Savory Galette with Veggies (Printable Version)
Flaky crust with roasted veggies and creamy cheese makes a flavorful vegetarian main or side.
# What You Need:
→ Galette Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon kosher salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/4 cup ice water, plus more as needed
→ Filling
05 - 1 small zucchini, thinly sliced
06 - 1 small red bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 1 cup cherry tomatoes, halved
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 cup crumbled goat cheese or feta
13 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
14 - 1 egg, lightly beaten (for egg wash)
# How-To Steps:
01 - In a large bowl, combine the flour and salt. Add cold butter and cut in with a pastry blender or fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Preheat the oven to 400°F (200°C).
03 - Arrange zucchini, bell pepper, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 15 to 18 minutes until tender but not mushy. Remove and allow to cool slightly.
04 - On a lightly floured surface, roll out the chilled dough into a 12-inch circle about 1/8 inch thick. Transfer it to a parchment-lined baking sheet.
05 - Arrange the roasted vegetables in the center of the dough, leaving a 2-inch border around the edges. Sprinkle goat cheese and thyme evenly over the vegetables.
06 - Fold the edges of the dough over the filling, pleating as necessary to create a rustic border, leaving the center exposed.
07 - Brush the dough edges with the beaten egg to promote a golden crust during baking.
08 - Bake for 30 to 35 minutes until the crust turns golden brown. Allow to cool slightly before slicing and serving.
# Helpful Tips:
01 -
- It's forgiving—your galette doesn't need to look magazine-worthy to taste incredible.
- Roasted vegetables become sweet and jammy, while the flaky crust holds everything together like an edible napkin.
- You can make it ahead, serve it warm or cold, and it somehow tastes better as leftovers.
- It's genuinely vegetarian without ever feeling like you're missing the main event.
02 -
- Cold butter and ice water aren't optional theater—they're what makes the crust flaky instead of tough, and skipping this step shows immediately.
- Roasting vegetables separately from assembling means they're fully cooked and their moisture has evaporated, so your crust doesn't turn soggy.
- If your dough cracks while rolling, pinch it back together right there on the sheet—no one will know, and it bakes up seamlessly.
03 -
- If you're nervous about your pastry skills, remember that rustic is the whole aesthetic—crooked edges and uneven pleats are features, not bugs.
- Substitute any vegetables you have; mushrooms, spinach, asparagus, or sliced tomatoes all work beautifully as long as you roast them first.