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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!
5 from 9 votes
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Ingredients

crust

  • 2 cups sifted all-purpose flour
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 teaspoon white vinegar
  • 2 tablespoons ice cold water
  • 3/4 cups 1 1/2 sticks cold unsalted butter, cut into pieces or grated
  • 1 egg + 1 teaspoon water, beaten for egg wash

filling

  • 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

Instructions 

  • 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.
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