The vegetable galette is a rustic, free-form tart that’s all about celebrating wholesome roasted vegetables and creamy goat cheese. This dish is perfect for those cozy moments when you want something satisfying yet simple to pull together.
This recipe tackles challenges of soggy crust and bland filling, ensuring a tasty and visually appealing dish that celebrates seasonal vegetables and creamy goat cheese.
I know how tricky it can be to create a vegetable dish that everyone enjoys. Sometimes, roasted vegetables can end up dry or bland. I’ve been there! After experimenting, I found this recipe yields a galette that perfectly highlights the flavors and textures of seasonal veggies while keeping everything delightfully creamy with goat cheese.
What makes this recipe work brilliantly is how the vegetables roast to caramelized perfection while the buttery crust remains flaky. You’ll spend about 40 minutes prepping and cooking, but it’s absolutely worth it. Plus, the simplicity of rolling out the dough and arranging your toppings means you won’t spend hours in the kitchen.
If you’re in the mood for another veggie-packed dish, check out my Broccolini Frittata.
Table of contents
Why You Will Love This Recipe
- Flavorful and Savory , The roasted vegetables add natural sweetness and a depth of flavor that pairs beautifully with the creamy goat cheese. Each bite offers a unique mix of textures and tastes that dance on your palate.
- Fresh and Seasonal Ingredients , Using fresh herbs and seasonal produce not only brightens the dish but also maximizes flavor. You can customize your galette by swapping in vegetables that are at their peak for an extra special touch.
- Long-Lasting Freshness , The galette maintains its deliciousness for days, making it an ideal option to prepare ahead. It stores well in the fridge, allowing for easy, tasty meals throughout the week.
- Versatile Serving Options , This dish shines as a standout entrée or as a lovely side at your next meal. Its adaptability means it can fit into various dining scenarios, whether it’s a cozy family dinner or a festive occasion.
Roasted Vegetable Galette with Goat Cheese
- Prep Time: 40 minutes
- Cool Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A rustic tart combining caramelized roasted vegetables with a creamy goat cheese filling inside a flaky crust.
Ingredients
- 1/2 cup (113g) very cold butter, cut in cubes
- 1 1/4 cups (156g) all-purpose flour
- 1/2 tsp salt
- 3 tbsp (45ml) ice water
- 2 tsp plain white vinegar
- 1 egg yolk + 1 tbsp water (for egg wash)
- 2 small heirloom carrots, cut into 2-inch sticks
- 1 small parsnip, cut into 2-inch sticks
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) honey
- Salt, to taste
- 2 tbsp fresh mint, chopped (for garnish)
- 2 shallots, thinly sliced
- 1 tbsp (15ml) olive oil
- 2 cloves garlic, minced
- 1/2 cup (120g) goat cheese
- 2 tbsp (30g) thick Greek yogurt
- 3 tbsp chopped fresh herbs, such as mint or dill
- 1 tbsp (15ml) honey
- 1/2 tsp salt
- Fresh cracked black pepper, to season
Instructions
- Step 1: Preheat the Oven: Set your oven to 400°F (204°C). This ensures the vegetables roast evenly and the crust bakes properly.
- Step 2: Prepare the Vegetables: Cut heirloom carrots and parsnip into 2-inch sticks. Toss them with 2 tbsp olive oil, 1 tbsp honey, and salt to taste. Spread the vegetables evenly on a baking tray with spacing to avoid steaming. Roast for 20 minutes, watching carefully; if they brown too quickly, cover loosely with foil after 10 minutes.
- Step 3: Make the Pastry: In a bowl, combine 1 1/4 cups flour and 1/2 tsp salt. Using a food processor or pastry cutter, cut in the 1/2 cup cold butter cubes until the mixture resembles a coarse meal with visible small butter pieces.
- Step 4: Add Vinegar and Water: Mix 2 tsp vinegar into 3 tbsp ice water. Pour this liquid over the flour-butter mixture and toss gently with a fork until the dough just begins to come together, taking care not to overwork it.
- Step 5: Chill the Dough: Shape the dough into a flattened disc, wrap tightly in plastic wrap, and refrigerate for at least 20 minutes to relax gluten and firm the dough.
- Step 6: Cook Shallots: Heat 1 tbsp olive oil in a pan over medium-low heat. Add 2 thinly sliced shallots and cook slowly, stirring occasionally, until caramelized and jammy, about 15 minutes.
- Step 7: Add Garlic: In the last minute of cooking shallots, stir in 2 minced garlic cloves. Monitor closely to prevent burning.
- Step 8: Blend Goat Cheese Filling: Transfer the shallot mixture to a medium bowl. Add 1/2 cup goat cheese, 2 tbsp thick Greek yogurt, 3 tbsp chopped herbs, 1 tbsp honey, 1/2 tsp salt, and freshly cracked black pepper. Using an electric hand mixer, beat until the mixture is light and fluffy, about 1–2 minutes longer for a smoother texture. Taste and adjust seasoning if needed.
- Step 9: Roll Out the Dough: On a floured surface, roll the chilled dough into a 12 to 14-inch circle. Dust additional flour if the dough feels sticky. Aim for an even thinness without tearing.
- Step 10: Add the Filling: Spread the whipped goat cheese mixture evenly over the dough circle, leaving a 2-inch border all around to allow folding.
- Step 11: Top with Vegetables: Let roasted vegetables cool slightly. Arrange them atop the goat cheese filling without overcrowding to prevent sogginess.
- Step 12: Fold the Edges: Make a few slits around the dough border. Fold each section inward toward the center, fully sealing the crust around the filling and vegetables to create a rustic edge.
