roasted vegetable galette

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.

Savory Vegetable Galette

Cauliflower

Broccoli

Brussel Sprouts (quartered)

Mushrooms (cut in half)

Herbs de Provence Seasoning

Asparagus

Onions

Zucchini (1/2 cup,

Cherry Tomatoes

Water

Maple Syrup

Tablespoons Balsamic Vinegar

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.

Galette Dough

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.

Partially Roasted Vegetables

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.

Cranberry Balsamic Glaze

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.

Assembling the Galette

This Mediterranean Vegetable Galette is elegant yet fuss-free, perfect for showcasing the vibrant flavors of summer&#039;s vegetable bounty. With its golden, flaky crust and colorful array of roasted vegetables, this galette is as visually stunning as it is delicious.

Mediterranean Vegetable Galette

all-purpose flour

salt

unsalted butter ((1 stick plus 2 tablespoons))

water

eggplant (approximately 1 pound, cubed)

Salt

cherry tomatoes

zucchini

medium red or yellow bell pepper

olive oil

black pepper

garlic (minced)

basil (thinly sliced)

pesto

log (4-ounce) goat cheese

Cornmeal

Parmesan cheese (divided)

Combine flour, salt, and butter in a food processor bowl. Process until it resembles coarse crumbs.

Add 3 tablespoons of ice water and pulse in the food processor. Push some of the dough up against the side of the bowl to see if it holds together. (Be aware of the blade if you do it with your hand.) If it doesn&#39;t quite hold together, add 1 more tablespoon of ice water.

Place a piece of plastic wrap down on a work surface and empty the unformed dough onto it. Shape the dough into a disk, using the plastic wrap to assist. Wrap with the plastic wrap and refrigerate for at least 30 minutes.

Meanwhile, place cubed eggplant in a colander. Toss eggplant with approximately 2 teaspoons salt. Let drain 30 minutes. Pat dry with paper towels.

Preheat oven to 425 degrees.

Place eggplant, tomatoes, zucchini and bell pepper on a large baking sheet.  Drizzle with olive oil and toss to coat. Roast until beginning to brown and just becoming tender, approximately 15 minutes.  (Keep in mind they&#39;re going to cook again in the galette.)

Remove the baking sheet from the oven and tilt it slightly so that excess oil and liquid drain away.  Let the vegetables cool.

Reduce oven temperature to 400 degrees.

Toss vegetables with garlic, basil, Parmesan cheese, salt and freshly ground black pepper to taste.

Galette Filling

Place the chilled dough on a floured surface and roll it into a 12 to 14-inch circle, adding more flour as needed.

Line a baking sheet with parchment paper. Sprinkle a light layer of cornmeal over the parchment paper.

Place the galette dough onto the prepared parchment paper.

Spread the pesto over the pastry, leaving a 2-3 inch border.

Break the goat cheese log into pieces and dot the pesto evenly.

Place vegetable mixture onto the pie crust, leaving a 3-inch border.

Fold the dough over the vegetables, overlapping as necessary to partially cover the filling. (Should have a rustic appearance.)

Brush the pastry with olive oil.

Bake for approximately 40-45 minutes or until crust is golden.

Sprinkle with a little Parmesan cheese.  Cut into wedges and serve.

Assembly and Baking

Top 2 roasted vegetable galette recipes from across the web

The most viewed roasted vegetable galette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Savory Vegetable Galette

Mediterranean Vegetable Galette

Top 2 roasted vegetable galette recipes from across the web

The most viewed roasted vegetable galette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Vegetable Galette

Mediterranean Vegetable Galette

The most viewed roasted vegetable galette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine