Vegetable Galette

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Vegetable Galette

Category Main course
Serves 8
Preparation 20
Cooking 45

Rating: Rated 0 / 5 (0 ratings)

Green, fresh, vibrant, and tasty, this Vegetable Galette has leeks, artichoke hearts, asparagus, and a salty pie crust to hold it all together. A drizzle of balsamic vinegar and sprinkling of Maldon sea salt and fresh thyme leaves finish it all off. This vegetable galette is an easy dinner with rustic beauty.


  • 2 tablespoons olive oil
  • 8 ounces artichoke hearts (frozen then thawed) thawed
  • 1 medium shallot minced
  • 1/2 teaspoon shallot pepper optional
  • 2 1/4 cups AP Flour
  • 2 sticks butter unsalted, cold, and diced (or vegan shortening, if desired)
  • 1 teaspoon sugar optional
  • 8 ounces fresh asparagus cut into 2 inch pieces
  • 1 leek chopped
  • 2 sprigs fresh thyme
  • salt & pepper to taste
  • 1 tsp. salt
  • 4-6 tablespoons water ice cold


Stage 1

Pie Crust In a food processor, combine the flour, salt, and sugar. Pulse a few times. Then add diced butter and process until it resembles tiny pebbles. Then drizzle in cold water. It will form a ball. Form a disc and refrigerate for 1 hour.

Stage 2

Preheat oven to 425 degrees.

Stage 3

In a saute pan, on medium heat, and add oil. Then add shallots and saute until they begin to caramelize after a couple of minutes.

Stage 4

Then add leeks. Add seasoning and thyme sprigs.

Stage 5

When they begin to soften, add asparagus and artichoke hearts. After a few minutes, remove from heat and remove the thyme sprigs.

Stage 6

Then roll out your pie crust into an imperfect 12 inch circle. Put onto a baking sheet. Brush egg wash in center, leaving 2-3 inches outside for folding over. Then add your veggies in a mound in center. Fold over pie crust. Brush egg wash all over that outer crust. Sprinkle with sea salt flakes.

Stage 7

Bake for approx. 30-35 minutes, until brown and shining. Then cool a bit. Drizzle with balsamic. Top with parmesan cheese or fresh goat cheese.


Vegetable Galette
Vegetable Galette


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Jane Dales said:

19th November 2018 13:49
Parmesan is NOT suitable for vegetarians- its made from calf stomach rennet - use a vegetarian hard cheese instead

Recipe author

Added by: Sarita Gelner
Added on: 27th August 2018

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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