Roasted Vegetable Galette with Olives

Roasted Vegetable Galette with Olives

15 Reviews
From: EatingWell Magazine, Fall 2003

The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables—eggplant, bell peppers, zucchini—and cheeses like fontina or Jarlsberg.

Ingredients 8 servings

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  • Crust
  • 1¼ cups all-purpose flour
  • 1 cup whole-wheat pastry flour, (see Ingredient note)
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ⅓ cup water
  • ¼ cup extra-virgin olive oil
  • ½ cup finely chopped pitted Kalamata olives
  • Filling
  • 1½ cups diced peeled carrots, (3 medium)
  • 1½ cups diced peeled parsnips, (3 medium)
  • 1½ cups diced peeled butternut squash, ( ½ medium)
  • 1 cup diced peeled beet, (1 medium)
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons chopped fresh rosemary, or ½ teaspoon dried
  • ½ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1 head garlic
  • 1 cup crumbled creamy goat cheese (4 ounces), divided
  • 1 egg mixed with 1 tablespoon water, for glazing


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  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.) 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.
  2. Meanwhile, preheat oven to 400°F. Coat a large baking sheet with cooking spray.
  3. 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.)
  4. 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.
  5. 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.
  6. Bake the galette at 400°F until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes. Serve warm.
  • Make Ahead Tip: The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.
  • Ingredient Notes: Milled from soft wheat, whole-wheat pastry flour contains less gluten than regular whole-wheat flour. It helps ensure a tender result in baked goods while providing the nutritional benefits of whole grains. It is available in natural-foods stores and large supermarkets. Store it in an airtight container in the refrigerator or freezer.
  • The vegetables should be cut to a uniform size so they cook evenly. Aim for ¾-inch pieces.

Nutrition information

  • Per serving: 382 calories; 20 g fat(6 g sat); 5 g fiber; 41 g carbohydrates; 10 g protein; 108 mcg folate; 38 mg cholesterol; 5 g sugars; 7,099 IU vitamin A; 13 mg vitamin C; 245 mg calcium; 2 mg iron; 704 mg sodium; 371 mg potassium
  • Nutrition Bonus: Vitamin A (142% daily value), Folate (27% dv), Calcium (24% dv), Vitamin C (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 vegetable, ½ lean protein, 3½ fat

Reviews 15

December 30, 2013
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By: EatingWell User
Great concept, meh execution. After some research, I discovered that real galette crust has lots of butter involved, thereby keeping it from becoming hardtack. This recipe tries to use baking powder as a leavening agent instead, but it just doesn't work. I don't know why the dough is supposed to be refrigerated for 30 minutes - it's not a terribly sticky or proteinaceous dough (mine was actually quite dry), and by the time you roll it out 30+ minutes later any leavening provided by the baking powder is already exhausted. There's no point to adding baking powder to a dough if you're not going to cook it immediately. You'll just get a brick like I did. And then there's the top-level highlighted review that says feta is an ok substitution for the chevre. Since that's what I had on hand, I used it. However, between the salty olives and the large amount of cheese in this recipe, feta is a BAD idea. The vegetables and rosemary have a lovely delicate flavor that is just steamrolled by the feta but would probably be enhanced by chevre. Which brings me to the good part of the recipe - roasted parsnips, beets, and carrots. Heavenly. And rosemary is the perfect accompaniment to these sweet earthy veggies. All that sweet goes well with the salt of the olives. But not with hardtack, unfortunately. Again on the downside - I'm not really feeling these recipes that are technically vegetarian but don't really have a complete protein (cheese notwithstanding). It ends up
November 18, 2013
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By: EatingWell User
A Holiday Regular I first made this years ago - probably when first published. It has become our family's go-to main for fall holiday meals. We have some goat-cheese sceptics here so I usually leave it out. This year I'm going to make the same filling with frozen puff pastry, extra roasted garlic, and maybe some crumbled tofu for protein. I'll either roll the pastry like a strudel or surround the filling like a wellington. I feel confident it will be another hit! Pros: Delicious vegetarian main Cons: crust is fussy and crumbly
August 25, 2012
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By: EatingWell User
challenging but worthwhile I decided that if another novice cook could use just whole wheat flour and not the pastry flour, so could I (plus natural food stores are difficult to find in the rural south). I was most nervous about the gallete, especially bc what I know of bread making is you need active yeast. I wasnt sure if that was what we were going for here... I also didn't have kalamata olives (not quite in the budget) but I'm not sure they would have worked in my dough anyway as it appeared a bit dry even after adding extra water. It was cracked and made me even more nervous bc i didn't have an egg on hand for the glaze :( but, the veggies were delicious! I used seasonal veggies (for August in the South) and decided on carrots, beets, summer squash and sweet potatoes, then I threw in half a sweet onion too cause it's delicious. the veggies with the goat cheese were great. As expected, the crust was a bit dry and lacked salt, maybe bc I didn't include the olives? Overall, the boyfriend said it redeemed me of my awful spaghetti al limone from the night before :) I could see myself making this again in the fall, when it seems a more appropriate season for this dish. Pros: great colors, hearty and healthy Cons: difficult crust
August 28, 2011
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By: amarynth
Beautiful and delicious! The colors of the vegetables were gorgeous and this tasted so good. We omitted the olives (I don't care for them) and added some fresh rosemary to the crust. I thought that next time, I'd increase the amount of vegetables, but my boyfriend says that he thought it was the perfect balance between the filling and crust.
December 14, 2010
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By: h_wentworth
Worth the work My crust was pretty cooperative and turned out a great texture and flavor. I used sweet potatoes instead of parsnips, but other than that stuck to the recipe and it was a hit!
February 23, 2010
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By: EatingWell User
This is truly a spectacular meal! Because my husband doesn't like goat cheese, we substituted feta and omitted the salt. I could hardly wait for lunches that week and am still a little ticked my husband ate the last two pieces! The crust worked fine for me. The roasted vegetables are heaven. In fact, I called this heaven on a plate in my blog. Worth every bit of effort and every carb!
November 29, 2009
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made this a couple of times for my veg friends. made it for t-giving one year for the sole veg at dinner & he had to fight everyone off to get some! huge hit! and yes, it is time consuming. that is why it got 4 stars instead of 5. i feel worth it for special occasions & it comes out so pretty too. i am thinking i am going to try my hand at making it g-free next time for a friend w/celiac disease. wish me luck! :)
November 16, 2009
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By: EatingWell User
This "Gullet" didn't work - the dough was a crumbling mess, even after adding water and chilling. We ended up baking the dough separately; it turned out as sort of a hard tack - the olives were tasty though. The roasted veggies were delicious and the goat cheese is a nice touch. Too bad it didn't come together and look like the picture.
November 09, 2009
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By: EatingWell User
I just made this and it was delicious. Since I am an novice cook and always seem to forget something, I forgot to put the cheese in. Still tasted great and lowered the calorie and fat content I presume. I also used regular wheat flour instead of the pastry because I already had it and was too cheap to buy another kind of flour. The bottom of the crust was a little hard but the top was perfect, I don't know how to fix that. I also think I used about the double the amount of squash since I wanted to use the whole thing and not waste it. I'm thinking about making this dish as a Thanksgiving contribution to my family meal. Oh I also used turnips instead of parsnips because I already had it from my CSA box. Added an interesting flavor. Left out the olives on purpose (can't stand the things). My roommate and I really enjoyed this dish even though its was time consuming.
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