I love this combination of flavors and textures but use whatever veggies you have. Just drain anything that produces a lot of liquid, like spinach or zucchini.
Makes 2 galettes
Start with 2 prepared pie crusts or make a batch.
Whole Wheat Pie Crust: Combine 1 cup unsalted butter (2 sticks) with 1 teaspoon salt, 1 cup all-purpose flour and 1 cup whole-wheat flour. Blitz in a food processor until mixture is the size and shape of sandy peas. Add 1/4 cup cold water and combine into a ball. Refrigerate for at least 10 minutes before using, or freeze up to 2 months.
3 tablespoons olive oil
1 large onion
6 medium red or gold potatoes
1 cup chick peas
1 cup frozen sweet corn
1 teaspoon dried dill or 2 teaspoons fresh dill, diced
1/2 teaspoon salt plus 1/4 teaspoon pepper
1/2 cup feta cheese
Preheat oven to 375 degrees F. Use a mandoline to slice potatoes and onions thinly. (Or use a knife and just get it as thin as you can.)
In a large saute pan, heat olive oil. Cook onions and potatoes until both become soft, stirring often. About 10 minutes.
Take off the heat and stir in remaining ingredients: chick peas, corn, feta, dill, salt, pepper and feta cheese.
Roll out the dough into two discs, about 1/4 inch thick.
Place each disc on a baking sheet lined with parchment paper or silicone mat.
Pour the filling in the center of each crust, dividing equally. Leave about a 2-inch perimeter around the entire edge. Fold up the edges.
Bake for 30-35 minutes until crust is golden. Allow to cool slightly and serve.