Roasted Vegetable Galette

It’s been awhile since I last made a roasted vegetable galette. In fact, it was long over due. So it was definitely time to make one again. YouTube Video #3 – Making a Vegetable Galette

We had our friend Bryan over for a simple dinner, and I remembered how much he liked this he last time he was over for dinner, so I thought I would surprise him with one of his many favorites of mine. 🙂

A galette is an open pie or tart that can be either sweet or savory. It is a close cousin of the tart, but like with any similar dishes, there are differences too. A tart only has a thick bottom crust and is made in a tart pan, just like a pie is made in a specific pie dish. A galette, though similar, is also different.

A galette is a free form tart that does not use a special pan or dish. All it requires is a flat baking surface. The dough is rolled out to a circle then is wrapped or folded over the sides to hold in whatever filling is used. They can also be used with any kind of pastry dough, which makes them very versatile. I usually use my basic go-to dough. It is so light and flaky and just melts in your mouth.

Usually galettes are filled with either fruits or meats and/or vegetables. You can use any kind of vegetable that will hold up to be being roasted in the oven. This time I used yellow crookneck squash, zucchini, shallots, garlic, bell peppers, dried oregano and dried basil, salt & pepper and some baby tomatoes.

I sauteed the vegetables first in olive oil and butter just until they were tender.

Preheat the oven to about 375* F or 190* C.

Next I rolled the dough into as much of a circle as I could, about 1/4 inch in thickness. Then added a generous sprinkling of mozzarella cheese, followed by the vegetables. I added the tomatoes and the pine nuts at the very end, and did not cook them first. Leave about an inch around the edges to fold over. To fold the dough, I folded it in little waves and pinched them together, all the way around. Then I brushed the sides with a simple egg wash and put it in the oven for about 30-40 minutes or until the dough was a nice golden brown.

When the galette is done, let it cool for a few minutes before slicing, then slice like you would a tart or a piece of pie. I served it with a big bowl of delicious soup and a glass or two of chardonnay for a simple, rustic meal. You will hear about the soup later. 🙂

There is nothing wrong with having a simple meal. Simple can still be delicious. Stay well and stay safe Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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