There’s something so cozy about a galette.
It’s rustic, golden, and packed with flavor.
This roasted vegetable galette is one of my favorites to make in the fall when markets are overflowing with colorful veggies.
It looks fancy, but it’s actually really simple.
The crust is buttery and crisp, the filling is savory and sweet from roasted vegetables, and it’s the perfect dish to share at a family dinner or bring to a gathering.
Why I Love This Recipe
This galette always brings me joy because it feels like fall on a plate. It’s the kind of recipe that makes your kitchen smell amazing and makes people gather around the table.
- The crust is crisp, buttery, and so forgiving—no stressing about perfect shapes.
- Roasted vegetables add layers of sweetness and savoriness.
- It looks elegant but is actually really easy to make.
- Perfect for brunch, dinner, or even as a centerpiece for a holiday spread.
Servings and Time
- Servings: 6
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
What You’ll Need
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cold and cubed
- ¼ cup ice water
- 1 medium sweet potato, peeled and sliced into thin half-moons
- 1 small zucchini, sliced into thin rounds
- 1 red bell pepper, cut into strips
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh sprigs)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Gruyère cheese (or mozzarella)
- 1 egg, beaten (for egg wash)
Ingredient
Pro Tips
- Chill your butter and water well before making the crust—this keeps it flaky.
- Roast your vegetables until just tender; they’ll cook more in the oven inside the galette.
- Use parchment paper when rolling out the dough to avoid sticking.
- Don’t skip the egg wash—it gives the galette that gorgeous golden shine.
Tools You’ll Need
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Knife and cutting board
- Pastry brush
Substitutions and Variations
- Swap Gruyère for mozzarella or goat cheese.
- Add mushrooms or butternut squash for more fall flavor.
- Use gluten-free flour for the crust.
Make Ahead Tips
- Make the dough up to 2 days ahead and keep it in the fridge.
- Roast the vegetables a day in advance.
Instructions
Step 1: Make the Dough
In a bowl, mix 1 ¼ cups all-purpose flour with ½ teaspoon salt. Cut in 8 tablespoons cold, cubed butter until it looks like coarse crumbs. Slowly add ¼ cup ice water until the dough comes together. Wrap and chill for 30 minutes.
Step 2: Roast the Vegetables
Preheat oven to 400°F (200°C). On a baking sheet, toss 1 sliced sweet potato, 1 zucchini, 1 red bell pepper, and 1 red onion with 2 tablespoons olive oil, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast 20 minutes until tender.
Step 3: Roll Out the Dough
On a parchment-lined counter, roll chilled dough into a 12-inch circle, about ⅛ inch thick.
Step 4: Add the Filling
Sprinkle 1 cup shredded Gruyère cheese in the center of the dough, leaving a 2-inch border. Pile roasted vegetables on top of the cheese.
Step 5: Fold the Edges
Fold the edges of the dough over the filling, pleating as you go, leaving the center exposed. Brush the crust with beaten egg.
Step 6: Bake the Galette
Transfer to a baking sheet and bake at 400°F (200°C) for 35–40 minutes until the crust is golden and crisp.
Step 7: Serve
Let cool for 10 minutes before slicing and serving on a white round serving plate.
Leftovers and Storage
- Store leftovers in the fridge in an airtight container for up to 3 days.
- Reheat in the oven at 350°F (175°C) to keep the crust crisp.
Macros (Per Serving – 1 of 6)
- Calories: ~310
- Protein: 10g
- Carbs: 28g
- Fat: 18g
- Fiber: 3g
Why This Recipe Works (Quick Science)
- Cold butter creates steam pockets as it bakes, giving a flaky crust.
- Roasting vegetables first removes moisture so the crust doesn’t get soggy.
- The cheese acts as a barrier and flavor booster, holding everything together.
Common Mistakes
- Using warm butter in the dough—it makes the crust tough.
- Overloading the galette with filling—it will leak.
- Skipping the chill time for dough—this prevents it from holding shape.
What to Serve With
- A simple green salad with lemon vinaigrette.
- A warm bowl of tomato soup.
- A glass of crisp white wine or sparkling water with citrus.
FAQ
Can I use store-bought crust?
Yes! A premade pie crust works great if you’re short on time.
Can I freeze the galette?
Yes, bake fully, let cool, then freeze. Reheat at 375°F until warmed through.
Do I have to use Gruyère?
No—try mozzarella, cheddar, or goat cheese.
Conclusion
This roasted vegetable galette is simple, rustic, and beautiful—a true crowd-pleaser. Once you try it, you’ll want to make it again and again. I’d love to hear how yours turns out, so leave a comment and let me know what veggies or cheeses you used!