Savory Galette Recipe

The aroma wafting from the oven last Sunday was simply divine. My family, usually a tough crowd when it comes to trying new things, practically hovered around the kitchen, drawn in by the promise of something warm and delicious. It was my first attempt at a savory galette, inspired by a craving for something rustic yet elegant, and let me tell you, it was a resounding success. Crispy, buttery crust cradling a medley of perfectly roasted vegetables and melted cheese – it was the kind of dish that disappears in minutes, leaving everyone wanting more. The best part? It was surprisingly easy to make, a testament to the beauty of simple, honest cooking. This savory galette has quickly become a new family favorite, perfect for weekend brunches, light dinners, or even a sophisticated appetizer. If you’re looking for a recipe that’s both impressive and effortlessly charming, look no further. This is it.

Ingredients

This savory galette recipe is wonderfully versatile, allowing you to adapt the filling to your favorite seasonal vegetables and cheeses. The key to a truly exceptional galette lies in using high-quality ingredients, especially for the dough. A buttery, flaky crust is the foundation upon which all the deliciousness is built. Below, we’ll detail the ingredients needed for both the crust and a suggested vegetable and cheese filling, but remember, this is just a starting point – feel free to get creative!

For the All-Butter Galette Dough:

• 1 ½ cups (190g) all-purpose flour: This forms the structure of our dough. For the best results, measure your flour accurately using the spoon and level method, or better yet, use a kitchen scale. Too much flour can lead to a dry, tough crust.
• ½ teaspoon salt: Salt is crucial for flavor in both sweet and savory baking. It balances the richness of the butter and enhances the overall taste of the crust. Use fine sea salt or kosher salt.
• 1 cup (2 sticks or 227g) unsalted butter, very cold and cut into ½-inch cubes: The star of the show! Cold butter is absolutely essential for creating flaky layers. Keep the butter in the refrigerator right up until you’re ready to use it. Unsalted butter allows you to control the total salt content of the dough.
• ¼ cup (60ml) ice water, plus more if needed: Ice water keeps the butter cold and helps to bring the dough together. Add it gradually, as you may not need the full amount.
• 1 tablespoon apple cider vinegar or lemon juice (optional, but recommended): A touch of acidity helps to relax the gluten in the dough, making it more tender and easier to roll. Apple cider vinegar or lemon juice both work well and add a subtle tang.

For the Savory Vegetable and Cheese Filling:

• 1 tablespoon olive oil: Used for sautéing the vegetables and adding flavor. Extra virgin olive oil is preferred for its rich taste.
• 1 medium onion, thinly sliced: Onion provides a savory base note and sweetness as it caramelizes. Yellow or white onions work best.
• 2 cloves garlic, minced: Garlic adds pungent aroma and flavor, complementing the vegetables beautifully. Freshly minced garlic is always superior to pre-minced.
• 1 red bell pepper, cored, seeded, and thinly sliced: Bell peppers add sweetness, color, and a slight crunch. Red bell peppers are sweeter than green. Feel free to use other colors or a mix.
• 1 zucchini, thinly sliced: Zucchini adds a mild, slightly sweet flavor and a tender texture when cooked. Look for firm zucchini without blemishes.
• 1 cup (about 8 oz) cherry or grape tomatoes, halved: Tomatoes add juicy sweetness and acidity. Cherry or grape tomatoes are ideal as they are flavorful and hold their shape well during baking.
• 4 ounces (about 1 cup) crumbled cheese: Choose a cheese that melts well and complements the vegetables. Options include:
  • Gruyère: Nutty, slightly salty, and excellent melting quality.
  • Fontina: Buttery, mild, and melts beautifully.
  • Sharp Cheddar: Adds a tangy bite.
  • Goat cheese: Adds a creamy tanginess.
  • Feta: Salty and crumbly, pairs well with Mediterranean flavors.
    A combination of cheeses can also be delicious!
• 2 tablespoons fresh herbs, chopped (such as thyme, rosemary, oregano, parsley, or a mix): Fresh herbs elevate the flavor of the filling. Choose herbs that complement your chosen vegetables and cheese. Thyme and rosemary are classic savory choices.
• Salt and freshly ground black pepper to taste: Seasoning is crucial! Taste the filling and adjust salt and pepper accordingly.
• 1 large egg, beaten (for egg wash): Egg wash brushed on the crust before baking gives it a beautiful golden-brown color and a slightly crispier texture.
• Optional: Everything bagel seasoning, sesame seeds, or flaky sea salt for sprinkling on the crust: Adds visual appeal and extra flavor to the crust.

Ingredient Notes and Substitutions:

• Flour: While all-purpose flour is standard, you can experiment with part whole wheat flour for a nuttier flavor and slightly denser crust. However, using too much whole wheat can make the crust tougher.
• Butter: For the flakiest crust, use European-style butter, which has a higher fat content. Margarine is not recommended as a substitute, as it will not produce the same flaky texture and buttery flavor.
• Vegetables: Feel free to swap out or add other vegetables based on your preference and what’s in season. Roasted asparagus, mushrooms, spinach, roasted sweet potatoes, butternut squash, or caramelized onions would all be delicious additions. Consider pre-cooking harder vegetables like potatoes or squash before adding them to the galette.
• Cheese: Explore different cheese combinations! Smoked gouda, provolone, parmesan, or even blue cheese can add unique flavor profiles.
• Herbs: Dried herbs can be used if fresh are unavailable, but use about half the amount as dried herbs are more concentrated in flavor. Italian seasoning or herbes de Provence are good dried herb blends for savory galettes.

