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    Home » Gluten Free Dinner Recipes

    Savory Vegetable Galette

    Published: Jan 27, 2022 · Modified: Jun 20, 2023 by Tiffany · This post may contain affiliate links · Leave a Comment.

    Jump to Recipe Print Recipe

    This savory vegetable galette is one of my favorite ways to use pie crust in a savory dish.  I have used broccoli and cauliflower here, but you could add in other seasonal vegetables like potatoes and squash and it would be just as delicious.

    We eat this a lot during soup season, because it makes a great side when you're tired of cornbread and garlic bread.  It's both gluten free and vegan, but no one will ever know!

    A vegetable galette cut into pieces and laid on a cutting board.

    Broccoli is one of my favorite vegetables to enjoy. If you love it too, you should also try out my vegan broccoli cheddar soup. It's loaded with vegetables in a creamy "cheese" sauce that doesn't require any cashews.

    Jump to:
    • Why you'll love this recipe
    • Ingredient List
    • Substitutions & Variations
    • How to make a savory vegetable galette
    • What to Serve With This Galette
    • How to Store/Reheat this Gluten Free Galette
    • Check out these other gluten free dinner ideas:
    • Recipe

    Why you'll love this recipe

    • It's gluten free and vegan.
    • The gluten free galette crust comes out crispy and flaky.
    • It makes a great side to soups and meat.
    • It's easy to make and only uses a few ingredients.

    Ingredient List

    Ingredients for a vegetable galette on a white table.

    For the savory pie crust:

    • Gluten free 1-to-1 Flour Blend - I use Bob's Red Mill.  You can use your favorite blend.  For best results, weigh your flour.
    • Arrowroot Powder or Cornstarch - A little extra starch helps the crust stay flaky.
    • Salt
    • Black Pepper
    • Paprika
    • Thyme
    • Vegan Butter - I use Miyoko's or Country Crock Plant Butter. If you're not vegan or dairy free, you can use regular butter.
    • Sugar - This helps with browning and also crispness.
    • Ice Cold Water

    For the filling:

    • Fresh Vegetables - I use broccoli and cauliflower florets. You can add other vegetables of your choosing, like potatoes, squash, brussel sprouts, pumpkin, etc.
    • Garlic
    • Salt
    • Black Pepper
    • Thyme
    • Oregano
    • Olive Oil
    • Vegan Parmesan Cheese - If you're not vegan or dairy free, you can use dairy parmesan cheese.

    Substitutions & Variations

    • Not Dairy Free or Vegan - use dairy butter for the crust and dairy parmesan cheese in the filling in the same measure.
    • No Broccoli or Cauliflower - Feel free to substitute with any other kinds of vegetables. Just cut the vegetables into a similar size and use about 4 cups for the filling.

    How to make a savory vegetable galette

    A sheet of gluten free galette dough rolled out into a rectangle.

    STEP 1: Roll out your gluten free galette dough into a large rectangle or circle.

    A sheet of galette dough sprinkled with parmesan cheese.

    STEP 2: Sprinkle half of the vegan parmesan cheese over the dough. Trim the edges.

    A mixing bowl filled with broccoli, cauliflower and spices.

    STEP 3: Combine the vegetables, oil and spices in a large mixing bowl. Stir to coat the vegetables.

    Vegetables piled in the center of a sheet of galette dough.

    STEP 4: Pile the vegetables in the center on the galette dough, leaving and edge about 1 ½"-2" wide. Top with the remaining parmesan cheese. Fold the edges in and bake.

      A freshly baked vegetable galette sitting on a cutting board.

      What to Serve With This Galette

      This savory galette pairs well with soups and meat dishes.  It's the perfect side to use in place of garlic bread or cornbread.

      How to Store/Reheat this Gluten Free Galette

      Wrap leftover galette in aluminum foil and store in the refrigerator up to 3 days.  For the best crust, reheat on foil in an oven heated to 350 degrees for about 10 minutes.  Let cool for a few minutes before serving.

      Check out these other gluten free dinner ideas:

      • Three air fried hasselback potatoes served on a white plate.
        Air Fryer Hasselback Potatoes
      • Mexican beef and rice skillet topped with diced tomatoes, green onions and cilantro.
        Mexican Beef and Rice Skillet
      • A spoon scooped out a helping of gluten free baked beans.
        Gluten Free Baked Beans
      • A jar filled with homemade taco seasoning and a scoop.
        Gluten Free Taco Seasoning

      If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

      Recipe

      A vegetable galette sliced into pieces sitting on a white cutting board.

