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Celebrate summer flavors with this easy Summer Vegetable Galette! 🧄🍅 Flaky whole wheat crust, creamy goat cheese, and fresh garden veggies!
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Galette Recipe
Looking for a fresh and easy way to enjoy summer produce? This savory galette is just what you need! Featuring a flaky whole wheat crust, creamy goat cheese, and vibrant seasonal vegetables, this galette recipe is perfect for a light lunch, appetizer, or even a meatless dinner. The beauty of a vegetable galette is its rustic charm and versatility. No need for perfection here – just fresh flavors and simple ingredients.
⭐ Why You’ll Love This Recipe
- Perfect for showcasing fresh summer veggies
- Rustic, simple, and beautiful presentation
- The whole wheat crust adds extra flavor and texture
- Easily customizable with your favorite vegetables and herbs
🛒 Ingredients & Substitutions
Crust
- whole wheat flour – substitute with all-purpose flour if preferred
- all-purpose flour
- kosher salt
- dried thyme – substitute with Italian seasoning
- unsalted butter
- iced water
Filling
- eggplant
- zucchini
- yellow squash
- tomatoes
- marinara sauce
- soft goat cheese – substitute with ricotta or feta
- fresh thyme – substitute with rosemary, oregano, or basil
- fresh tarragon – substitute with parsley or omit
- egg
- salt and pepper
✨ Variations
- Add thinly sliced bell peppers or caramelized onions for extra sweetness.
- Sprinkle with crushed red pepper for a spicy kick.
- Try a Mediterranean galette by adding sliced olives, sun-dried tomatoes, and crumbled feta.
- Make a pesto veggie galette by using basil pesto instead of marinara and adding shredded mozzarella.
- Create a hearty mushroom and spinach galette by sautéing mushrooms and spinach with garlic and using them as the filling.
🔥 Tips
- Let the dough rest at room temperature before rolling to prevent cracking.
- Do not worry about perfect edges – this is a rustic savory galette!
- Fresh herbs really brighten the flavor, but dried herbs work in a pinch.
❓ FAQs
Yes, you can assemble the galette and refrigerate it for up to one day before baking.
Absolutely! This vegetable galette tastes great warm or at room temperature.
Yes, you can cut the butter into the flour by hand using a pastry cutter or two knives until the butter forms pea-sized pieces.
Try basil pesto, roasted red pepper spread, or even a garlic cream sauce for a different flavor.
Make sure the vegetables are not too wet by patting them dry after slicing. You can also brush a thin layer of egg wash over the dough before adding the marinara to create a moisture barrier.
Yes! Divide the dough into smaller portions and assemble individual galettes. Adjust baking time to 20-25 minutes.
🍽️ Other Recipes You May Enjoy
Summer Vegetable Galette
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Equipment
- mixing bowl (large)
- pastry brush (for egg wash)
Ingredients
Crust
- 1-½ cups whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 14 tablespoons unsalted butter, cold
- ½ – ¾ cup iced water
Filling
- ½ medium eggplant
- ½ medium zucchini
- ½ medium yellow squash
- 2 medium tomatoes
- ½ cup marinara sauce
- 8 ounces soft goat cheese
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon fresh tarragon, finely chopped
- 1 large egg
- salt and pepper
Instructions
For the Crust
- In a food processor, combine flours, salt, and dried thyme. Pulse 2-3 times.
- Add cold butter and pulse 4-5 times until the butter forms pea-sized pieces.
- Add ¼ cup iced water and pulse 2-3 more times. Transfer mixture to a large bowl.
- Add another ¼ cup iced water and gently toss with hands or a spoon. Add more water, 1 tablespoon at a time, until the dough comes together.
- Shape dough into a disk, wrap tightly in plastic wrap, and chill for at least 1 hour or overnight.
Assembly
- Preheat the oven to 400°F.
- Slice eggplant, zucchini, yellow squash, and tomatoes into ¼-inch rounds. Season with salt and pepper.
- On a floured surface, roll chilled dough into a rough circle about ¼ inch thick. Transfer to a baking sheet.
- Spread marinara sauce evenly over the dough, leaving a 1 ½-inch border. Sprinkle half the goat cheese over the sauce.
- Arrange the vegetables in a shingled pattern starting 1 ½ inches from the outer edge, alternating between eggplant, yellow squash, zucchini, and tomato. Continue the pattern to fill the center.
- Sprinkle the remaining goat cheese and fresh herbs over the vegetables.
- Fold the dough border over the filling to create a rustic edge.
- Beat the egg with a splash of water and brush over the dough.
- Bake for 40-45 minutes or until the crust is golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
