Ever have a ton of vegetables sitting in your fridge that you need to use ASAP before they rot? This Rustic Vegetable Galette is a clever way to use up those leftovers while still making a little summin’ summin’ special for dinner.
Simply roast all your veggies in a bit of olive oil and seasoning (I choose rosemary and thyme), then toss them in your favorite pie crust with some cheese. The result is a delicious dinner that is rustic and chic and shows no signs of the leftover/scrap/hodgepodge mess that it is.
I had beets, acorn squash, carrots, parsnips, onions, and Brussels sprouts in my fridge for this recipe; but some other good combinations are:
- Tomato, Summer Squash, Eggplant, Pesto, Mozzarella
- Potato, Sweet Potato, Carrots, Peas, Asparagus, Cheddar
- Fennel, Beets, Butternut Squash, Mushrooms, Leeks, Gorgonzola
*TIP – If also cooking for meat eaters, try adding a bit of roast chicken (or bacon, or sausage, or pulled pork, etc.) to one side of the galette.
Happy Cooking! 🙂
- 2 cups unbleached all purpose flour (or regular all purpose flour)
- 1 1/2 sticks unsalted butter, cold
- 1/2 cup ice water
- 1 beet, peeled and sliced into thick slices
- 1 acorn squash, peel left ON and sliced into medium slices
- 3 or 4 carrots, peeled and sliced
- 3 or 4 parsnips, peeled and sliced
- 1 onion, sliced
- 2 handfuls of Brussels sprouts, left whole if small or halved if bigger
- 2 tablespoons olive oil
- 1 teaspoon thyme (or more or less to taste)
- 1 teaspoon rosemary (or more or less to taste)
- 1/2 cup cheese (I prefer gouda, but you can really use whatever floats your boat)
- 1 egg white
- Prepare your pie crust first as it will need to chill in the fridge for a bit.
- Add your flour to a food processor. Cut your very cold butter into pieces and add it to the flour. Pulse for a bit until the mixture resembles coarse sand. Slowly add your ice cold water to the mixer and pulse until dough forms.
- Remove the dough from the food processor, kneed a bit, and form the dough into a round flat disk. Cover with plastic wrap and let chill while you prepare your vegetables, at least 30 minutes.
- Toss your cut vegetables with the olive oil and seasonings. Spread evenly over a baking sheet and bake at 400* F until the vegetables are soft, 20 minutes or so. *TIP - if using beets it is a good idea to keep them separate from the other vegetables. They tend to bleed their pink color everywhere which can result in a bright pink blob of veggies.
- Just before the veggies are done, remove your pie crust from the fridge and plastic wrap and roll out to a 12 inch circle on a floured surface.
- Transfer your dough to a baking sheet lined with parchment paper. Ends of your dough should be hanging off your baking sheet - this is okay as you will fold them later.
- Spread your cheese across the circle of dough starting at the center and working outwards. Be sure to leave about a 2 inch border around.
- Add your roasted veggies to the center of the dough. Again, be sure to leave a 2 inch border.
- Add more cheese, if you would like.
- Fold the outsides of your dough inward to cover some of your vegetable filling. This is meant to look rustic so don't worry too much about making this perfect.
- Brush your exposed dough with egg white.
- Bake at 400* for 30-40 minutes until the crust is brown.
- To serve - slice like a pizza and enjoy! This recipe serves about 4-6 people.