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Roasted Vegetable Galette with Olives

Fall 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3 (102 votes)

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.



READER'S COMMENT:
"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...
Roasted Vegetable Galette with Olives Recipe

15 Reviews for Roasted Vegetable Galette with Olives

02/23/2010
Anonymous

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!

Comments
11/29/2009

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! :)

Comments
11/16/2009
Anonymous

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.

Comments
11/09/2009
Anonymous

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.

Comments
11/09/2009
Anonymous

Only one gram of protein? Doesn't sound right.... If it is, we could add some drained, crumbled tofu or canned beans to up the amount.

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