A crowd pleasing and healthy appetizer, or brag-worthy and scrumptious lunch!
I had been seeing all kinds of galettes, both sweet and savory, on my Instagram feed, and figured I should finally try making a galette myself! This is an olive oil, garlic, and roasted vegetable savory galette, but I do really want to try making some sweet fruit galettes in the future! This made for an amazing appetizer before dinner, and then the leftovers make a delicious lunch. I loved using my creativity to design the vegetables on top, and of course the final product was scrumptious!
If you show up with this at a pot-luck or holiday get-together, you are bound to impress all with your ability to make a stunning AND delicious dish that is nut, dairy, soy, and egg free (V)!
This recipe is:
– super fun to make (you get to channel your inner artist)
– so beautifully impressive (all of your guests will be obsessed with the rustic look)
– and absolutely divine!
Rustic Homemade Roasted Vegetable Galette
Warm and flavorful roasted veggies surrounded by crispy and butter crust!
Prep Time: 15 mins (+45 mins refrigeration time) – Cook Time: 1 hr – Yield: One 7″x5″ galette
Crust Ingredients:
– 1 1/4 cup all-purpose flour
– 1/4 cup vegetable or olive oil
– 1 tsp salt
– 1/3 cup cold water
Crust Instructions:
- In a medium bowl, add all of the crust ingredients.
- Mix/knead with your hands for 2(ish) minutes, or until everything is well incorporated.
- Roll into a ball, place in the bowl, cover with a lid or towel, and refrigerate for 45+ minutes (up to overnight).
- While that is refrigerating, make the filling vegetables.
Filling Ingredients:
– 1/2 of a large russet potato
– 1/2 of a zuchinni
– 1/2 of a parsnip
– 2-3 radishes
– 3 cloves of garlic; minced
– 3 tbsp olive oil
– 1 tsp of: oregano, thyme, rosemary, and sage
– 1 tsp salt
– 1 tbsp plant based milk
Filling Instructions:
- Preheat your oven to 375°.
- Using a mandolin on a medium-thick setting (or use a knife and cut the veggies by hand, this will just take much longer), slice your potato, zuchinni, parsnip, and radishes into circles.
- Place your veggies in a bowl with the oil and seasonings and garlic and mix until the veggies are evenly coated.
- Now, place your veggies on a baking sheet and bake for 15-20 mins or until soft and lighly browned.
- Once those are cooked and the crust dough has finished refrigerating, take the dough out of the fridge and roll it out until is is about 9″x7″ (or any ratio adding up to 16″, depending on the shape you’d like).
- Now place your vegetables in the center of the galette, leaving about an inch on each side empty, in whichever design you wish and then fold in the edges of the galette (doesn’t have to be perfect, we want it to look rustic).
- Then, with a food brush (or just your fingers if you don’t have one), brush the milk onto the “crust” part (like what would be the crust if this was a pizza) and place in the oven for 35-40 mins, or until the crust is browned.
- Once cooked, remove from the oven and let cool for 3-4 mins. Then, slice and enjoy!
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