Savory vegetable galette, a rustic French tart, is easy, fast, colorful, and perfect for any season. I love making savory pies at home and this recipe is simple to prepare using seasonal vegetables. The base is thin, crispy, and yeast-free, and you can use a mix of flours or just one type depending on what you have. This galette works as an appetizer or a main course, and it is a great way to enjoy fresh vegetables in a simple, flavorful way. It’s a kind of free-form tart that doesn’t really need a mold and reminds me of an open pie honestly. It can be sweet or savory and I especially love making the vegetable versions.
I wanted to use some ingredients I already had in my pantry and with zucchini and tomatoes in season. So, it just felt like the perfect combo, a no-brainer really.
We’ll get to the recipe in a bit, but first…
What is a Galette
A galette is basically a rustic, free-form tart that can be sweet or savory. Very similar to pizza but with a twist and my version is sometimes called Ratatouille galette pie. The fun part is that you don’t need a pan or mold just fold the edges of the dough around whatever filling you like. It has a relaxed, imperfect look that somehow makes it even more inviting. The dough is usually thin and crispy, which lets the flavors of the filling shine. You can serve it as an appetizer, a main dish, or even a dessert, but for this recipe we’re keeping it savory with fresh, seasonal vegetables.
A Bit of History
Galettes come from France, especially the Brittany region. Back in the day, they were simple flat cakes made from wheat or buckwheat flour, practical food for farmers and villagers who wanted something quick and easy. Over time, people started adding all kinds of fillings, both sweet and savory. Today, galettes are loved everywhere because they’re simple to make, but look a little fancy and they’re a great way to show off whatever ingredients you have on hand.
Now, let’s get into the kitchen and make this rustic vegetable galette.
Homemade Vegetable Galette Recipe
This recipe is flexible and forgiving, which is part of its charm. You can follow it exactly or adapt it to whatever you already have. The end result stays delicious and looks awesome either way ;-).
What you’ll need
Ingredients for the dough
- One and one fourth cups all purpose flour
- One half teaspoon salt
- One fourth teaspoon ground black pepper
- Eight tablespoons cold unsalted butter cut into small cubes
- Five tablespoons cold water
Ingredients for the vegetable filling
- One medium zucchini grated or sliced
- Two medium carrots grated
- One small onion thinly sliced
- One garlic clove finely minced
- One half cup grated cheese such as cheddar or parmesan
- Two tablespoons chopped fresh parsley or chives
- Two tablespoons olive oil for cooking
- Salt and pepper to taste
Note: you can do a simpler version like I did here with just cheese, zucchini and tomato.
Make the dough
In a large bowl combine the flour salt and pepper and mix until everything looks even.
Pour in the cold water a little at a time and gently bring the dough together. It should feel soft but not sticky.
Add the cold butter cubes and press them into the flour with your fingertips. You are aiming for a crumbly mixture with small pea sized pieces of butter still visible.
Make a nice ball from your dough that you can roll into a circle.
Form it into a round shape wrap it and place it in the refrigerator for about thirty minutes. This rest time helps the dough stay tender and easier to roll later.
Preparing the vegetables
While the dough chills start preparing the vegetable filling. Grate the zucchini and place it in a bowl with a small pinch of salt. Let it sit for ten minutes so the salt can draw out excess moisture. Press the zucchini firmly in your hands or in a clean cloth to remove as much liquid as possible. This step is important because it prevents the galette from becoming soggy.
Grate the carrots and slice the onion into thin strips. Warm a pan with a splash of olive oil and sauté the onion and carrots for three to four minutes until they begin to soften. Add the garlic and cook for one additional minute. Remove the pan from the heat and let the mixture cool slightly. Transfer the cooked vegetables into a large bowl and add the squeezed zucchini grated cheese and chopped herbs. Season with salt and pepper and stir until everything is evenly combined.
Assembling the galette
Remove the dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to shape it into a circle about twelve inches in diameter. The edges do not need to look perfect. A rustic appearance suits this dish well.
Place a piece of parchment paper on a baking sheet and transfer the dough onto it. Spoon the vegetable mixture into the center of the dough and spread it gently. Leave a border of about five centimeters around the edges. Fold the outer edge of the dough toward the center in gentle sections. The folds will overlap slightly and create a natural frame around the filling. The center should remain open so the vegetables can roast and develop flavour.
Baking
Place the galette into an oven preheated to two hundred degrees Celsius or about four hundred degrees Fahrenheit. Bake for thirty five to forty minutes or until the crust turns golden and crisp. The vegetables should look soft and slightly caramelised on top. Allow the galette to rest for about ten minutes before slicing. This short rest makes the filling settle and keeps the slices neat.
Serving suggestions
Serve the vegetable galette warm or at room temperature. It tastes wonderful with a simple green salad or a spoonful of plain yogurt mixed with lemon juice and herbs. It also works beautifully as a light lunch brunch centerpiece or even as a side dish for a larger meal. Leftovers keep well in the refrigerator for up to two days and reheat nicely in the oven.
Homemade Rustic Vegetable Galette recipe
Share on Facebook Share by EmailIngredients
- Dough
- One and one fourth cups all purpose flour
- One half teaspoon salt
- One fourth teaspoon ground black pepper
- Eight tablespoons cold unsalted butter cubed
- Five tablespoons cold water
- Filling
- One medium zucchini grated or sliced
- Two medium carrots grated
- One small onion thinly sliced
- One garlic clove minced
- One half cup grated cheese
- Two tablespoons chopped parsley or chives
- Two tablespoons olive oil
- Salt and pepper
- Simple version option: cheese zucchini and tomato.
Instructions
- Make the Dough
- Mix flour salt and pepper.
- Add cold butter and rub into the flour until crumbly with small visible pieces.
- Add cold water gradually and bring the dough together.
- Shape into a ball wrap and chill for thirty minutes.
- Prepare the Vegetables
- Salt the grated zucchini and let rest ten minutes then squeeze out liquid.
- Sauté onion and carrots in olive oil for three to four minutes.
- Add garlic and cook one minute more.
- Let cool then mix with zucchini cheese herbs salt and pepper.
- Assemble
- Roll the chilled dough into a twelve inch circle.
- Place on a lined baking sheet.
- Add the vegetable filling to the center and leave a wide border.
- Fold edges inward in sections to create a rustic shape.
- Bake
- Bake at two hundred degrees Celsius or four hundred degrees Fahrenheit for thirty five to forty minutes until golden.
- Let rest ten minutes before slicing.
Notes
Tips and variations
- If you want a richer flavour you can add a little crumbled feta or ricotta to the filling.
- For a deeper colour and sweetness roasted bell peppers or thinly sliced cooked sweet potato make a great addition.
- If you prefer a completely vegan dish replace the butter in the dough with cold plant based margarine and skip the cheese or use a plant based version.
- Herbs such as basil thyme or dill also work well depending on the vegetables you choose.
- You can prepare the dough in advance and keep it chilled for up to twenty four hours to save time on busy days.
Making your own vegetable galette feels both comforting and creative. Each time it could turn out slightly different depending on the vegetables and herbs you use. The tender crust and savoury filling come together in a way that tastes homemade and satisfying without feeling heavy. If you enjoy recipes that allow room for personal touches this one will easily become a regular part of your cooking routine.