      Savory Vegetable Galette

      This vegetable galette is perfect to accompany soup. It's both gluten free and vegan, but no one will ever know!
      Author: Tiffany
      5 from 1 vote
      Print Pin Rate
      Course: Side Dish
      Cuisine: American
      Prep Time: 15 minutes
      Cook Time: 45 minutes
      Chilling Time: 3 hours
      Total Time: 4 hours
      Servings: 8
      Calories: 242kcal

      Ingredients

      For the pie crust

      • 1 Cup + 1 tablespoon Gluten Free 1-to-1 Flour Blend (157g) I use Bob's Red Mill brand
      • 2 Tablespoon Arrowroot Powder
      • ½ Cup Vegan Butter cut into cubes and frozen
      • ½ teaspoon Salt
      • ¼ teaspoon Black Pepper
      • ¼ teaspoon Paprika
      • ¼ teaspoon Thyme
      • 1 teaspoon Sugar
      • ¼ Cup Water ice cold

      For the filling

      • 2 Cup Broccoli cut into florets
      • 2 Cup Cauliflower cut into florets
      • 3 cloves Garlic
      • 1 teaspoon Salt
      • ¼ teaspoon Black Pepper
      • ⅛ teaspoon Thyme
      • ⅛ teaspoon Oregano
      • ¼ Cup Olive Oil
      • ½ Cup Vegan Parmesan Cheese

      Instructions

      For the pie crust

      • Combine all of the dry ingredients and the frozen butter into a food processor. Pulse for 1-2 seconds about 5 times until the butter is in pebble form about the size of peas.
        1 Cup + 1 tablespoon Gluten Free 1-to-1 Flour Blend, 2 Tablespoon Arrowroot Powder, ½ Cup Vegan Butter, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ¼ teaspoon Paprika, ¼ teaspoon Thyme, 1 teaspoon Sugar
      • Pour the flour/butter mixture into a large bowl. Add half of the cold water. Work together with your hands by tossing the water and flour to combine. Continue adding a little water at a time and working together until the dough starts to form into a ball.
        ¼ Cup Water
      • Shape the dough into a ball. Wrap in plastic wrap and flatten into a disc about 1 inch thick. Refrigerate for 3 hours.
      • Remove the cold dough from the refrigerator. Place dough disc between two sheets of plastic wrap and roll out using a rolling pin. Once the dough is rolled into a sheet place onto a baking sheet and return to the refrigerator. Refrigerate dough sheets for 1 hour.
      • Remove dough sheet from the refrigerator and trim the edges.
      • Preheat the oven to 425 degrees F.

      For the filling

      • Sprinkle half of the parmesan cheese over the prepared pie crust leaving an edge about 2 inches wide.
        ½ Cup Vegan Parmesan Cheese
      • Cut the broccoli and cauliflower into florets.
        2 Cup Broccoli, 2 Cup Cauliflower
      • Place vegetables, salt, pepper, thyme, oregano, garlic and olive oil into a large bowl. Stir to coat the vegetables.
        3 cloves Garlic, 1 teaspoon Salt, ¼ teaspoon Black Pepper, ⅛ teaspoon Thyme, ⅛ teaspoon Oregano, ¼ Cup Olive Oil
      • Pour the vegetables over the cheese again leaving the edge.
      • Fold the edges over the filling.
      • Sprinkle with the remaining parmesan cheese.
      • Place the galette on a baking sheet lined with parchment paper.
      • Bake in preheated oven on the lowest oven rack for 45 minutes. If the crust begins to brown too much, lay a piece of aluminum foil over the top. It is not necessary to fit the foil around the food.
      • Remove from oven and cool at least 10 minutes before serving.

      Notes

      Storage: Wrap leftover galette in aluminum foil and store in the refrigerator up to 3 days.
      Reheating: Place galette on a foil lined baking sheet and reheat in an oven at 350 degrees for about 10 minutes.
      Calories: 242kcal | Carbohydrates: 17g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 643mg | Potassium: 164mg | Fiber: 3g | Sugar: 2g | Vitamin A: 741IU | Vitamin C: 33mg | Calcium: 105mg | Iron: 1mg
      Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
      Tiffany

      Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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      Photo of Tiffany Welsh.

      Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

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