Instructions

Creating this savory galette is easier than you might think! The dough comes together quickly, and the filling is simply a matter of sautéing some vegetables and layering everything onto the crust. Follow these step-by-step instructions for galette success:

Step 1: Make the Galette Dough

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Add cold butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The goal is to keep the butter cold and in small pieces, which will create flaky layers when baked. If using a food processor, pulse in short bursts to avoid overmixing.
3. Add ice water and vinegar: Gradually drizzle in the ice water and vinegar (if using), mixing gently with a fork or your hands until the dough just comes together. Be careful not to overmix; you want to avoid developing too much gluten. The dough should be slightly shaggy but not sticky. If it’s too dry, add a teaspoon of ice water at a time until it comes together.
4. Form a disc and chill: Turn the dough out onto a lightly floured surface. Gently gather it into a disc about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours, or even overnight. This chilling time is crucial for allowing the gluten to relax and the butter to firm up, making the dough easier to roll and less likely to shrink during baking.

Step 2: Prepare the Vegetable Filling

1. Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
2. Add remaining vegetables: Add the sliced bell pepper and zucchini to the skillet. Cook for 5-7 minutes more, until slightly softened but still slightly crisp-tender. You don’t want the vegetables to be fully cooked at this stage, as they will continue to cook in the oven.
3. Stir in tomatoes and herbs: Stir in the halved cherry or grape tomatoes and chopped fresh herbs. Cook for another 2-3 minutes until the tomatoes are slightly softened but haven’t burst completely.
4. Season and cool: Season the vegetable mixture with salt and freshly ground black pepper to taste. Remove from heat and let the filling cool slightly while you roll out the dough. Cooling the filling prevents it from melting the butter in the dough and making it sticky.

Step 3: Assemble and Bake the Galette

1. Preheat oven and prepare baking sheet: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the dough: Lightly flour a clean work surface. Remove the chilled dough from the refrigerator and place it on the floured surface. Roll the dough into a 12-inch circle, about ⅛-inch thick. Rotate the dough as you roll to ensure it rolls out evenly and doesn’t stick to the surface. If the dough becomes too warm and sticky, return it to the refrigerator for 10-15 minutes to chill.
3. Layer cheese (optional): If desired, sprinkle about half of the crumbled cheese evenly over the center of the dough circle, leaving a 2-inch border around the edge. This creates a cheesy barrier that helps prevent the filling from making the crust soggy.
4. Spoon on filling: Spoon the cooled vegetable filling evenly over the cheese layer (if using) or directly onto the dough, again leaving a 2-inch border.
5. Fold the edges: Gently fold the edges of the dough over the filling, pleating as you go to create a rustic, free-form edge. The center of the galette should remain uncovered.
6. Brush with egg wash: Brush the exposed dough crust with the beaten egg wash. This will give it a golden-brown color and a nice shine.
7. Sprinkle with toppings (optional): If desired, sprinkle the crust with everything bagel seasoning, sesame seeds, or flaky sea salt.
8. Bake: Carefully transfer the galette to the prepared baking sheet. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly and heated through. The baking time may vary slightly depending on your oven.
9. Cool slightly and serve: Let the galette cool on the baking sheet for a few minutes before slicing and serving. This allows the filling to set slightly and makes it easier to cut. Serve warm or at room temperature.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Servings: 8 slices

Approximate Calories per Serving: 350-450 calories

Estimated Nutritional Breakdown (per serving, approximate):

• Calories: 350-450
• Protein: 10-15g
• Fat: 25-35g (primarily from butter and cheese)
• Saturated Fat: 15-20g
• Cholesterol: 70-90mg
• Sodium: 300-500mg (depending on cheese and salt added)
• Carbohydrates: 25-35g
• Fiber: 3-5g
• Sugar: 5-10g

Important Considerations:

• The calorie count can vary significantly depending on the type and amount of cheese used, the specific vegetables included, and the size of the slices. Using a lower-fat cheese and loading up on vegetables will reduce the calorie and fat content.
• This galette is a good source of healthy fats (from olive oil and butter in moderation), some protein (from cheese), and fiber and vitamins from the vegetables.
• For a more accurate nutritional breakdown, you can use online recipe analyzers or nutrition tracking apps, inputting the specific ingredients and quantities you use.

