savory galette

Just a few simple ingredients - heirloom tomatoes, ricotta and parmesan cheeses, and fresh herbs - are pure culinary magic in this simple galette recipe. The result is substantial enough for a meal along with a tossed green salad.&nbsp;

Heirloom Tomato Galette with Ricotta and Parmesan

c all purpose flour

c cornmeal

tsp salt

unsalted butter

tbbsp ice water

c grated parmesan

ricotta cheese

lb heirloom tomatoes (sliced to 1/4")

thyme

tsp black pepper

basil

Make the crust. Combine flour, cornmeal, and salt in a large bowl and whisk until combined. Add the butter, then crumble into the flours with your fingers or a pastry cutter until the mixture is coarse and the butter pieces are no larger than peas.&nbsp;

Separate the egg and set aside the whites to use later. Add the egg yolk and 4 tbsp ice water to the dry ingredients. Use your hands to work the dough until it just comes together and isn't crumbly, adding more water if needed. The finished dough should be slightly tacky. Form into a disk, wrap in plastic, and chill at least 30 minutes or up to 2 days.&nbsp;

When you're ready to bake, heat the oven to 400°F.&nbsp;

Prep the tomatoes. While the oven heats, prepare the tomatoes. Lay the tomato slices onto a cutting board and sprinkle with salt. Rest for 10-15 minutes, or until the tomatoes weep a portion of their water content. Pat the tomatoes dry with paper towels.&nbsp;

Form the galette. Roll out the chilled dough on floured parchment paper to a scant 1/2" thickness into a roughly 12" circle. Transfer the dough using the parchment paper to a baking sheet.&nbsp;

Scatter parmesan across the dough, leaving a 1-2" border, then dot with the ricotta cheese. Sprinkle the cheeses with half the fresh thyme.

Layer the tomatoes on top of the cheeses. Sprinkle the remaining thyme,&nbsp; cracked black pepper, and additional salt on top of the tomatoes.&nbsp;Fold up crust around the filling, crimping the edges together, into a pie shape. Whisk the egg whites until smooth, then brush the crust with the whites.

Bake the galette. Bake 40-45 minutes until the crust is golden brown. Let stand for 5-10 minutes and then slice and serve. Enjoy warm or room temperature. Leftovers keep in a sealed container in the refrigerator for up to three days.&nbsp;

Made with pie crust and a handful of fresh ingredients, this Savory Mushroom Galette with Leeks is a delicious vegetarian dish that&#039;s perfect served for dinner (with your favorite salad) or as an appetizer for a small crowd.

Savory Mushroom and Leeks Galette

extra virgin olive oil

leek

Kosher salt and black pepper

red pepper flakes

mushrooms

peas

9-inch pie dough round ((store bought is fine))

yeast

salt

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper

In a large skillet over medium heat, combine 3 tbsp of olive oil, the leeks, salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the leeks are soft, about 4 minutes.

Push the leeks to the perimeter of the pan, then add the remaining 1 tbsp olive oil and the mushrooms. Cook until the mushrooms have given off their juices and then shriveled, about 10 minutes, leaving the leeks on the perimeter.

Stir in the thyme and peas and cook another minute, folding in the leeks.

Place the pie dough on the prepared sheet pan and sprinkle the nutritional yeast all over it, pressing the flakes into the dough with your fingers or a rolling pin

Spoon the mushroom-leek filling into the center, spreading it in an even layer and leaving a 1-inch border, then folding the edges over the filling, overlapping aa sou work your way around the perimeter.

Brush the dough with the whisked egg and sprinkle with the sea salt.

Bake in the heated oven until the crust is golden, 20 to 25 minutes,

This spinach, mushroom, and mozzarella galette is really delicious.

Spinach Mushroom Galette

all-purpose flour

cornmeal

black pepper

eggs, divided

ice water

olive oil

garlic cloves,

mushrooms (I used shiitake and baby bella)

baby spinach

kosher teaspoon salt

mozzarella, sliced into 1/4 inch rounds

parmesan

To make the crust in a food processor:...

To make the crust in a food processor: Combine the flour, cornmeal, salt, and pepper in a food processor and pulse to combine. Cut the butter into 6 pieces and add to the food processor and pulse till the butter is in small, pea-sized pieces OR add it to the mixing. Then add the egg and 1 tablespoon of the ice water and pulse again. Add 1 tablespoon of water at a time and continue to pulse till the dough comes together in a ball - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.

To make the crust in a bowl: Combine...

