Roasted Vegetable Gallette

Makes 4 servings


  • 1 1/4 cups all-purpose flour
  • 3/4 tsp. fine sea salt
  • 3/4 tsp. freshly ground black pepper
  • 1 stick unsalted butter, cold
  • 1/3 cup ice water
  • 3 to 4 cups assorted chopped vegetables (onions, peppers, cauliflower, squash, broccoli, brussels sprouts, for example)
  • Olive oil for drizzling
  • Salt and pepper, to taste
  • Fresh or dried herbs, to taste
  • 1/2 cup sour cream
  • 4 ounces goat cheese, crumbled
  • Balsamic vinegar for drizzling (optional)


1. Preheat oven to 425 F.

2. Add flour, salt, and pepper to a food processor and pulse until just combined. Cut butter into rough slices. Add the cold butter pieces into the food processor and pulse until coarse crumbs remain. Sprinkle in ice water a little at a time, then pulse, until dough comes together.

3. Remove dough from processor. Knead on a floured surface until smooth. Then pat it into a disk. Wrap disk in plastic and refrigerate for 30 minutes.

4. Place chopped vegetables on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and other dried or fresh herbs of your choice. Roast, tossing once or twice during cook time, for 20 to 25 minutes. Let cool slightly.

5. Remove dough from the fridge. Roll into a rough circle, about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.

6. Spread sour cream onto crust, leaving a 1-inch border. Fill the center of the dough with the roasted vegetables. Crumble goat cheese on top. Fold edges of the galette into the center.

7. Bake for 40 to 45 minutes, until the crust is golden. Let cool slightly. Slice and serve, drizzling with balsamic vinegar if you wish.

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