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The Vegetable Galette and yellow napkin on a marble counter.

Vegetable Galette

Learn how to make a scrumptious, savory Veggie Galette ... this rustic French tart is loaded with fresh ingredients and simple to prepare!
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: French
Servings: 6 servings
Calories: 359kcal
Author: Ginnie

Ingredients

For Pastry:

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ cup (113 grams) unsalted butter, cut into small cubes (cold)
  • 2 to 4 tablespoons ice water

For Caramelized Onions:

  • 1 tablespoon extra virgin olive oil
  • 1 large red onion, quartered and thinly sliced
  • pepper

For Filling:

  • 2 large tomatoes, sliced ¼-inch thick
  • 1 large zucchini, sliced ¼-inch thick
  • 1 large summer squash, sliced ¼-inch thick
  • ¼ cup sour cream
  • ½ cup crumbled feta cheese
  • 1 teaspoon fresh thyme leaves (plus more for serving)
  • 1 lemon, zested
  • 1 large egg

Equipment

Instructions

Prepare Pastry:

  • Whisk together flour and salt in a large bowl.
  • Use a fork or pastry cutter to cut the butter into the flour, stopping when the mixture resembles course crumbs.
  • Mix in water one tablespoon at a time, adding just enough for dough to clump together (typically 3 to 4 tablespoons total).
  • Shape dough into a flat circle about 1-inch thick. Wrap in plastic wrap, then chill for at least 1 hour.

Prepare Caramelized Onions

  • Heat olive oil in a large frying pan over medium heat.
  • Add onions to oil and season lightly with salt and pepper. Cook until lightly browned, stirring occasionally.
  • Stir 1 tablespoon of water into onions. Continue cooking, stirring occasionally. When pan seems dry, add another tablespoons of water. Repeat this process until the onions are dark brown, tender, and jammy looking. Season with salt and pepper to taste. (If onions are browning too quickly, turn down heat slightly, so they don't burn.)

Prepare Filling:

  • Preheat oven to 400°F (200°C).
  • While onions cook, place sliced tomatoes, zucchini, and summer squash in a single layer on a few sheets of paper towel (or clean kitchen towels).
  • Sprinkle the vegetables with salt and pepper, then set aside for 15 to 30 minutes. Once the time is up, use more paper towels (or kitchen towels) to press the veggies, blotting them dry.
  • Mix together sour cream, feta, thyme, and lemon zest in a medium bowl. Season to taste with salt and pepper.

Assemble Galette:

  • On a lightly floured surface, use a rolling pin to roll pastry into a 12-inch circle. Transfer to a parchment paper-lined baking sheet.
  • Spread feta-sour cream filling over pastry, leaving a 1 ½-inch border empty.
  • Top feta with caramelized onions.
  • Layer tomatoes, zucchini, and summer squash over onions, starting on the outside and working your way into the center. You will need to overlap the vegetables to get them all to fit.
  • Fold pastry edge over veggies, overlapping where needed.
  • Whisk together egg yolk (save white for another recipe) and 1 tablespoon water. Brush egg wash over pastry.
  • Bake galette until dough is deep gold brown and crisp, and vegetables are tender-crisp (about 40 to 45 minutes).
  • Let galette rest for 10 minutes, sprinkle with fresh thyme, then cut into wedges and serve. Enjoy!

Notes

Process - Because this recipe has a few steps, it helps to stay organized! Start by making the pastry so it has time to chill. While the pastry is chilling, make the caramelized onions. Prep the veggies and make the feta-sour cream filling, while the onions cook (keeping a close eye on them). Once everything is ready, assemble the tart. If you're making the galette for a get together, feel free to make the pastry, caramelize the onions, and mix together the sour cream-feta filling a day in advance.
Veggies - I used 2 large heirloom tomatoes (mine weighed 1 pound 10.7 ounces / 762 grams), a large zucchini ((10.9 ounces / 308 grams), and a large summer squash (9.6 ounces / 272 grams). I had a few slices of each leftover after assembling the tart. You can easily make this recipe work with different amounts of vegetables though, so you don't worry too much about the exact weights.
Food Processor - I highly recommend using a food processor to make the pastry crust, if you have one. It's less messy and much faster to prepare.
Leftover Lemon - This recipes uses lemon zest, but not the juice. Save the juice for another recipe, or use it to make this refreshing Single Serving Lemonade, my popular Lemon Dressing recipe, or this tasty Honey Lemon Vinaigrette.
More Tips - Check out the info before this recipe card for helpful tips, step by step photos, recipe variations, serving suggestions, and more!

Nutrition

Calories: 359kcal
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