Summer Vegetable Galette
This Summer Vegetable Galette features a flaky whole wheat crust, creamy goat cheese, and vibrant garden veggies. A rustic, flavorful meal!
Servings: 8 servings
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
🥡 STORAGE
- Store leftover galette slices in an airtight container or zip-top bag in the refrigerator for up to 3 days.
♨️ REHEATING
- Oven: Preheat to 350°F and warm the slices for 10-12 minutes or until heated through.
- Air fryer: Reheat at 325°F for 5-6 minutes.
- Skillet: Warm over medium-low heat for 4-5 minutes until the crust is crisp.
- Microwave: Heat on a microwave-safe plate for 30-45 seconds (crust will soften).
❄️ FREEZING
- Freeze the unbaked assembled galette. Wrap tightly in plastic wrap and foil.
- Bake from frozen at 400°F for 50-55 minutes or until the crust is golden and the center is hot.
- Freezing after baking is not recommended due to the moisture from the vegetables.
💡 TIPS FOR BEST RESULTS
- Let chilled dough sit at room temperature for 10-15 minutes before rolling.
- Don’t worry about perfect edges - galettes are meant to be rustic.
- Pat sliced veggies dry to avoid excess moisture.
- Use fresh herbs if possible for the best flavor.
🍳 ALTERNATE COOKING METHODS
- Oven: Bake at 400°F for 40-45 minutes as directed.
- Air fryer: If making mini galettes, air fry at 360°F for 12-15 minutes, checking for a golden crust.
♻️ LEFTOVERS
- Serve cold, at room temp, or reheated.
- Great for lunch, brunch, or served with a simple salad.
- Can be packed for picnics or lunchboxes.
Nutrition
Serving: 1slice | Calories: 414kcal | Carbohydrates: 33g | Protein: 12g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 483mg | Potassium: 381mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1372IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 3mg