To make the crust in a bowl: Combine the flour, cornmeal, salt, and pepper in a mixing bowl and stir to combine. Cut the butter into 6 pieces and add to the bowl and cut with a pastry cutter until the butter is pea-sized. Then add the egg and 1 tablespoon of the ice water and continue to combine with the pastry cutter. Add 1 tablespoon of water at a time and continue to combine till the dough comes together - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.

Preheat the oven to 375 degrees F (190...

Preheat the oven to 375 degrees F (190 C). Remove dough from the fridge and roll out into a circle with 1/4 inch thickness on a floured surface. Place on a baking sheet.

To make the filling: Add the olive oil...

To make the filling: Add the olive oil to a large frying pan and warm it over medium heat. Add the garlic and sauté for 30 seconds, then add the mushrooms and sauté for 3 minutes. Add the spinach one handful at a time until it is all wilted. Add a sprinkle of salt and give the filling a final stir and remove from the heat.

Place the mozzarella slices around the dough, leaving...

Place the mozzarella slices around the dough, leaving a 2-inch lip on the dough (this is what you will fold over to create the crust). Then add half the mushroom spinach filling. Sprinkle half the pecorino on top, then add the rest of the filling and sprinkle the rest of the pecorino on top. Add a few bits of rosemary. Fold the edge of the dough over the filling. Beat the second egg and brush it onto the crust.

Bake for 45 minutes or until golden brown....

Bake for 45 minutes or until golden brown. Allow the galette to cool for a few minutes before serving. Add rosemary or thyme to garnish, if desired. 

https://mediavine-res.cloudinary.com/video/upload/j2pxtkksxuoqgmbicnii.mp4

This mushroom galette with mozzarella and spinach is a delicious savory galette. It's wonderfully delicious and makes for an impressive dinner party or holiday dish.

Savory Mushroom 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

An elegant savory galette featuring a golden, flaky pie crust filled with creamy ricotta and Parmesan cheese, fresh herbs, and beautifully layered, thinly sliced zucchini. Perfect for a light meal or appetizer.

Zucchini Ricotta Galette: Your Go-To Summer Savory Tart

all-purpose flour flour

ice water, plus more as needed

Parmesan cheese

chives

parsley

oregano

Salt and pepper,

zucchinis,

Flaky salt and black pepper

egg egg

Make the Pie Crust

In a large mixing bowl, whisk together the flour (or gluten-free flour blend) and salt. Add the frozen, cubed unsalted butter to the flour mixture. Use your fingers, a pastry blender, or a food processor to quickly work the butter into the flour until the mixture resembles coarse crumbs with some larger, hazelnut-sized clumps of butter. Gradually drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. Be careful not to overmix the dough. Gather the dough into a cohesive disc, wrap it tightly in plastic wrap, and chill it in the fridge for at least 30 minutes. This step is crucial for a flaky crust.

Prepare the Filling

While the dough is chilling, prepare the ricotta filling. In a medium-sized bowl, combine the ricotta cheese, finely grated Parmesan cheese, one egg, chopped chives, chopped parsley, and dried oregano. Season generously with salt and pepper to taste. Stir all the ingredients together until the mixture is smooth and well combined. Set aside.

Prep the Zucchini and Egg Wash

While the dough continues to chill, prepare your zucchini. Using a mandoline (or a very sharp knife), thinly slice the three medium zucchinis into uniform rounds. For the egg wash, in a small bowl, beat together 1 whole egg and 1 egg yolk until well combined. This will give your crust a beautiful golden shine.

Roll Out the Dough

Preheat your oven to 425°F (220°C). On a lightly floured surface (or between two sheets of parchment paper), roll out the chilled dough into a large 14-inch (about 35 cm) circle. Aim for a thickness of about ¼ inch (0.6 cm). Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper.

Assemble the Galette

Spread the ricotta filling evenly over the center of the rolled-out dough, leaving a generous 2-inch (about 5 cm) border around the edges. Begin layering the thinly sliced zucchini over the ricotta filling, arranging them in neat, concentric circles. Overlap the slices slightly as you work your way inward from the edge of the filling. Once the zucchini is arranged, season the top liberally with flaky salt and freshly ground black pepper. Carefully fold the exposed edges of the pie crust over the filling, pleating the dough as needed to create a rustic, free-form border. Brush the folded crust edges generously with the prepared egg wash.

Bake and Serve

Bake the galette in your preheated oven for about 40 minutes, or until the crust is beautifully golden brown and the filling is set and lightly bubbly. Once baked, remove the galette from the oven and let it cool on the baking sheet for at least 10 minutes before attempting to slice and serve. This cooling time allows the filling to set further, making it easier to cut. Serve warm or at room temperature.

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Top Tags

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The most viewed savory galette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine