This easy Vegetable Galette is an elegant and tasty mix of Mediterranean veggies, flaky crust, goat cheese, and herbs. This ratatouille open pie is simple enough for weeknights but elegant enough for Thanksgiving or Christmas.
A vegetable galette is a rustic open pie with the edges folded over the filling, leaving the centre filling exposed. It is one of those satisfying recipes that looks impressive but doesn’t take a ton of effort.
When I think of a galette, I picture a rustic tart with golden, flaky edges, filled with colorful vegetables and a hint of cheese.
You can taste every layer—the crisp, buttery crust, the soft zucchini, tomatoes, and eggplant, and the hit of garlic and herbs.
I love how this galette strikes a perfect balance between fresh flavors and hearty textures.
If you’ve never made a galette before, don’t worry—it’s a lot like making a pie but without the fuss of perfect edges. In fact, the more “rough” it looks, the better!
TIP: You can make it even faster with store bought shortcrust pastry.
And while I’ll admit I enjoy eating it warm, this Mediterranean vegetable galette is also great at room temperature, making it perfect for picnics, potlucks, or even a light lunch.
We also love serving this ratatouille galette as a vegetarian option for Thanksgiving or Christmas - the red and greens of the veggies are nice and festive. Plus, you can make it ahead and heat it up before serving.
If you're looking for other showstopping vegetable pies and pastry dinners, then be sure to check out this Onion Tarte Tatin, or Mushroom Wellington.
Jump to:
What is a Galette?
A galette is a rustic, free-form tart that can be sweet or savory.
Unlike traditional tarts or pies, galettes are made by folding the edges of a single sheet of pastry dough over the filling, leaving the center exposed.
This creates a casual, open-faced look that's both charming and simple to make.
Originating in French cuisine, galettes are typically filled with fruits, vegetables, or cheese, and they have a flaky, buttery crust that complements a variety of flavors. Try it in an apple galette or butternut galette.
Why You'll Love This Recipe
- Easy but Impressive: It’s visually appealing and has a rustic charm that makes it look harder than it actually is.
- Flavorful Layers: Every bite brings you buttery crust, fresh vegetables, savory herbs, and a bit of goat cheese.
- Flexible and Customizable: Great for using whatever veggies you have on hand.
- Holiday Veggie Option: This pretty ratatouille galette is a perfect veggie (or vegan with adaptations) option for Easter, Thanksgiving or Christmas.
- Perfect for Any Time of Day: Serve it as a brunch dish, light lunch, or even a main meal with a side salad.
- Enjoy Warm or Cold: This galette tastes great warm but is also lovely at room temperature—ideal for picnics or parties.
Ingredients
For the shortcrust pastry:
- All-Purpose Flour: Forms the base of the crust. You could use whole wheat for a nuttier flavor, though the crust will be a bit denser.
- Salt: Enhances flavor in both the crust and the vegetables.
- Butter (or Vegan Butter): Cold butter is key to a flaky crust. Vegan butter or margarine works just as well if you’re going dairy-free.
- Cold Water: Helps bring the dough together without making it sticky. Adding it gradually ensures the crust isn’t overworked.
TIP: You can also use a store bought shortcrust pastry or a vegan version.
For the ratatouille vegetable galette:
- Zucchini (Courgette): Thinly sliced for a tender texture. Swap with yellow squash for a pop of color.
- Eggplant (Aubergine): Adds depth and a slight creaminess when baked. If you’re not a fan, skip it and add more of another vegetable.
- Red Bell Pepper: Brightens up the galette with sweetness and color.
- Tomatoes: Juicy and flavorful, especially when in season. If you’re using tomatoes that are very juicy, pat them dry to avoid a soggy crust.
- Olive Oil: Lightly coats the vegetables, adding richness without overwhelming the fresh flavors.
- Fresh Thyme and Rosemary: Herbs add a pop of flavor. If you don’t have fresh herbs, dried thyme and rosemary work fine.
- Goat Cheese: Adds a creamy, tangy element. Feel free to use a different soft cheese like feta or omit it for a lighter version.
- Garlic: This gives a subtle depth to each bite.
- Egg (for Egg Wash): Helps give the crust a golden, glossy finish. Substitute with milk (plant-based if needed) if you want to skip the egg.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
For the crust
In a large mixing bowl, whisk together the flour and salt.
Add the cold butter (or vegan butter), cut into small cubes. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, and mix just until the dough forms. Avoid overworking the dough.
Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes while you prepare the vegetables.
Preheat the oven to 400°F (200°C).
Slice the zucchini, eggplant, tomatoes, and red bell pepper as thinly as possible, ideally using a mandoline to get uniform slices.
In a large bowl, gently toss the vegetable slices with olive oil, thyme, rosemary, salt, and pepper.
On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer the dough to a parchment-lined baking sheet.
Mix the garlic into the melted butter and spread across the center of the dough, leaving a 2-inch (5 cm) border around the edges.
Sprinkle the goat cheese (or vegan cheese) over the garlic butter.
Starting from the outer edge of the butter circle, layer the vegetable slices in alternating colors, slightly overlapping them in concentric circles. Continue layering until you reach the center.
Gently fold the edges of the dough up over the vegetables, pleating as you go, leaving the center exposed.
Lightly beat the egg with 1 tablespoon of water then brush the folded edges of the crust (or use milk or plant-based milk).
Bake at 400°F (200°C) for 35–40 minutes, or until the crust is golden and crisp and the vegetables are tender.
