Roasted Vegetable Galette Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, toss the sliced zucchini, bell peppers, onions, and tomatoes with olive oil, salt, and pepper.
• STEP 3.Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized.
• STEP 4.Meanwhile, roll out the pie crust on a lightly floured surface to a 12-inch circle.
• STEP 5.Transfer the rolled-out crust to a baking sheet lined with parchment paper.
• STEP 6.Sprinkle the shredded cheese over the center of the crust, leaving a 2-inch border.
• STEP 7.Arrange the roasted vegetables over the cheese, then fold the edges of the crust over the filling, pleating as necessary.
• STEP 8.Brush the crust with beaten egg for a golden finish.
• STEP 9.Bake the galette for 25-30 minutes, or until the crust is golden brown.
• STEP 10.Remove from the oven and let it cool for a few minutes before serving.

Cooking Tips

• You can use any combination of vegetables for the filling, such as eggplant, mushrooms, or asparagus.
• Feel free to add your favorite herbs and spices to the roasted vegetables for extra flavor.
• Serve the galette with a side salad or a dollop of sour cream or yogurt.

Storage and Serving

• Store any leftover galette in an airtight container in the refrigerator for up to 3 days.
• Reheat the galette in a preheated oven at 350°F for about 10 minutes.
• Serve the galette warm or at room temperature.