Cheese Vegetable Galette Recipe Description:
This rustic Cheese Vegetable Galette combines a buttery, flaky crust with a creamy cheese base and a medley of colorful, roasted vegetables. Baked until golden, it’s a visually stunning and hearty vegetarian dish that’s easy to make and full of flavor. Serve it warm or at room temperature with a side salad or chilled soup.
Ingredients:
For the Galette Dough:
1 ¼ cups all-purpose flour
½ tsp salt
½ cup (1 stick) cold unsalted butter, cut into cubes
3–4 tbsp ice water
1 tsp apple cider vinegar (optional, for flakier crust)
For the Filling:
1 small zucchini, thinly sliced
1 small eggplant, thinly sliced
1 bell pepper (red or yellow), thinly sliced
1 small red onion, thinly sliced
1 tbsp olive oil
Salt & pepper to taste
½ tsp dried thyme or oregano
Cheese Base:
¾ cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated Parmesan
1 garlic clove, minced
1 tsp lemon zest
Salt & pepper to taste
Optional: 1 tbsp chopped fresh basil or parsley
For Assembly:
1 egg, beaten (for egg wash)
Extra Parmesan or herbs for garnish
Instructions:
Step 1: Prepare the Dough (15 min + chilling)
In a large bowl, whisk flour and salt.
Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Add vinegar and ice water gradually, mixing just until dough forms.
Shape into a disc, wrap in plastic, and chill in the fridge for at least 30 minutes.
Step 2: Roast the Vegetables (20 min)
Preheat oven to 200°C (400°F).
Toss zucchini, eggplant, bell pepper, and red onion with olive oil, thyme, salt, and pepper.
Spread on a baking sheet and roast for 15–20 minutes until slightly softened. Let cool.
Step 3: Prepare the Cheese Base (5 min)
In a bowl, mix ricotta, mozzarella, Parmesan, garlic, lemon zest, herbs, salt, and pepper until creamy.
Step 4: Assemble the Galette (15 min)
Preheat oven to 190°C (375°F).
Roll out dough on parchment paper into a 12-inch rough circle.
Spread cheese mixture in the center, leaving a 2-inch border.
Arrange roasted veggies on top of the cheese.
Fold the edges of the dough over the filling, pleating as needed.
Brush the crust with beaten egg Step 5: Bake (35–40 min)
Transfer galette with parchment to a baking sheet.
Bake for 35–40 minutes, or until crust is golden and filling is bubbly.
Let cool slightly. Garnish with fresh herbs or extra Parmesan.
Time Summary:
Prep time: 30 minutes
Chill time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 40 minutes
Nutritional Information (per serving, 1/6 of galette):
Calories: ~310 kcal
Potein: 10g
Carbs: 25g
Fat: 20g
Fiber: 3g
Calcium: ~200mg
Values are estimates and can vary based on ingredients used.Frequently Asked Questions:
Q1: Can I make the dough ahead of time?
A: Yes! You can refrigerate the dough for up to 2 days or freeze it for up to a month.
Q2: Can I use store-bought pastry?
A: Absolutely. A pre-made pie crust or puff pastry works great for a quick version.
Q3: What other vegetables work well?
A: Mushrooms, cherry tomatoes, spinach, kale, or carrots are excellent options.
Q4: Is this recipe freezer-friendly?
A: Yes. Bake it, cool completely, wrap well, and freeze. Reheat in the oven at 180°C (350°F) until warmed through.
Q5: Can I make it vegan?
A: Use vegan butter and cheeses,
and skip the egg wash or use plant milk instead.