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Vegetable Galette

This vegetable galette is essentially a savory tart with roasted vegetables--carrots, potatoes, and asparagus--and a ridiculously indulgent cheese sauce atop a quick, easy, flaky, buttery pastry crust. Sorta like pizza gone to finishing school.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 4 servings
Calories: 507 kcal
Course: Main Course
Cuisine: French

Ingredients

For the pastry
  • 1 1/4 cups all-purpose flour plus more for the work surface
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 stick unsalted butter frozen
  • 1/3 cup ice water plus more if needed
  • milk for brushing
For the toppings
  • 3 medium carrots
  • 4 ounces baby red potatoes (about 2 potatoes)
  • 4 ounces asparagus (about 6 spears)
  • 4 scallions
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon finely grated lemon zest
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup sour cream or quark
  • 2 tablespoons freshly grated Parmesan cheese

Instructions

Make the pastry
    Cup of Yum
  1. Whisk the flour, salt, and pepper together in a large bowl. Place a box grater over the bowl and grate the butter on the large holes. Gently toss the grated butter in the flour to distribute it evenly. Stir in the ice water with a fork until the flour mixture is evenly moistened. If the dough seems very dry, add 1 to 2 teaspoons more water and stir to thoroughly combine. Scrape the dough onto a work surface, gather up any crumbs, and knead gently just until the dough comes together, about 2 minutes. Shape it into a disk, wrap it in plastic wrap, and refrigerate until well chilled, about 1 hour.
  2. On a lightly floured piece of parchment paper, roll out the dough to a 14-inch (35-cm) round. Slide the parchment paper, with the dough, onto a rimmed baking sheet and refrigerate for 15 minutes.
Assemble the galette
  1. Preheat the oven to 450°F (232°C).
  2. While the dough is in the fridge, slice the carrots on the diagonal to 1/8-inch to 1/16-inch (3-mm to 1 1/2-mm) thickness. Slice the potatoes to 1/8-inch to 1/16-inch (3-mm to 1 1/2-mm) thickness. Trim the asparagus spears and cut them into 1 1/2-inch (4-cm) lengths. Cut the scallions into 1 1/2-inch (4-cm) lengths.
  3. In a large bowl, gently toss the carrots, potatoes, asparagus, scallions, oil, and lemon zest until completely coated. Season with salt and pepper.
  4. In a small bowl, stir the sour cream or quark and Parmesan together. Take the dough out of the fridge and spread the cream mixture evenly over the dough, leaving a 1 1/2-inch (4-cm) uncovered edge all around. Scatter the vegetable mixture on the cream mixture. Fold the edge of the pastry up and over the vegetables to create a folded-over border and an exposed center. Lightly brush the edge of the dough with milk, being careful not to let any milk drip beneath the dough.
  5. Bake the galette for 20 to 25 minutes, until the pastry is lightly browned and the vegetables are tender. Let the tart cool slightly on the baking sheet. Slide the parchment paper and tart onto a cutting board and cut it into wedges. Serve hot, warm, or at room temperature.

Nutrition Information

Serving 1serving Calories 507kcal (25%) Carbohydrates 42g (14%) Protein 8g (16%) Fat 35g (54%) Saturated Fat 19g (95%) Monounsaturated Fat 11g Trans Fat 1g Cholesterol 78mg (26%) Sodium 541mg (23%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 507

% Daily Value*

Serving 1serving
Calories 507kcal 25%
Carbohydrates 42g 14%
Protein 8g 16%
Fat 35g 54%
Saturated Fat 19g 95%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 78mg 26%
Sodium 541mg 23%
Fiber 4g 16%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.