- Step 13: Egg Wash the Crust: Mix 1 egg yolk with 1 tbsp water. Using a pastry brush, coat the folded dough edges to ensure a golden-brown finish when baking.
- Step 14: Bake and Observe: Place the galette on a parchment-lined baking tray. Bake at 400°F (204°C) for about 40 minutes. If edges brown too quickly or unevenly, tent them with foil after 30 minutes to prevent burning. Look for a golden-brown, crispy crust as the sign of doneness.
- Step 15: Add Final Touches: Once out of the oven, drizzle the galette with additional honey, sprinkle 2 tbsp chopped fresh mint, and scatter a bit more goat cheese over the top. Serve immediately.
Notes
- Room Temperature: Store whole galette in an airtight container loosely covered at room temperature up to 2 days. Let cool slightly before covering.
- Refrigeration: Keep galette in an airtight container refrigerated up to 5 days. Reheat gently before serving to maintain texture.
- Freezing: Wrap galette tightly in plastic wrap, then place in freezer-safe container. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.
- Use cold butter and minimal handling when making the pastry to ensure a flaky crust.
- If dough is sticky while rolling, add flour to rolling surface and pin lightly to prevent tearing.
- To avoid soggy crust, make sure roasted vegetables are cooled and excess moisture drained on paper towels before assembling.
- If vegetables brown too fast while roasting, cover with foil after 10 minutes.
- Tent galette edges with foil if browning too early during baking.
- Beat goat cheese filling an extra 1–2 minutes to achieve light, creamy spreadability and check seasoning balance.
- Reheat leftovers gently in a preheated oven at 350°F (177°C) for 10-15 minutes until warmed through and crust regains crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mixed vegetables: Choose a colorful variety, like bell peppers, zucchini, and carrots, for flavor and texture. They roast well and add a nice contrast in the galette.
- Olive oil: Use a good quality extra virgin olive oil to enhance flavor. It helps the veggies caramelize perfectly when roasted, adding depth to the dish.
- Goat cheese: Opt for fresh goat cheese for a creamy texture that melts beautifully. It adds a tangy flavor which balances the sweetness of the roasted veggies.
- Thyme: Fresh thyme brings out the flavors of the vegetables. If you can’t find fresh, dried thyme works too, but use less as it’s more concentrated.
- Puff pastry: I recommend using high-quality store-bought puff pastry for a flaky, buttery crust. Thaw it properly to avoid sticking and ensure even baking.
- Egg wash: Mix one egg with a splash of water to brush on the pastry. This gives it that golden, shiny finish when baked and makes it visually appealing.
- Mixed vegetables: Choose a colorful variety, like bell peppers, zucchini, and carrots, for flavor and texture. They roast well and add a nice contrast in the galette.
- Olive oil: Use a good quality extra virgin olive oil to enhance flavor. It helps the veggies caramelize perfectly when roasted, adding depth to the dish.
- Goat cheese: Opt for fresh goat cheese for a creamy texture that melts beautifully. It adds a tangy flavor which balances the sweetness of the roasted veggies.
- Thyme: Fresh thyme brings out the flavors of the vegetables. If you can’t find fresh, dried thyme works too, but use less as it’s more concentrated.
- Puff pastry: I recommend using high-quality store-bought puff pastry for a flaky, buttery crust. Thaw it properly to avoid sticking and ensure even baking.
- Egg wash: Mix one egg with a splash of water to brush on the pastry. This gives it that golden, shiny finish when baked and makes it visually appealing.
Recipe Tips
- If roasted vegetables brown too quickly, cover them with foil 10 minutes into roasting to regulate cooking without steaming.
- When dough feels sticky, dust your work surface and rolling pin with additional flour while rolling out the pastry.
- If the vegetables release too much moisture, drain them on paper towels for a few minutes after roasting before assembling the galette.
- For a smoother goat cheese filling, blend the mixture for an additional 1-2 minutes until fully creamy, checking for taste balance before using.
- If edges of the crust aren’t browning after 30 minutes, tent them with foil for the last 10 minutes of baking to prevent burning.
Serving Suggestions
Serve the vegetable galette with a simple arugula salad or a side of herb-infused quinoa. Pair it with roasted Brussels sprouts or a light tomato salad for additional flavors.
Use the vegetable galette to make a delicious lunch option or light dinner meal. Add slices to charcuterie boards or incorporate them into a gourmet sandwich.
Top the vegetable galette with a drizzle of balsamic glaze or a sprinkle of fresh herbs like basil or parsley. You might also consider finishing it with a dollop of Greek yogurt for added creaminess.
Recipe variations
- You can use a variety of vegetables like zucchini, red bell peppers, or asparagus for the roasted vegetable galette, swapping in 3 cups chopped for seasonal appeal.
- Add 1 tablespoon fresh thyme or rosemary to the olive oil and honey mixture when tossing vegetables, enhancing the flavor with subtle herbal notes.
- Either goat cheese or cream cheese can be used in the whipped filling. Substitute 1/2 cup cream cheese plus 1 tablespoon Greek yogurt for a milder taste.
- If making more servings, double all ingredients. Roast 4 cups vegetables and use 1 cup goat cheese mixture, baking two galettes on separate parchment-lined trays.
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How to Store?
To keep your roasted vegetable galette with goat cheese fresh and delicious, follow these storage tips:
Room Temperature: Place the galette in an airtight container at room temperature up to 2 days. Cover loosely if still warm.
Refrigeration: Store the galette in an airtight container in the refrigerator up to 5 days. Warm before serving by reheating gently.
Freezing: Wrap the entire galette in plastic wrap, then place in a freezer-safe container up to 2 months. Thaw overnight in refrigerator.
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