Save to Pinterest This savory galette is my favorite answer to what to make for dinner when I want something cozy yet showstopping. A buttery golden crust envelops a creamy roasted garlic and Parmesan filling with tender vegetables all baked to perfection for a meal that feels both rustic and elegant. It comes together with simple ingredients but never fails to impress, perfect for a laid-back dinner with friends or a hearty centerpiece for a Sunday supper.
The first time I baked this galette, it reminded me so much of countryside picnics and family gatherings in autumn. Now it is the recipe I keep handy for cozy weekend dinners and to wow friends at casual dinner parties.
Ingredients
- All-purpose flour: gives the crust structure and tenderness look for finely milled flour for the best texture
- Unsalted cold butter: creates flaky layers use real butter and keep it very cold until mixing
- Sea salt: brightens all flavors in both filling and dough opt for fine grain for easy blending
- Ice water: brings the dough together with minimal gluten development always use ice cold to prevent a tough crust
- Whole head of garlic: roasted until sweet and mellow pick fresh firm heads for the best flavor
- Olive oil: used for roasting and sautéing extra virgin adds a nice fruitiness
- Zucchini: offers a gentle backbone and moisture thin and firm zucchini are best for slicing
- Yellow onion: provides savory sweetness look for golden-skinned and medium sized
- Cremini or button mushrooms: add umami use firm fresh mushrooms without spots
- Parmesan cheese: sharp salty and deeply savory choose a real wedge and grate it yourself if possible
- Ricotta cheese: keeps the filling light and creamy opt for whole milk for the richest flavor
- Black pepper and more salt: round out seasoning use freshly ground pepper for warmth
- Thyme: infuses the filling with herbal depth fresh is ideal or use dried if that is all you have
- Egg: for brushing over the crust for a golden finish use free range for the brightest color
- Extra Parmesan and parsley for garnish: adds freshness and more flavor
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius so it’s properly heated when you are ready to bake the galette
- Roast the Garlic:
- Take a large head of garlic and slice off the top just enough to expose the cloves Place it on a piece of foil and drizzle one tablespoon of olive oil over the top Wrap the garlic tightly in the foil and roast for about thirty to thirty five minutes until the cloves are very soft and fragrant Let it cool then squeeze the garlic out of the skins
- Make the Crust:
- In a large mixing bowl combine your all purpose flour and salt Cut in the cold cubed butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbly sand Add the ice water one tablespoon at a time and mix gently with a fork until the dough just comes together Shape it quickly into a disk wrap in plastic and chill in the refrigerator for at least thirty minutes so the gluten can relax and the butter stays cold
- Prepare the Vegetables:
- Heat the remaining olive oil in a large skillet over medium heat Add the thinly sliced onion and sauté for about five minutes stirring occasionally until soft and translucent Stir in the sliced zucchini and mushrooms Cook for five to seven minutes more until the vegetables are tender and most of their moisture has evaporated This helps prevent a soggy crust Season everything with salt pepper and thyme Remove from the heat and let cool slightly
- Mix the Filling:
- In a large bowl gently combine the soft roasted garlic cloves ricotta cheese and grated Parmesan Mix in the sautéed vegetables making sure the filling is cohesive and well distributed
- Roll the Dough:
- Lightly dust your work surface with flour Roll the chilled dough into a twelve inch circle that is about one eighth inch thick Carefully transfer this dough round to a sheet of parchment paper set on a baking sheet
- Assemble the Galette:
- Spoon the filling evenly over the dough leaving a generous two inch border around the edges Fold the dough edges up and over the filling pleating as you go This rustic pleating gives the galette its signature look and helps to corral the filling
- Finish and Bake:
- Brush the crust edges with the beaten egg to give a glossy golden color Just before baking sprinkle extra grated Parmesan over the crust and filling for added flavor Bake for thirty five to forty minutes until the crust is deeply golden and crisp and the filling is set Let the galette cool at least ten minutes then slice and garnish with chopped parsley if you like
Save to Pinterest Whenever I make this galette I always sneak an extra handful of mushrooms into the filling because their savory flavor pairs so perfectly with the sweet roasted garlic. My youngest once declared it the best dinner ever and I think it was the crispy golden crust that won him over.
Storage Tips
Let the galette cool completely before covering and refrigerating in an airtight container It will stay fresh for up to three days and reheats beautifully in a low oven If you want to freeze it wrap individual slices tightly for a quick heat and eat meal later
Ingredient Substitutions
Try thinly sliced eggplant or red bell peppers in place of zucchini for a different flavor profile If you are dairy sensitive experiment with lactose free cheese blends Or opt for a gluten free flour blend to keep the crust tender without wheat
Serving Suggestions
This galette is delicious served warm or at room temperature Pair it with a crisp arugula salad tossed in lemon vinaigrette or as a hearty component of a vegetarian holiday spread It is also an excellent brunch option topped with a runny fried egg
Cultural and Historical Context
The galette originated in France as a rustic freeform tart meant to make use of whatever local produce and cheese was on hand Over centuries it has evolved into both a sweet and savory dish and now graces tables from Parisian apartments to cozy country kitchens
Seasonal Adaptations
Swap in roasted butternut squash and sage for deeper autumn flavors Use asparagus spears and peas in the filling when spring produce is abundant Add cherry tomatoes and basil in summer for a bright pop of color and freshness
Helpful Notes
Cut the crust with a sharp knife for defined slices Be sure the vegetables have given up most of their water before adding to the galette Parmesan can go on both the crust and the filling for a double layer of flavor
Success Stories
I have brought this galette to several potlucks where it always disappears within minutes Guests marvel at how homemade the crust tastes and how creamy and flavorful the roasted garlic filling is Once a friend texted me her thanks and called it her new favorite meatless main
Freezer Meal Conversion
After baking completely let the galette cool Wrap well in foil then in a freezer bag Label and freeze for up to two months You can reheat slices directly from frozen at 325 degrees Fahrenheit until warmed through
Save to Pinterest This galette never fails to impress at gatherings or for a memorable family meal. Slice it warmly and enjoy as the centerpiece—each bite is pure comfort.
Common Recipe Questions
- → What makes the crust flaky?
Cold, cubed butter cut into flour and minimal mixing yield a tender, flaky texture similar to classic pastry.
- → Can I substitute the vegetables?
Yes, try sliced eggplant, bell peppers, or your favorites for unique flavor profiles and seasonal variety.
- → How should I serve it?
Slice and serve with a crisp green salad and chilled white wine for a balanced, elegant meal.
- → Is the dish vegetarian?
Yes, the filling features vegetables and cheeses; check Parmesan labels to confirm suitable vegetarian rennet.
- → How do I ensure the crust isn't soggy?
Cook vegetables until moisture is released and evaporated, and allow the galette to cool slightly before slicing.
- → Can I make the crust gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour for a satisfying gluten-free alternative.