Vegan Roasted Vegetable Galette
1 h 10 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
This savory vegan galette is a French-style free-form pie loaded with jammy onions and caramelized eggplant, zucchini, and peppers, boosted with garlic, thyme, oregano, and a touch of bouillon for real depth.
With a crisp store-bought crust and a swipe of Dijon, it bakes up golden and travels like a champ, perfect for weeknight dinner with a salad, lazy brunch, or a potluck where you plan to show up and shut it down.
Ingredients (4 servings)
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Ingredients for the Crust
- 1 vegan pre-made 9-inch refrigerated pie crust vegan pre-made 9-inch refrigerated pie crust 1 ct
Ingredients for the Filling
- 2 Tbsp olive oil olive oil
- 2 medium onions, thinly sliced onions 2 ct medium
- 1 small eggplant, diced into ½-inch cubes eggplant 1 ct small
- 1 zucchini, sliced into half-moons zucchini 1 ct
- 1 red bell pepper, chopped red bell pepper 1 ct
- 1 yellow bell pepper, chopped yellow bell pepper 1 ct
- 2 cloves garlic, minced garlic 0.18 head
- ½ tsp granulated vegetable bouillon granulated vegetable bouillon 0.07 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ tsp dried oregano dried oregano 0.06 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for Assembly
- 2 Tbsp Dijon mustard Dijon mustard 1.14 oz
- 1 Tbsp olive oil olive oil
How to Make Vegan Roasted Vegetable Galette
-
Preheat and prep the crust
Heat the oven to 400 F and line a large baking sheet with parchment.
Unroll the vegan pie crust onto the parchment and keep it chilled while you cook the vegetables so it stays firm and flakes nicely.
-
Optional but smart: draw out eggplant moisture
Toss the diced eggplant with a pinch of the salt and let it stand 10 to 15 minutes to purge excess moisture.
Blot well with a clean towel so it roasts instead of steaming.
-
Soften the onions
Warm 2 tablespoons olive oil in a large skillet over medium heat.
Add the sliced onions with a small pinch of salt and cook, stirring, until soft and lightly golden, about 8 to 10 minutes.
-
Cook the remaining vegetables
Add the eggplant, zucchini, red bell pepper, and yellow bell pepper to the skillet and spread into an even layer so they get contact with the pan.
Cook, stirring occasionally, until the vegetables are tender and most moisture has evaporated, about 8 to 10 minutes.
-
Season like you mean it
Add the minced garlic, vegetable bouillon, dried thyme, dried oregano, remaining salt, and black pepper.
Cook 1 minute more until fragrant, then taste and adjust seasoning so the mixture is boldly savory.
-
Mustard base and barrier
Spread the Dijon mustard over the center of the chilled crust, leaving a 2 inch border all around to fold later.
The mustard creates a flavor punch and a moisture barrier that keeps the bottom crisp.
-
Assemble and fold
Spoon the vegetable mixture evenly over the mustard, keeping that 2 inch border clean.
Fold the edges of the crust up over the filling, pleating as you go, and press the folds firmly so they stay put.
-
Finish and bake
Brush the crust with 1 tablespoon olive oil for color and crispness.
Bake on the center rack until the crust is deep golden and the vegetables are sizzling, 30 to 35 minutes, rotating the pan once for even browning.
-
Rest and slice
Let the galette rest 10 minutes so the juices settle and the bottom stays crisp.
Slice with a sharp knife on a wooden board and serve hot or warm.
Substitutions
- Use vegan puff pastry instead of pie crust
- For a taller, flakier galette, swap the pie crust with thawed vegan puff pastry and bake until deeply golden, which delivers shattering layers and an extra-buttery vibe without the butter.
- Swap eggplant with mushrooms
- Replace the eggplant with an equal volume of cremini or portobello mushrooms to get a meaty chew and deep umami while keeping the filling juicy but not watery.
- Trade Dijon for olive tapenade
- Spread a thin layer of vegan olive tapenade in place of Dijon to add briny depth and a silky base that still protects the crust and plays beautifully with peppers and zucchini.
Tips
- Dry out the veg for a crisp bottom
- Cook the vegetables until the pan looks almost dry because any extra moisture will steam the crust and kill your crunch.
- Keep the dough cold, always
- Chill the assembled galette for 10 minutes before baking so the fat stays solid and the crust sets into flaky layers instead of slumping.
- Season in layers
- Salt the onions early, the vegetables mid-cook, and taste after adding bouillon so every bite lands seasoned, not just the surface.
- Use parchment for stress-free transfer
- Build and bake right on parchment so you can slide the galette cleanly onto a rack to rest without risking cracks.
- Cut clean, not crushed
- Use a sharp, honed knife or a pizza wheel and commit to straight cuts to avoid dragging the filling and tearing the crust.
- Waste nothing
- Save any vegetable trimmings for a quick broth or simmer them in water for 15 minutes to make a light stock you can use in tomorrow’s soup.
Nutrition Facts *
| Energy | 320 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 16 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I prevent a soggy bottom?
- Cook the vegetables until most of their moisture is gone, spread Dijon as a barrier, and bake on a preheated baking sheet or the lower third of the oven so the bottom gets strong heat.
- My crust is cracking while folding, what should I do?
- If it cracks, pinch it back together and brush a little olive oil over the seams, then chill 5 minutes to firm up before baking.
- Can I make this ahead?
- Cook the filling up to 2 days ahead and chill it, then assemble and bake the day you serve so the crust stays crisp and fresh.
- What if my eggplant tastes bitter?
- Salt and rest the diced eggplant for 10 to 15 minutes, blot well, and make sure it gets enough browning in the pan to develop sweetness that counters bitterness.
- Can I freeze the galette?
- Freeze the fully baked galette until solid, wrap tightly, and reheat at 375 F directly from frozen until hot and re-crisped, about 20 to 25 minutes.
Serving Suggestions
Big city move: finish with a drizzle of balsamic glaze and a shower of torn basil, then serve with a lemony arugula salad to cut through the richness and make the veggies sing.
For a spicy wink, sprinkle crushed red pepper and a few briny capers on top, and pour something crisp like a sauvignon blanc or iced black tea to keep the bite lively.
More pairings:
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