Prepare the dough: Place butter, flour and salt into the canister of a food processor fitted with a blade attachment. Pulse a few times to coat the butter with the flour. With the machine running on low speed, add the water, 1 tablespoon at a time. Continue to run the machine until the dough clumps together. Remove dough, shape into a disc, wrap and refrigerate for at least 1 hour.
Prepare vegetables: Preheat oven to 425°F. Line a large baking tray with parchment paper. Place prepared vegetables into large bowl. Drizzle with oil, sprinkle with kosher salt and black pepper then toss together by hand. Spill onto baking sheet spreading vegetables out in an even layer. Transfer to oven and roast for 15 minutes. Remove from oven, toss on tray, then spread out again in an even layer. Return to oven and roast for an additional 15 minutes.
Season vegetables: Remove vegetables from oven, returning them to the large bowl. Add garlic, seasoning and fresh herbs. Toss to combine, set aside.
Assemble galette: Roll dough out to a 14-inch round on a floured surface. Transfer to parchment-lined pan or pizza stone. Add pesto, spreading it out across the surface of the dough. Sprinkle pesto with grated Gouda. Add vegetable mixture, spreading it out evenly, leaving about 3/4-inch of dough exposed around the edge. Fold the dough edge up towards the centre of the galette.
Add egg wash: Whisk egg and water together in a small bowl. Using a pastry brush, brush the exterior dough evenly with the egg wash.
Bake: Transfer the galette to the 425°F oven and bake for 25 minutes or until the pastry has puffed up slightly and the dough is an even golden brown colour. Remove from oven and sprinkle with freshly grated Parmesan cheese. Cool for 5 minutes.
To serve: Sprinkle with freshly chopped herbs. Cut into wedges and serve as is or with a favourite salad.
Roasted Vegetable Galette
Ingredients
For the galette dough:
1½ cups unbleached all-purpose flour, plus more for rolling
Prepare the dough: Place butter, flour and salt into the canister of a food processor fitted with a blade attachment. Pulse a few times to coat the butter with the flour. With the machine running on low speed, add the water, 1 tablespoon at a time. Continue to run the machine until the dough clumps together. Remove dough, shape into a disc, wrap and refrigerate for at least 1 hour.
Prepare vegetables: Preheat oven to 425°F. Line a large baking tray with parchment paper. Place prepared vegetables into large bowl. Drizzle with oil, sprinkle with kosher salt and black pepper then toss together by hand. Spill onto baking sheet spreading vegetables out in an even layer. Transfer to oven and roast for 15 minutes. Remove from oven, toss on tray, then spread out again in an even layer. Return to oven and roast for an additional 15 minutes.
Season vegetables: Remove vegetables from oven, returning them to the large bowl. Add garlic, seasoning and fresh herbs. Toss to combine, set aside.
Assemble galette: Roll dough out to a 14-inch round on a floured surface. Transfer to parchment-lined pan or pizza stone. Add pesto, spreading it out across the surface of the dough. Sprinkle pesto with grated Gouda. Add vegetable mixture, spreading it out evenly, leaving about 3/4-inch of dough exposed around the edge. Fold the dough edge up towards the centre of the galette.
Add egg wash: Whisk egg and water together in a small bowl. Using a pastry brush, brush the exterior dough evenly with the egg wash.
Bake: Transfer the galette to the 425°F oven and bake for 25 minutes or until the pastry has puffed up slightly and the dough is an even golden brown colour. Remove from oven and sprinkle with freshly grated Parmesan cheese. Cool for 5 minutes.
To serve: Sprinkle with freshly chopped herbs. Cut into wedges and serve as is or with a favourite salad.
Roasted Vegetable Galette
5 / 5. 2
An assortment of oven-roasted fresh vegetables nestled in buttery pastry with pesto and smoked Gouda…
Whether enjoyed as a side dish or main, this ROASTED VEGETABLE GALETTE will wow you with the first bite!
“Amazing!” “This is so good!” “I’m totally making this!” Yes, true story, these are some of the things I first heard when I served this very tasty ROASTED VEGETABLE GALETTE. But if you’re reading this thinking you’ll never be able to make something so fancy with all that buttery, flaky pastry, I’m here to dispel those worries. This recipe is surprisingly easy to make, and this post provides the step-by-step guide you’ll need.
Here’s where this post is going:
First, we’ll make a superior, homemade pastry dough.
