Roasted Vegetable Galette With Olives
Updated April 30, 2024
- Total Time
- 1 hour 40 minutes, plus 30 minutes' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups all-purpose flour
- 1cup whole-wheat pastry flour
- 2teaspoons baking powder
- 1teaspoon sugar
- ½teaspoon salt
- ⅓cup water
- ¼cup extra-virgin olive oil
- ½cup finely chopped pitted Kalamata olives
- 1½cups diced peeled carrots (3 medium)
- 1½cups diced peeled parsnips (3 medium)
- 1½cups diced peeled butternut squash (½ medium)
- 1cup diced peeled beet (1 medium)
- 2tablespoons extra-virgin olive oil, divided
- 2teaspoons chopped fresh rosemary or ½ teaspoon dried
- ½teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1head garlic
- 1cup crumbled creamy goat cheese (4 ounces), divided
- 1egg mixed with 1 tablespoon water for glazing
Crust
Filling
Nutritional analysis per serving (8 servings)
318 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 8 grams protein; 415 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)
- Step 2
Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.
- Step 3
Meanwhile, preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray.
- Step 4
To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)
- Step 5
Transfer the vegetables to a bowl. Unwrap the garlic and let cool slightly. Squeeze the garlic cloves into a small bowl; add the remaining 1 tablespoon oil and mash with a fork. Add the mashed garlic to the roasted vegetables and toss to mix. Add ¾ cup goat cheese and toss to coat.
- Step 6
To assemble galette: Roll the dough into a rough 14-inch circle about ¼ inch thick. Coat a baking sheet with cooking spray and place the dough on it. Arrange the roasted vegetables on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go. Scatter the remaining ¼ cup goat cheese over the vegetables. Stir egg and water briskly; brush lightly over the crust.
- Step 7
Bake the galette at 400 degrees until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes. Serve warm.
Private Notes
Comments
Every time I bake with whole wheat flour I say never again! It makes for a dry, heavy crust especially in this recipe where it is rolled out 1/4" and olive oil is the shortening . Loved the filling and will make again with a butter/flour tart crust. Skip the whole wheat!!!!!
I did a variation of this recipe with Gruyere instead of goat cheese, and no olives in the dough. I also think you can roll the dough to slightly thinner than 1/4 inch. The result came out less heavy than the initial recipe, but still delicious.
I made this as a last minute dinner and substituted Boursin with garlic and herbs for the goat cheese, along with some zucchini and yellow squash and less butternut squash. I think it was a delicious sweet/savory combination. I did not think the crust was too heavy or dry but I did use the whole wheat pastry flour, not regular whole wheat flour. My husband thought a sauce would be nice with it, but he is French and likes sauce on most things!
Agreed, the whole wheat crust was dreadful. I had my doubts about it but decided to follow the recipe(big mistake). I only used root vegetables for the filling, which was very tasty but wish I'd cut back on the garlic. The Huz and I ate a small slice initially, then ended up digging out the filling and abandoning the crust.
Added an additional 2 tablespoons butter to the olive oil in the crust—it was not coming together and seemed dry. In the future I would cut the whole wheat flour back to half of what was used in the recipe and replace with all purpose white flour. Made this according to the recipe except used caramelized onions instead of parsnips as we did not have parsnips. The roasted garlic flavor was wonderful.This took much more time to make and to bake than indicated, but was delicious.
This was beautiful! Unlike many other commenters on here I didn't think the crust was too heavy. I did use whole wheat pastry flour instead of regular whole wheat flour though (as the recipe says). I did think though that the veggie filling/topping was a bit dry..not sure how I could have avoided that?