This roasted vegetable galette is one of my favorite ways to use flaky pastry crust in a savory dish. If you're not familiar with a galette, it's a kind of free-form pie which is great if you struggle with making a pretty pie crust. Galettes come in both sweet and savory varieties. This one is filled with roasted vegetables and vegan cheese.
We eat this a lot on cold winter days, because it makes a great side soup when you're tired of gluten free cornbread and garlic bread. But it's really the perfect dish and time of year, since you can use seasonal vegetables. If you use my flaky crust recipe, it will be both gluten free and vegan.
Broccoli is one of my favorite vegetables to enjoy. If you love it too, you should also try out my vegan broccoli cheddar soup or this delicious chicken broccoli and potato casserole.
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Why you'll love this savory galette recipe
- Allergen Friendly - It's gluten free and vegan as written.
- The crust is amazing! - My gluten free galette crust comes out crispy and flaky every time.
- Variety - It makes an unexpected side to soups and meat.
Ingredient Notes
This easy recipe uses just a few simple ingredients but is packed with flavor!
- Gluten Free Pie Dough - This recipe is based on my flaky gluten free pie crust but adds a few herbs and spices for a more savory flavor. If you prefer, you can use a store bought pie dough.
- Fresh Vegetables - I use broccoli and cauliflower florets. I recommend using fresh vegetables here. Frozen vegetables will release too much liquid during baking, making the galette soggy.
- Garlic Cloves - Garlic is the perfect compliment to roasted vegetables.
- Salt, Black Pepper, Thyme and Oregano - All of these herbs and spices are used to add flavor to the galette. If you like things on the spicy side, you could also add a pinch of red pepper flakes.
- Olive Oil - A little bit of oil is used to toss the vegetables and spices. I use olive oil for all of my cooking and baking, but any light flavored cooking oil will work here.
- Vegan Parmesan Cheese - Parmesan cheese adds a bit of nutty flavor to this recipe. I love using either Follow Your Heart pre-shredded vegan Parmesan cheese or the Violife vegan Parmesan cheese wedge. If you're not vegan or dairy free, you can use dairy Parmesan cheese.
Substitutions & Variations
- Not Gluten Free - Use your favorite pie dough recipe or store bought pie dough in place of the gluten free crust.
- Not Dairy Free / Not 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.
- Cheese Mix-Up - If you're not dairy free or vegan, you could use another cheese, like goat cheese, feta cheese, or ricotta cheese, if you prefer.
- Use Fresh Herbs - If you prefer fresh herbs over dried herbs, use 3 times the amount called for in the recipe.
- Use Seasonal Vegetables - The great thing about this recipe is it can be customized to use fresh seasonal vegetables. Other vegetables that would be great additions to this galette: root vegetables, zucchini, squash, brussel sprouts, pumpkin, sweet potatoes, red onions, cherry tomatoes, or bell peppers.
How to make a Vegetable Galette
STEP 1: Roll out your gluten free galette dough on a lightly floured surface.
STEP 2: Sprinkle half of the Parmesan cheese over the dough. Use a sharp knife or pastry cutter to trim the edges. Transfer the pastry dough to a sheet pan.
STEP 3: Combine the broccoli, cauliflower, oil and spices in a large mixing bowl. Stir to coat the vegetables.
STEP 4: Pile the vegetable filling in the center on the galette dough, leaving a 2-inch border. Top with the remaining Parmesan cheese. Fold the edges in and bake until deep golden brown.
Storage
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.
More gluten free dinner ideas:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Roasted Vegetable Galette
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
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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