Vegan Roasted Vegetable Galette
1 h 20 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 55 min | 1 h 20 min |
Introduction
This vegan roasted vegetable galette looks rustic and fancy, but it starts with a store-bought crust and simple pantry veggies.
Sweet onions, tender eggplant, zucchini, and peppers roast together until caramelized, then get tucked into a crisp, flaky shell.
It makes a cozy meatless main for brunch, a light dinner with salad, or a colorful centerpiece for holiday tables.
Ingredients (6 servings)
Ingredients for the Crust
Ingredients for the Filling
Ingredients for Assembly
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How to Make Vegan Roasted Vegetable Galette
-
Preheat the oven and prepare your pan
Preheat your oven to 400°F and place a rack in the center.
Line a large baking sheet with parchment paper for easier cleanup and to prevent sticking.
-
Prep the vegetables
Thinly slice the onions, dice the eggplant into ½-inch cubes, slice the zucchini, and chop the bell peppers.
Keep the vegetables in separate piles so the onions can get a head start in the pan.
-
Cook the onions until soft and golden
Heat the 2 tablespoons olive oil in a large skillet over medium heat.
Add the sliced onions and cook, stirring often, until very soft and lightly golden, about 12 to 15 minutes.
-
Sauté the remaining vegetables
Stir in the eggplant, zucchini, red bell pepper, and yellow bell pepper.
Cook until the vegetables are tender and starting to brown in spots, about 10 to 12 minutes.
Add the garlic and cook for one minute, stirring constantly so it does not burn.
-
Season and cool the filling
Sprinkle the vegetable bouillon, thyme, oregano, salt, and black pepper over the vegetables.
Stir well to coat everything evenly, then taste and adjust the salt if needed.
Transfer the mixture to a large plate or shallow bowl and let it cool to just warm.
-
Prepare the crust
Unroll the vegan pie crust on a lightly floured surface if it comes rolled.
Gently roll it out into a roughly 12-inch circle, patching any cracks with your fingers.
Transfer the crust to the prepared baking sheet and let it relax for a few minutes.
-
Assemble the galette
Spread the Dijon mustard over the center of the crust, leaving a 2-inch border uncovered.
Spoon the cooled vegetable mixture onto the mustard in an even layer.
Fold the edges of the crust up and over the filling, pleating as you go to form a rustic shape.
-
Brush and bake
Brush the exposed crust with the remaining tablespoon of olive oil for extra color and crispness.
Bake the galette until the crust is deep golden and the vegetables are sizzling, about 30 to 35 minutes.
Let the galette rest for at least 10 minutes before slicing so the filling can set slightly.
Substitutions
- Vegan puff pastry for the crust
- Swap the vegan pie crust for thawed vegan puff pastry to get a lighter, flakier, bakery-style galette.
- Different vegetables for the filling
- Use mushrooms, cherry tomatoes, or thinly sliced fennel in place of some of the eggplant or zucchini. They roast beautifully and add extra sweetness and umami without changing the overall feel of the galette.
- Whole-grain mustard instead of Dijon
- Whole-grain mustard gives the base a little texture and a slightly milder tang while keeping the same savory backbone.
Tips
- Salt the eggplant lightly if it seems seedy
- If your eggplant has many seeds, sprinkle it with a pinch of salt and let it sit ten minutes. This can help tame any bitterness without needing an extra step in the pan.
- Do not rush cooling the filling
- Warm filling is fine, but very hot vegetables will melt the crust fat and shrink the galette. Giving it a short rest keeps the bottom from turning soggy.
- Shape the galette right on the parchment
- Build the galette directly on the lined baking sheet so you never have to move the delicate assembled crust.
- Use convection if your oven has it
- If you have a convection setting, bake at 375°F and start checking a little earlier for deep golden color. The fan helps the crust brown while keeping the vegetables juicy.
- Serve warm or at room temperature
- This galette tastes great freshly baked, but it also holds up well for a couple hours at room temperature.
Nutrition Facts *
| Energy | 306 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 17 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the bottom crust from getting soggy?
- Make sure the vegetables cook down and release most of their moisture before they go on the crust. Spreading mustard directly on the dough also creates a thin barrier that helps protect the pastry.
- Can I make this galette ahead of time?
- You can cook the vegetable filling up to two days ahead and store it in the fridge. Assemble and bake the galette right before serving for the best texture and color.
- What if I only have a smaller pie crust?
- Use less filling so you can still leave a border for folding, and expect a slightly taller center. Any extra cooked vegetables are delicious over grains or tucked into a sandwich.
- Can I freeze leftover slices of the galette?
- Yes, cool the slices completely, wrap them well, and freeze for up to two months. Reheat on a baking sheet in a 350°F oven until hot and crisp again.
Serving Suggestions
This vegan roasted vegetable galette makes a lovely centerpiece alongside a simple green salad with lemony vinaigrette.
For a cozy touch, pair it with a bowl of tomato soup or a glass of earthy red wine.
More pairings:
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