This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareWine #CollectiveBias The following content is intended for readers who are 21 or older.We’re a football family. I’m from Green Bay, WI – otherwise known as Titletown, USA – and my husband played big time college football. With training camp only a week away, I’m starting to think about tailgating. I love tailgating. Tailgating with my friends before a big game are some of my favorite memories. In Wisconsin, we always have brats and lots of cheese on-hand, but the standard tailgating fare gets old.When I was invited to create an elegant tailgating recipe to pair with the new single-serve stacked wine from Woodbridge by Robert Mondavi, I was excited to create something unexpected for my next tailgate. I decided to make a grilled summer vegetable galette recipe because I loved veggies on the grill. Also, I’ve been dying to make my first galette and I thought it would work perfectly with the chardonnay.I know it might seem a bit odd to serve a galette at a tailgate, but I disagree! Why not elevate your tailgate? There will undoubtedly be enough grilled meats and chips on the table already. Bringing a veggie-packed galette seems fancy, but it is actually super easy to make and it is a nice change from the norm.To create the grilled vegetable galette recipe, first I made a really simple, and perfect pie dough. I followed this recipe. I know it might seem like a lot of work to make dough from scratch, but it’s really easy. It took me less than 10 minutes to make this dough. I used my food processor, and it was a breeze. The dough needs to rest for at least an hour, so I grilled the veggies while the dough was resting.I chose to include eggplant, zucchini and summer squash. I chose these three veggies because they share similar shapes. I wanted uniformity in the pieces to create the pinwheel effect. If you prefer other summer vegetables, you could substitute almost any other veggies into this recipe. If the pinwheel pattern feels too complex, you could also rough-chop the veggies to create a more rustic feel.The grilled vegetable galette recipe turned out even better than I expected. The crust is so buttery and flaky, and the cheese under the veggies created the perfect savory bite. The galette paired so well with the Woodbridge by Robert Mondavi chardonnay. I can’t wait to serve this at my next tailgate!
Plus, how cool is it that you can now buy good quality wine in single-servings! This I really don’t like beer, (which is almost sacrilege coming from this Wisconsin girl) so bringing a 4-pack of wine glasses a tailgate or other event to share with my friends who prefer wine is pretty awesome. The individual servings are so convenient and versatile for on-the-go occasions. Are you entertaining or hosting a tailgate this summer? If so, I hope you will try my galette recipe and tell me what you think. Also, if you need more entertaining ideas, check out the EntertainAndPair Social Hub.
What do you like to bring to tailgates?
Grilled Summer Vegetable Galette Recipe
1 Summer Squash
1 Eggplant (I used a Japanese Eggplant, but you could use the regular variety)
6 oz garlic and herb cheese spread (I found it in the deli section)
Pie dough (I used this recipe)
Fresh Thyme sprig (optional)
Slice the vegetables lengthwise to create uniform strips. I cut my veggies less than a quarter inch thick, but you can decide how thick you want them.
Brush each side with olive oil and grill both sides. Remove from the grill and set aside. (Note: these will grill quickly, so watch them closely!)
Preheat the oven to 375 degrees.
Roll out your premade pie dough until the dough is approximately a 12×12 circle shape. Don’t worry if the edges aren’t perfect. Galettes are supposed to be rustic, so it doesn’t matter if the ends aren’t even or if the pie isn’t a perfect circle.
Add the 6 oz of cheese to the middle of the pie, leaving 2 inches around the outside of the crust bare. Layer the vegetables in alternating order in a pinwheel shape.
Once the vegetables are placed in a circle, bend the pie crust onto the edges of the veggies and crimp all the way around. Brush the pie dough with a simple egg wash (one beaten egg).
Bake the galette for 35-40 minutes until the crust is golden brown. Serve warm or at room temperature. You can leave it out for several hours, which is perfect for bringing to a tailgate!
Note: If you do not want to make your own pie crust, you could buy pre-made dough or use puff pastry.
- 1 Zucchini
- 1 Summer Squash
- 1 Eggplant (I used a Japanese Eggplant, but you could use the regular variety)
- Olive Oil
- 6 oz garlic and herb cheese spread
- Pie dough
- One Egg
- Fresh Thyme sprig (optional)