Next, we’ll assemble a bunch of fresh, flavourful veggies and oven-roast them.
Because memorable flavours are always a top priority, we’re going to add a stellar seasoning blend, pesto and grated smoked Gouda cheese into the mix.
Last step is showing you how easy this galette recipe comes together to bake.
Here’s our list of helpful tips for making a delicious ROASTED VEGETABLE GALETTE:
GALETTE INGREDIENTS
We begin with a photo of all the different components you’ll need to make this galette recipe at home. You’ll need a disc of dough, an assortment of fresh vegetables, a small can of sliced black olives, some fresh herbs and seasoning, two cheeses and an egg with water to whisk up a simple egg wash. We’re listing additional details down below. The takeaway at this point is there’s no need to go on a big ingredient hunt. Everything used to make this recipe is readily available at your local grocer.
GALETTE DOUGH
Interestingly, the dough used to make a galette is slightly different from a pie crust. Unlike our famous ALL-BUTTER PIE DOUGH, the galette dough requires only 4 ingredients: unbleached all-purpose flour, unsalted butter, kosher salt and water. No egg nor white vinegar involved. One thing worth mentioning is about doubling the dough recipe to create two discs. Why? Because your finished galette recipe will disappear in record time, leaving you thinking, “I want more!”. Having that second disc of dough ready to go is a brilliant tip because you’ll be making this recipe again and again. Truth!
Next thing about this homemade dough or pastry recipe is our use of a food processor to make it. A few years back, we made this STRAWBERRY RHUBARB GALETTE, and although fabulous, I did notice a tiny split in the crust that led to a tiny bit of filling seeping out onto the baking pan. Thinking the fault was the result of making the dough by hand, I decided this time to let the food processor do all the blending.
The food processor allows for a streamlined process – pulse the butter with the flour and kosher salt a few times. Then, add cold water, and run on a low setting for a few moments until the dough comes together. Then just wrap and chill. Making pastry dough this way is very easy and less messy than doing it by hand.
FRESH VEGETABLES
This recipe started with a bit of a head scratch. “What are the best vegetables to include when making a savoury vegetarian galette?” The answer: any and all! We decided to roast green zucchini, cherry tomatoes, green beans, cauliflower, red onion, plus a small quantity of canned sliced black olives. This combination hits the spot if you’re looking for a mixture with some Mediterranean vibes. That said, other veggies will work too. Try this recipe using asparagus, sweet bell peppers, carrots, parsnips, eggplant, and cabbage. Try celery, squash, broccoli, spinach, sweet potatoes, mushrooms and any others that tickle your fancy. We can’t think of a vegetable that wouldn’t work!
Let’s not complicate the preparation of the roasted vegetables, okay? Just remember, bite-sized everything. Using a sharp knife, trim away the very ends of the veggies where necessary, then cut, slice and chop to create small morsels. One additional consideration is the colours of the vegetables. Remember when choosing your assortment that presentation is important when crafting this savoury dish.
OVEN ROASTING THE VEGETABLES
One reason this recipe works so well is the way the fresh vegetables are oven-roasted before being enveloped and baked in the pastry crust. Spreading them out on a large baking sheet covered with parchment paper gives them ample space to roast evenly. The 30-minute roast time, complete with a mix-and-toss at the halfway mark, accomplishes a very important objective.
During the testing of the recipe, we discovered that roasting brings out a ton of flavour, imparting both sweetness and nuttiness to the vegetables. The oven roasting also reduces much of the excess moisture in the veggies. This, in turn, prevents the galette pastry from getting soggy once assembled and baked.
VEGETABLE SEASONING
In preparing the vegetables for oven-roasting, we kept things simple; we sprinkled them with kosher salt and black pepper and then tossed them in olive oil. After they came out of the oven, we gave them a flavour boost with some amazing enhancers like finely minced garlic, assorted fresh herbs and a sprinkle of our famous SALAD SPRINKLES.
For the garlic, just finely mince and add. For the fresh herbs, we used flat-leaf parsley, fresh thyme and basil, but chives, mint, rosemary, dill and sage will work too. Our SALAD SPRINKLES include oregano, marjoram and sumac, plus other choice seasonings. These ingredients, along with some pesto that gets smeared on the dough, truly take the roasted veggies from simple to amazing!
