After craving pizza all week, I decided to make a savory galette for dinner tonight. Like a tart, the term galette refers to a rustic, free-form single-crust pastry similar to a pizza.
I love savory galette recipes because they are easy to make and don't require anything fancy. In fact, the crust folds up easily without any specific design.
My savory vegetable galette is aesthetically pretty; it's perfect for a casual, fancy, or holiday dinner. I added stars cut from the extra dough to give it a little holiday flair and made a cranberry balsamic glaze for the holidays.
As a festive holiday main dish, the savory galette is one of my family's favorites.
CHOOSING VEGETABLES FOR THE SAVORY GALETTE RECIPE
Although I selected a variety of my favorite vegetables, and vegetables work well with a galette. The trick, however, is to separate the vegetables based on their roasting time.
For instance, the Oil-Free Pizza Dough, or vegan puff pastry, cooks for 20 minutes. For that reason, some vegetables need to roast longer.
VEGETABLES TO ROAST BEFORE MAKING THE SAVORY GALETTE:
- Brussel Sprouts
VEGETABLES ADDED RIGHT BEFORE BAKING THE GALETTE:
SEPARATE THE VEGETABLES WITH LONGER ROASTING TIMES
Once the vegetables are cut, I separate the vegetables that require a longer roasting time, rinse them in water, season them with Herbs De Provence Seasoning, or seasoning of choice.
Since I don't cook with oil, rinsing the cut vegetables allows the seasoning to stick to the vegetables.
Because these particular vegetables take 35-40 minutes to roast, make sure the vegetables are the same size.
Then, roast the vegetables for 15-20 minutes (half the time), so they will continue to roast inside the galette dough.
WHAT KIND OF DOUGH IS USED IN A SAVORY GALETTE?
If you are looking for an oil-free option, try my Oil-Free Pizza Dough or use a vegan pastry dough found in your grocery store's freezer section.
VEGAN STORE-BOUGHT PUFF PASTRY OPTIONS
- Wholly Wholesome Organic Pie Dough
- Pepperidge Farm Frozen Puff Pastry
- Orgran Gluten-free Pastry Mix
- Pampas Puff Pastry Sheets
- Jus-Rol Puff Pastry
To save time and stress while working with dough, roll the dough on a piece of parchment paper. As a result, the dough easily transfers to the baking sheet before cooking.
After baking, the parchment paper allows for the galette to slide nicely onto the serving platter.
ADDING THE ROASTED AND RAW VEGETABLE TO THE SAVORY GALETTE
When the vegetables are half roasted, spoon them into the center of the rolled out dough.
Next, add the uncooked asparagus, onions, zucchini, and tomatoes around the roasted vegetables.
COOKING TIP FOR BAKING AND SERVING THE SAVORY VEGETABLE GALETTE
Now that the vegetables are arranged in the centerfold, the dough up around the vegetables. There is no need to be fancy or create a design; fold it up around the vegetables, and create a border.
Bake the savory galette for 20-25 minutes until the dough browns. The vegetables will continue to roast inside the dough.
MAKING THE CRANBERRY BALSAMIC GLAZE FOR THE SAVORY GALETTE
For a little holiday cheer, I decided to make a cranberry balsamic glaze to serve on my savory galette. Even though I chose this sauce, other sauces are fabulous with this galette recipe, to eat throughout the year.
- Mustard Dipping Sauce
- Yum Yum Sauce
- Blackberry Dijon Sauce
- Maple Dijon Dressing
- Lemon Basil Dressing
- Almond Butter Dressing
- Miso Tahini Dressing
CRANBERRY BALSAMIC GLAZE INGREDIENTS
- Fresh or frozen cranberries
- Balsamic vinegar
- Maple syrup
SERVING THE SAVORY VEGETABLE GALETTE WITH CRANBERRY BALSAMIC GLAZE
Similar to a pizza, cut the savory galette with a pizza cutter and drizzle with cranberry balsamic glaze. I even added a little fancy strip under each piece for the extra sweetest.
IF YOU ENJOY THE SAVORY GALETTE, CHECK OUT THESE SAVORY RECIPES
- Vegetable Strudel
- Mushroom and Spinach Strudel
- Vegan Mushroom Wellington
- Pot Pie Vegan
- Greek Spinach Pie
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