Roasted Vegetable Galette with Olives

From EatingWell: Fall 2003, The Essential EatingWell Cookbook (2004)

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

Create a Review

13 Reviews for Roasted Vegetable Galette with Olives

11/09/2009

borgy4726

In all fairness, I haven't made this yet.. but I can tell by the ingredients, nutritional value, etc. that this has more carbs than I would want and that the crust is as stated by Ellen.. too much for the veggies. I would definitely use the other, suggested veggies for less net carbs/ lower calories and probably taste. Good try but needs improvement.

Comments

11/09/2009

Anonymous

This was way too time consuming for busy working moms.

Comments

09/22/2009

Anonymous

This was not as good as I'd hoped. I made it exactly per the recipe. The ratio of crust to filling was too high, so I'd add more of the vegetables. Additionally, the crust is too "biscuit-like" - a puff pastry or shortcrust pastry would be much better (and easier to roll more thinly).

Ellen, Oakton, VA

Comments