CHEESE
We’re so glad we added cheese to this recipe. The smoked Gouda gets sprinkled onto the pesto-smeared pastry before the vegetable mix is added, acting as both another layer of flavour and a barrier to ensure the dough doesn’t get soggy. We added the freshly grated Parmesan cheese as soon as the galette came out of the oven to give the top a pleasing saltiness. Of course, when it comes to cheese, we say more is more. Feel free to try making your version of this galette recipe using other favourite cheeses like cheddar cheese, mozzarella, blue cheese, provolone, feta or Havarti.
HOW TO ASSEMBLE A GALETTE
We suggest you watch this VIDEO where we offer a step-by-step guide on assembling a galette. Again, as we mentioned at the top, it’s way easier than you might think. First step is to roll the pastry dough out on a pastry board or floured work surface. The goal here is to work the dough out into a large round, about 14 inches in diameter. Don’t worry if the edge of the dough isn’t perfect; that rustic, misshapen edge is part of the charm of this handmade baked good.
Once the dough is rolled to an even thickness and shape, roll it back onto your rolling pin and transfer it to a parchment-lined baking surface, whether it’s a baking tray, pizza pan, pizza stone or a baking sheet. Smear the dough with the pesto and sprinkle on the grated cheese. The next step is to distribute the roasted vegetable mix onto the pastry, leaving about a ¾-inch edge. This makes folding the dough easier to manage.
The final steps are to fold the edges of the dough up to envelop the filling while leaving the very centre of the galette uncovered. Creating a tiny crease as you fold the dough is easy to accomplish. Once the dough is folded towards the centre, the final step is to brush the exterior of the galette with the egg wash. Make sure to brush it evenly over the dough. Doing so creates a finished galette with a pastry that’s beautifully even and golden brown.
LET’S EAT!
After the ROASTED VEGETABLE GALETTE is baked, it’s time to enjoy. Here’s where you might be faced with a few tough decisions. Are you going to serve this as a vegetarian first course? Is this perhaps a side dish that gets served with one of our many MAIN COURSE recipes? Is this your tasty main dish suggestion for vegetarians to enjoy during THANKSGIVING or the holidays? Regardless of your intention, know that everyone will love it!
We think this amazing dish pairs perfectly with our SIMPLE SALAD, this INSALATA MISTA or this FALL HARVEST SALAD with a drizzle of cinnamon-blueberry dressing – sublime! Pick something that enhances the flavour of the various vegetables within, and you cannot go wrong. From presentation to flavour, this can’t be beat.
PIN IT!
This delicious vegetarian recipe is so wonderful, we suggest you PIN the recipe to a favourite side dish, main course, and vegetarian board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Prepare the dough: Place butter, flour and salt into the canister of a food processor fitted with a blade attachment. Pulse a few times to coat the butter with the flour. With the machine running on low speed, add the water, 1 tablespoon at a time. Continue to run the machine until the dough clumps together. Remove dough, shape into a disc, wrap and refrigerate for at least 1 hour.
Prepare vegetables: Preheat oven to 425°F. Line a large baking tray with parchment paper. Place prepared vegetables into large bowl. Drizzle with oil, sprinkle with kosher salt and black pepper then toss together by hand. Spill onto baking sheet spreading vegetables out in an even layer. Transfer to oven and roast for 15 minutes. Remove from oven, toss on tray, then spread out again in an even layer. Return to oven and roast for an additional 15 minutes.
Season vegetables: Remove vegetables from oven, returning them to the large bowl. Add garlic, seasoning and fresh herbs. Toss to combine, set aside.
Assemble galette: Roll dough out to a 14-inch round on a floured surface. Transfer to parchment-lined pan or pizza stone. Add pesto, spreading it out across the surface of the dough. Sprinkle pesto with grated Gouda. Add vegetable mixture, spreading it out evenly, leaving about 3/4-inch of dough exposed around the edge. Fold the dough edge up towards the centre of the galette.
Add egg wash: Whisk egg and water together in a small bowl. Using a pastry brush, brush the exterior dough evenly with the egg wash.
Bake: Transfer the galette to the 425°F oven and bake for 25 minutes or until the pastry has puffed up slightly and the dough is an even golden brown colour. Remove from oven and sprinkle with freshly grated Parmesan cheese. Cool for 5 minutes.
To serve: Sprinkle with freshly chopped herbs. Cut into wedges and serve as is or with a favourite salad.
Until Cottage Season