TIP: If the crust is browning too quickly, cover the galette in foil.
Variations
- Different Veggies: Try adding mushrooms, thinly sliced sweet potatoes, or even asparagus for a seasonal twist.
- Cheese Swaps: Feta, blue cheese, or even shredded mozzarella are all delicious alternatives. Or leave out the cheese entirely.
- Spice It Up: Add a sprinkle of red pepper flakes or a pinch of smoked paprika for a bit of warmth.
- Herb Choices: Experiment with basil, parsley, or oregano instead of (or along with) thyme and rosemary.
Serving Suggestions
- Serve warm with a simple green salad for a complete meal.
- Cut into wedges for a shareable appetizer.
- Include it as a vegetarian option for a holiday meal.
- Add a side of tangy yogurt or herbed sour cream for dipping.
- Perfect as a brunch centerpiece alongside scrambled eggs or a frittata.
- Great for picnics or packed lunches since it holds up well at room temperature.
Storage
Once baked, store the galette in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through.
The Cuisine
This vegetable galette recipe brings a rustic French flair to the table.
Galettes, in general, are a staple of French cuisine, and they can be sweet or savory.
This version uses mediterrenean vegetables, typically used in ratatouille, and herbs for a dish that’s simple yet elegant.
Its origins are in the French countryside, where farmers would use fresh produce and basic ingredients to create dishes that are humble yet delicious.
This galette captures that spirit beautifully, blending flavors and textures in a way that’s both nourishing and satisfying.
Recipe Tips
- Keep the Butter Cold: Cold butter is essential for a flaky crust. Try using a pastry cutter or a fork instead of your hands to avoid melting the butter.
- Mandoline Magic: A mandoline is your friend here for even, thin slices, especially with the zucchini and eggplant.
- Layer Thoughtfully: Overlap the vegetables slightly for a fuller-looking galette, and alternate colors for a visual appeal.
- Don’t Overdo the Cheese: A light sprinkle is perfect here—too much cheese could make the crust soggy.
- Vegan Option: Use vegan pastry and vegan butter, omit the goat cheese or substitute with vegan cheese, and brush with plant-based milk.
- Mandoline Tips: Be cautious when slicing the vegetables. Uniform, thin slices create the best texture and visual appeal, but always use the guard for safety.
- Make Ahead: The dough can be made ahead and refrigerated for up to 2 days or frozen for longer storage.
FAQ
Not for this recipe. Leaving the skins on helps them hold their shape and adds a nice color.
A sharp knife and careful cutting will work, though the slices may be a bit thicker.
Pat down extra-juicy vegetables, like tomatoes, to remove excess moisture.
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
📖 Recipe
Ratatouille Vegetable Galette
Equipment
- Mandoline or knife
- Baking sheet
- Bowls
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour 120g (plain flour)
- ½ teaspoon salt
- ½ cup cold unsalted butter 115g (vegan: use vegan butter or margarine)
- 4 tablespoons cold water 60ml
For the Vegetables:
- 1 zucchini (courgette), thinly sliced on a mandoline
- 1 eggplant (aubergine), thinly sliced on a mandoline
- 1 red bell pepper thinly sliced into rings
- 2 large tomatoes thinly sliced on a mandoline
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 teaspoon fresh rosemary finely chopped
- Salt and pepper to taste
For Assembly:
- ¼ cup goat cheese 30g (omit for vegan)
- 2 tablespoons butter melted (vegan: use dairy free butter)
- 2 garlic cloves minced
- 1 egg for the egg wash, alternatively use 1 tablespoon milk or plant-based milk for brushing the crust
- 1 teaspoon fresh basil or thyme for garnish
Instructions
For the crust
- In a large mixing bowl, whisk together the flour and salt.
- Add the cold butter (or vegan butter), cut into small cubes. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, and mix just until the dough forms. Avoid overworking the dough.
- Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes while you prepare the vegetables.
For the vegetables
- Preheat the oven to 400°F (200°C).
- Slice the zucchini, eggplant, tomatoes, and red bell pepper as thinly as possible, ideally using a mandoline to get uniform slices.
- In a large bowl, gently toss the vegetable slices with olive oil, thyme, rosemary, salt, and pepper.
Roll the crust
- On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer the dough to a parchment-lined baking sheet.
To assemble
- Mix the garlic into the melted butter and spread across the center of the dough, leaving a 2-inch (5 cm) border around the edges.
- Sprinkle the goat cheese (or vegan cheese) over the garlic butter.
- Starting from the outer edge of the butter circle, layer the vegetable slices in alternating colors, slightly overlapping them in concentric circles. Continue layering until you reach the center.
- Gently fold the edges of the dough up over the vegetables, pleating as you go, leaving the center exposed.
- Lightly beat the egg with 1 tablespoon of water then brush the folded edges of the crust (or use milk or plant-based milk).
- Bake in the preheated oven for 35–40 minutes, or until the crust is golden and crisp and the vegetables are tender. If the crust is browning too quickly, cover the galette in foil.
- Once out of the oven, let the galette cool slightly. Garnish with fresh basil or thyme before slicing.
- Serve warm or at room temperature.
Notes
Mandoline Tips: Be cautious when slicing the vegetables. Uniform, thin slices create the best texture and visual appeal, but always use the guard for safety.
Make Ahead: The dough can be made ahead and refrigerated for up to 2 days or frozen for longer storage.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Comments
No Comments