Roasted Vegetable Galette with Herbed Cheese
This stunning roasted vegetable galette is a showstopper at any potluck! Encased in a flaky, buttery crust, it's filled with seasonal vegetables like zucchini, bell peppers, and sweet onions, all topped with a creamy herbed cheese that perfectly balances the earthy flavors. Easy to slice and serve, it’s the perfect vegetarian centerpiece that will impress even the non-vegetarians!
ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 4 tablespoons ice water
- 2 medium zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, thinly sliced
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 8 ounces cream cheese, softened
- ¼ cup fresh goat cheese, crumbled
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 egg (for egg wash)
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a large bowl, mix flour and salt. Add chilled butter and blend until the mixture resembles coarse crumbs.
- 3.
Stir in ice water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 4.
Toss zucchini, bell peppers, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until tender.
- 5.
In a bowl, mix cream cheese, goat cheese, thyme, garlic powder, and season with salt and pepper.
- 6.
Roll out the chilled dough on a floured surface to a 12-inch circle. Transfer to a lined baking sheet.
- 7.
Spread the cheese mixture on the crust, leaving a 2-inch border. Layer the roasted vegetables on top.
- 8.
Fold the edges over the filling, pleating as necessary. Brush the crust with beaten egg.
- 9.
Bake for 30-35 minutes or until the crust is golden brown. Let cool for a few minutes before slicing.
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