Savory Vegetable Galette

5 from 8 votes

After craving pizza all week, I decided to make a savory vegetable galette tonight. Like a tart, the term galette refers to a rustic, free-form single-crust pastry similar to a pizza, filled with roasted vegetables with a cranberry, balsamic drizzle.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Entrees

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 314kcal

Author: Kathy Carmichael

Ingredients

Galette Crust

1 recipe oil-free pizza crust or 1 sheet of vegan puff pastry rolled thin (round or square shape)

Partially Roasted Vegetable(cut into similar sized pieces)

1 cup Cauliflower cut into florets (bite-sized pieces)
1 cup Broccoli cut into florets (bite-sized pieces)
½ cup Carrots cut into slices
1 cup Brussel Sprouts quartered
1 cup Mushrooms cut in half
2 teaspoons Herbs de Provence Seasoning

Other Vegetables Added Before Cooking the Galette

½ cup Asparagus
¼ cup Onions
1 small Zucchini ½ cup, sliced and circles cut in half
½ cup Cherry Tomatoes

Cranberry Balsamic Glaze

1 cup Fresh or Frozen Cranberries
1 cup Water
¼ cup Maple Syrup
4 Tablespoons Balsamic Vinegar

Instructions

Galette Dough

Make the
oil-free pizza dough or thaw 1 sheet of vegan pastry dough.
Place parchment paper on a flat surface, and roll the dough out on the parchment paper.
Roll the dough thin; creating a circle like a pizza or a square works well.
Set aside.

Partially Roasted Vegetables

Preheat oven to 400 degrees.
Cut all the vegetables into similar sizes, and separate the cauliflower, broccoli, mushrooms, Brussels sprouts, and carrots.
Rinse the vegetables in a colander, removing any excess water.
Toss with 2 teaspoons of seasoning and lay on a single layer on a baking sheet with parchment paper or a silicone baking mat.
Roast for 15 minutes.
In the meantime, make the cranberry balsamic drizzle.

Cranberry Balsamic Glaze

Combine all ingredients in a saucepan.
Heat on medium-low, stirring frequently.
As the cranberries break down, the mixture begins to thicken.
Continue cooking until the liquid dissipates by half and thick glaze forms.
Remove from heat.

Assembling the Galette

Place the partially roasted vegetables in the center of the rolled dough.
Add the uncooked vegetables (onion, asparagus, tomatoes, and zucchini) by placing the raw vegetables randomly on top of the cooked vegetables)
Fold the surrounding crust up, creating a border around the vegetables.
If you have extra dough, use a cookie cutter, make shapes (holiday or season-themed), and place the shapes on top.
Bake at 400 degrees for 20 minutes or until the dough is brown.
Remove from the oven and allow to sit for a few minutes.
Cut into slices, like a pizza, with a pizza cutter.
Place a small amount of cranberry drizzle on a plate and drag the spoon through it, making a line.
Place a piece of a galette on the cranberry drizzle line and drizzle with more cranberry balsamic drizzle.
Serve additional cranberry balsamic drizzle on the side.

Notes

For a make-ahead tip, the pastry can be made and refrigerated two days in advance or frozen for up to two weeks in advance. The assembled galette can go straight from the freezer to the oven.

While preheating the oven pop your galette into the freezer for 10 minutes; this will ensure that the galette won't lose its shape while baked, which might result in a sad-looking baked pie and leakage.

The galette should bake until the crust is a deep golden brown and the fruit is bubbly and cooked. This usually takes about 30 minutes or so. Transfer the galette, parchment, and all to a wire rack and let it cool completely before slicing.

Try adding different vegetals to create unique galettes. Or, try a savory apple galette recipe, or use peaches or your favorite berries.

A galette may be served hot or cold, cut into slices.

Or, make smaller-sized galettes for individual servings.

Nutrition