This rustic Roasted Vegetable Galette is the perfect dish to make this season. During cold winter days I find myself spending much more time in the kitchen. Cooking comforting dishes feels just so warming and the aroma filling the whole house is amazing. This whole wheat crust is filled with wonderfully colorful seasonal roasted veggies. Wholesome, amazingly flavorful and delicious. Perfect lunch or dinner idea. Serve this winter root vegetable galette on its own or with a side of a simple salad!
WHAT IS A GALETTE?
Galette is a round pastry wrapped with variety of sweet or savory fillings. Galette opposed to a pie is baked on a baking sheet.
CHECK OUT A FEW OF MY FAVORITE SWEET AND SAVORY GALETTES
The best part about making galette is that you can’t really mess it up. The more messy the better. That’s what makes it look rustic! I’m all about that messy look, so galette is my favorite kind of pie to make!
GALETTE CRUST
You will probably think of getting a store bought pie crust at some point, but I would totally recommend you to try out making your own! It’s surprisingly very easy to make, and much healthier too. The crust for this vegetable galette is made with 100% whole wheat flour, extra virgin olive oil, iced cold water and a pinch of salt. The whole wheat flour not only brings nutty flavor to it but also adds a beautiful warm color. An addition of olive oil makes it very flavorful.
HOW TO MAKE A GALETTE
To make this winter vegetable galette, start with a dough. Place all the ingredients in a bowl and mix together until the ball forms. Then refrigerate.
Meanwhile, while the dough is resting in the fridge, cut up all the vegetables and prepare the dressing.
Toss all the vegetables in the dressing and roast until tender and aromatic. Then assemble everything together and bake until the edges of the crust turn golden brown.
WINTER VEGETABLE GALETTE FILLING
To make this galette, I used my favorite root vegetables. Onions, carrots, beets, artichokes and sweet potatoes. I also added an apple for some sweetness! You can use pretty much any vegetables you like to make this recipe. I would also try celery root, radishes, fennel and parsnips.
MUSTARD VINAIGRETTE DRESSING
The key to this galette is the dressing. The aroma of tender roasted vegetables tossed in this simple mustard vinaigrette is delightful. The mix of dijon mustard, avocado oil, maple syrup and fresh thyme make the perfect combination. It enhances the flavor of each vegetable, and helps it roast to a perfection!
The cooking time is longer than active time itself. But I can assure you, it’s worth the wait!
I hope you love this vegan friendly roasted vegetable galette! If you make it yourself, leave a rating and comment below! Also don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
This rustic Roasted Vegetable Galette is made with winter root vegetables roasted to perfection. Wrapped in a whole wheat crust and made vegan friendly!
In a mixing bowl, combine flour, oil, salt and 1/4 cup water. Stir to combine. Add 2 tablespoons of water if the dough is too dry.
Transfer the dough to a lightly floured surface and form into a ball. Wrap in plastic wrap and place in the refrigerator for around 40 minutes.
Meanwhile, heat up an oven to 425F. Line a baking sheet with parchment paper and set aside.
Prepare the dressing. In a small bowl, whisk together avocado oil, dijon, maple syrup and fresh thyme leaves.
Place all the cut up vegetables in a large bowl. Pour the dressing all over the vegetables and toss well to coat all the veggies. Transfer the vegetables onto the baking sheet and spread evenly. Sprinkle a little salt on top of all the veggies. Bake on top rack for 35-40 minutes. Once done turn down the oven to 375F.
Meanwhile vegetables are roasting, roll out your dough into a 13-inch round on a lightly floured surface. Then transfer the dough to a baking sheet. Layer all the roasted veggies in the center of the dough, leaving a 1 1/2 to 2-inch border all around. Gently fold over the pastry border. Bake the galette until the crust is fully cooked and golden brown, about 30-35 minutes. Remove from the oven and let it cool slightly before slicing.
Prep Time:20 minutes
Cook Time:1 hour 20 minutes
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I love this recipe!!! Made it a few times already and it comes out perfect every time. The crust is flaky without any butter and the sauce makes all the difference.
This was absolutely delicious! I used different vegetables, based on what I had, and sautéed on the stove top versus roasting in the oven. I just made one last week, but I’m making two this week!
I LOVE this recipe! I’ve made it so many times & it comes out so delicious. I usually use what I have on hand for filling. The mustard vinaigrette dressing is to die for. I’ve used it as dressing for a salad and it’s better than store bought. The crust is soooo flaky and no grease. You deserve 10 stars for this recipe! Thank you for sharing with the Pinterest community!
5 comments
I love this recipe!!! Made it a few times already and it comes out perfect every time. The crust is flaky without any butter and the sauce makes all the difference.
This was absolutely delicious! I used different vegetables, based on what I had, and sautéed on the stove top versus roasting in the oven. I just made one last week, but I’m making two this week!
That’s amazing! Thank you for sharing!
I LOVE this recipe! I’ve made it so many times & it comes out so delicious. I usually use what I have on hand for filling. The mustard vinaigrette dressing is to die for. I’ve used it as dressing for a salad and it’s better than store bought. The crust is soooo flaky and no grease.
You deserve 10 stars for this recipe! Thank you for sharing with the Pinterest community!
So happy to hear that! Thank you Angie!