Winter Vegetable and Goat Cheese Galette.
This winter vegetable galette is such a lovely winter meal! Comforting and delicious, the vegetables are roasted and mixed with crumbled goat cheese, placed in an herb crusted and baked together. It’s incredible!
You should totally make this for dinner tonight!
This winter vegetable galette is loaded with roasted vegetables, creamy goat cheese, stuffed in a flaky herbed crust and drizzled with some balsamic glaze. It’s a welcomed change from the usual dinner routine and leftovers are super good for lunch.
I’m into it!
It’s no secret that I LOVE a good galette.
Pie crust makes me crazy and I can never get it quite right in the dish. It never looks pretty enough for me! But I love a galette that you can pass off as “rustic,” one that requires no perfection. Not only do I find that they look prettier, but I love that they essentially have more crust too.
Sure I make a lot of fruit versions, but savory galettes have always been a favorite too. The parmesan butternut squash galette was one of my first loves. This summer chicken pot pie galette is a huge huge one here on the blog – you all love it. Then there’s portobello mushroom with gruyere crust and a sweet potato galette too!
So I guess you could say I took a combo of all of those and meshed them together for one big winter vegetable galette. YUM.
Now this is a little high maintenance. You really do need to roast (or cook, in some way) the vegetables first to ensure that they are all cooked inside the galette. Because they are wrapped in a thicker pastry dough, there is no guarantee that they will all cook – and they certainly won’t cook evenly.
Roasting the vegetables before making also ensures that they release a little bit of that liquid first, especially if you use something like mushrooms.
So that’s the only thing. You gotta cook them first.
But you know what? You should totally make this when you have LEFTOVER roasted vegetables!! Or let’s say that you were all psyched for meal prep on sunday, roasted a TON of vegetables for the week, assuring yourself that you would most certainly eat them. Only to find them dying in the fridge a few days later, with no attempt to eat them in sight.
It’s so GOOD.
It’s cozy and wintery and perfect for this season.
Okay so let’s say you don’t have roasted vegetables already hanging out in the fridge. And that you want to start this from scratch. Here’s how I do it in a reasonable amount of time:
I make my pie dough. I use the food processor and it takes no time at all. But it does need to chill in the fridge for about 30 minutes.
While the dough chills, I chop and roast the vegetables!
Then I roll the dough out, add the vegetables on top, sprinkle in some goat cheese and bake!
I love the crust here because it uses some dried herbs for extra flavor. I like to finish things off with a balsamic glaze but this isn’t a necessity – only if you enjoy it.
The great thing about this recipe is that you can use ANY vegetables you love.
Whatever veggies you have on hand, the ones that are in season, the ones hanging out in your fridge, the ones you bought yesterday. I find that you need about an uncrowded sheet pan’s worth of vegetables, if that makes sense. And I like to use about 3 cups of raw vegetables to roast. I find it makes the right amount for the crust without being overwhelming.
I tend to go with some classics – onions, peppers, cauliflower, squash – and I love a variety. If you’re really in a pinch, this is also where you could save some time and buy pre-cut vegetables. I rarely do it but if you’re going to, this is the recipe to do it for! There is no right or wrong here when it comes to the types of vegetables to use.
The flakiest crust, roasty vegetables and creamy tangy goat cheese make for the best winter pie!
Winter Vegetable Galette
Winter Vegetable and Goat Cheese Galette
- 3 to 4 cups assorted chopped vegetables (onions, peppers, cauliflower, squash, broccoli, brussels sprouts, etc)
- olive oil for drizzling
- kosher salt and pepper
- 4 ounces goat cheese, crumbled
- balsamic glaze for drizzling, optional
- Preheat the oven to 425 degrees F.
- Add the flour, basil, oregano and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- Place your chopped vegetables on a baking sheet. Drizzle with olive oil and sprinkle all over with salt and pepper. Roast, tossing once or twice during cook time, for 20 to 25 minutes. Let cool slightly while you roll out the dough.
- Remove the crust from the fridge. Roll the pie crust into a rustic shape – no shape necessary really (a circle, square or oval is fine) – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
- Fill the center of the dough with the roasted vegetables. Crumble in the goat cheese and toss it into the mix. Fold the edges of the galette into the center. Brush the crust with the egg wash.
- Bake for 40 to 45 minutes, until the crust is golden. Let it cool slightly. Slice and serve, drizzling with balsamic glaze if you wish! This reheats very well too - I throw it in the oven for a few minutes for best results, but you can also microwave it.
The perfect slice.