teaspoon Gefen Garlic Powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Gefen Duck Sauce
In a large bowl, whisk together the flour, salt, and pepper. Cut the margarine into small pieces and add to the bowl. Toss gently to distribute.
Add ice water, one tablespoon at a time, and knead until the dough holds together well. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 425 degrees Fahrenheit.
In a large bowl, toss the red and yellow peppers, zucchini, mushrooms, and onions with oil, garlic powder, salt, and pepper.
Remove dough from the fridge. On a lightly floured piece of Gefen Parchment Paper, roll it into a 14-inch circle.
Spread duck sauce evenly across the entire surface of the dough. Arrange vegetables over it, leaving a one-inch border.
Fold the edges of the dough up and over the edge of the vegetables to create a folded-over border around an exposed center. Lightly brush the border with the beaten egg.
Bake for 40 minutes, until the crust is lightly browned and the vegetables are tender.
Photography and Styling by Chay Berger
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