In this savory galette recipe, vegetables & fresh herbs are sautéed with garlic and onion then mixed with cheese and baked in a flaky buttery crust. A easy and delicious galette recipe that you'll make on repeat.
Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Remove dough from processor (it will be crumbly) and form into a flat disc about 1” thick.
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour, or overnight. If chilling overnight, put dough in plastic wrap and then also in an airtight container for storage to prevent drying out.
Make the Filling
Preheat oven to 400 degrees Fahrenheit.
Cook onion, minced garlic, bell pepper, zucchini, and tomatoes in a large skillet until the onions and bell peppers are soft (about 10 minutes).
Add corn, salt pepper, and basil and stir to combine.
Remove from heat and stir in parmesan cheese and cheddar cheese.
Make the Egg Wash
In a small bowl, whisk together egg yolk and heavy cream, set aside.
Assemble
Line a large baking sheet with a silicone baking mat or parchment paper, set aside.
Remove the dough from the refrigerator.
On a well-floured surface, roll the galette dough into a 12” circle.
Transfer the dough to the prepared baking sheet.
Arrange the savory filling in the center of the dough leaving a 1 ½” border all the way around the edges.
Carefully fold the edges over and pinch them together so there are no holes or cracks.
Use a pastry brush to gently brush the egg wash all over the dough.
Bake, Cool & Serve
Bake in the preheated oven for 28-32 minutes, or until the crust is golden-brown.
Let cool slightly then serve warm
Video
Notes
Ingredient Substitutions
Pie Crust: I suggest making half of this all butter pie crust recipe. (recipe included in the recipe card). Or use a single, store-bought pie crust in place of the homemade version in this savory galette recipe, but I homemade is always so much better.
Olive oil. Avocado oil is a good substitute for olive oil.
Yellow onion. white and red onions work well too.,
Vegetables. I especially like to make this savory galette with fresh summer veggies from the farmer's market and our garden. You can substitute your favorite vegetables.
Parmesan and cheddar cheese. I love this combination in this recipe. You can use all parmesan or all cheddar instead of both - just be sure to use a total of 1 cup of cheese.
Store Store leftovers in an airtight container in the refrigerator for up to 5 days.FreezeA baked vegetable galette can be frozen for up to 2 months. I recommend wrapping either the entire galette or individual portions in plastic wrap and putting them in an airtight container or freezer-friendly storage bag to store in the freezer.