Preparation Time

• Prep Time: 45 minutes (includes dough making and vegetable preparation)
• Chill Time: 1-2 hours (for the dough)
• Cook Time: 30-40 minutes
• Total Time (excluding chill time): Approximately 1 hour 15 minutes to 1 hour 25 minutes
• Total Time (including chill time): Approximately 2 hours 15 minutes to 3 hours 25 minutes

Tips for Time Management:

• Make the dough ahead: The galette dough can be made up to 2 days in advance and stored in the refrigerator, or even frozen for longer storage. This breaks up the preparation time and makes it convenient for busy days.
• Prepare vegetables while dough chills: While the dough is chilling, you can prepare the vegetable filling. This maximizes your time in the kitchen.
• Assemble and bake quickly: Once the dough is chilled and the filling is ready, assembly and baking are relatively quick processes.

How to Serve

This savory galette is incredibly versatile and can be served in a variety of ways, making it perfect for different occasions. Here are some serving suggestions:

• Brunch or Light Lunch:
  • Serve warm or at room temperature alongside a fresh green salad with a light vinaigrette.
  • Pair with a side of fruit salad or yogurt for a balanced and satisfying brunch.
  • Offer with mimosas or sparkling cider for a festive touch.
• Dinner:
  • Serve as a main course for a light and flavorful dinner.
  • Accompany with a heartier salad, such as a Caesar salad or a roasted beet salad, for a more substantial meal.
  • Serve with a side of roasted potatoes or quinoa for added carbohydrates.
• Appetizer or Party Food:
  • Cut into smaller wedges and serve as an elegant appetizer for parties or gatherings.
  • Arrange on a platter with other appetizers like olives, cheeses, and cured meats for a beautiful spread.
  • Serve with a dipping sauce like pesto, romesco sauce, or a creamy herb dip.
• Picnic or Potluck:
  • Galettes are portable and hold up well at room temperature, making them ideal for picnics and potlucks.
  • Wrap securely and transport easily.
  • Consider making individual mini galettes for easier serving at picnics.
• Temperature:
  • Delicious served warm right out of the oven.
  • Equally enjoyable at room temperature, making it great for make-ahead meals.
  • Can even be served cold, though the crust is best when slightly warmed or at room temperature.
• Garnishes:
  • Garnish with a sprinkle of fresh herbs like parsley, chives, or basil before serving for added freshness and visual appeal.
  • A drizzle of balsamic glaze can add a touch of sweetness and acidity.
  • A dollop of crème fraîche, sour cream, or Greek yogurt can add creaminess and tanginess.

Additional Tips for Galette Success

To ensure your savory galette turns out perfectly every time, here are five helpful tips:

1. Keep the Butter COLD: This cannot be stressed enough! Cold butter is the key to a flaky crust. Work quickly when making the dough, and if at any point the butter seems to be softening too much, pop the dough back into the refrigerator for a few minutes. Using ice water also helps maintain the cold temperature.
2. Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together. It’s okay if it’s a little shaggy. The chilling process will help hydrate the flour and make the dough easier to handle.
3. Roll the Dough on Parchment Paper (Optional): For easier transfer to the baking sheet and less mess, roll the dough directly on a sheet of parchment paper. This eliminates the need to lift and transfer the rolled dough, which can sometimes lead to tearing.
4. Pre-cook Heartier Vegetables: If you are using vegetables that take longer to cook, such as potatoes, squash, or broccoli, consider roasting or sautéing them until they are partially cooked before adding them to the galette filling. This ensures they will be tender and cooked through by the time the crust is golden brown.
5. Don’t Overfill the Galette: Resist the urge to pile on too much filling. Overfilling can make the crust soggy and difficult to fold, and it can also prevent the filling from cooking evenly. A moderate layer of filling is best for a perfectly baked galette.

Frequently Asked Questions (FAQ)

Q1: Can I make the galette dough ahead of time?

A: Absolutely! In fact, it’s highly recommended. The dough benefits from chilling, and you can make it up to 2 days in advance and store it in the refrigerator, tightly wrapped in plastic wrap. You can also freeze the dough for up to 2 months. Thaw it in the refrigerator overnight before using.

Q2: Can I use frozen vegetables in the filling?

A: While fresh vegetables are preferred for the best flavor and texture, you can use frozen vegetables in a pinch. Make sure to thaw them completely and drain off any excess water before sautéing. Frozen vegetables might release more moisture during baking, so you may need to bake the galette a bit longer to ensure the crust is crisp.

Q3: What if my galette crust cracks while baking?

A: A few cracks are perfectly normal in a rustic galette and add to its charm! However, if you are concerned about large cracks, it could be due to the dough being too dry or overworked. Ensure you are using enough ice water to bring the dough together and avoid overmixing. If cracks appear during baking, you can gently press the edges back together with a spatula after it comes out of the oven.

Q4: Can I make this galette vegetarian or vegan?

A: Yes, easily! This recipe is already vegetarian as written. To make it vegan, you’ll need to substitute the butter in the dough with a vegan butter alternative that is designed for baking (look for ones with a high fat content). For the egg wash, you can use plant-based milk (like almond or soy milk) or a mixture of maple syrup and plant-based milk for browning. For the cheese, use your favorite vegan cheese shreds or crumbles.

Q5: How do I store leftover galette?

A: Leftover galette can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, you can warm it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and the crust is crisp again. You can also reheat individual slices in a microwave, but the crust may become softer. For best results, oven reheating is recommended to maintain the crust’s texture.