Do you all struggle to eat enough vegetables? Because I sure do. There are a few staples that I return to over and over again – like roasted cauliflower and asparagus. YUM. So fast, so easy, and so delicious!
Who said eating healthy had to taste bad?!
But sometimes my heavy reliance on those staple vegetables wears them out and I can’t eat them for awhile. Enter this galette. It’s a great way to switch things up – how often do we eat our veggies in galette form?! – while still keeping things pretty healthy and yummy!
The crust is made with half white and half whole wheat flour – there’s even some greek yogurt thrown in! The filling is made with ricotta cheese and fresh herbs.
The whole thing is packed with yummy vegetables – eggplant, zucchini, tomato, and even some cherry tomatoes. It’s topped off with a healthy dose of parmesan cheese (can you tell we love parmesan cheese around here?) and a little extra ricotta cheese from the filling.
The beauty of this galette is that you can use whatever vegetables you want! Try this with onions, greens (kale comes to mind!) for a different take.
Some sausage would be perfect in this as well! Especially if you have someone in your life like I do (ahem, Grant) who was confounded by the lack of meat in this dinner. Oh well. He still ate it though – I’d call that a major win!
Eating healthy doesn’t have to be “boring” – try switching it up with something like this galette!
I’m not really counting this recipe as part of my series – it has too many ingredients for that. But, it is pretty versatile – you can switch up the filling to fit your tastes! So, let’s call this a bonus recipe and bring the series to an end. Never fear – I have lots more yummy recipes coming your way! Including – a St. Patrick’s Day recipe ☘.
Did you make this recipe? Snap a photo!
Mixed Vegetable Galette
A dinner pastry filled with mixed vegetables - zucchini, eggplant, and tomato! Topped off with plenty of cheese, of course! Yum!
- FOR THE CRUST:
- 3/4 cup whole wheat flour
- 3/4 cup white flour
- 1/2 cup butter cut into chunks
- 1/4 cup greek yogurt
- 3/4 tsp salt
- FOR THE FILLING:
- 1 small eggplant
- 1 small zucchini
- 1 medium tomato
- Handful of cherry tomatoes
- 1 tsp minced garlic
- 1/2 tsp salt
- Pinch of pepper
- 1 cup ricotta cheese
- 1 1/2 tsp fresh thyme
- 1 tsp fresh lemon zest
- 2 TBS olive oil
- 3/4 tsp ground sage
- 1/3 cup parmesan cheese
- 1 egg for egg wash
Thinly slice the zucchini and eggplant. Place on a paper towel lined baking sheet and sprinkle 1/2 tsp salt over the veggies. Let sit for about 30 minutes - this will help get the excess moisture out of them so they can roast properly in the oven.
Meanwhile, make the crust. Add the flours and salt to a food processor and pulse to combine. Add the butter and pulse again to combine - there will be little chunks in the mixture. Add the greek yogurt, and pulse to combine again. If it still seems a bit dry, add 2 TBS of COLD water to help the dough come together. Shape the dough into a round disc and wrap tightly in plastic wrap. Pop this in the fridge until you're ready for it.
Preheat the oven now, to 425 degrees.
In a small bowl, mix together the garlic, salt, pepper, ricotta cheese, fresh thyme, and lemon zest.
When the 30 minutes are up, use a dry paper towel to pat off the moisture that has seeped out of the veggies. Slice the tomato, and set aside with the other veggies.
Roll the dough out into a circle on a lightly floured surface, until it's about 12 inches across (doesn't have to be exact!) It should be about 1/4 inch thick. Transfer to a parchment paper-lined pan.
Spread about 3/4 of the ricotta mixture onto the rolled out dough, leaving an inch (or so) border around the edge. Lay the veggies on and add the cherry tomatoes on top. Sprinkle with a little parmesan cheese and the olive oil.
Fold the edges up, one section at a time. The more rustic looking the better - this won't look perfect! Beat the egg and bush over the edges of the crust. Sprinkle a little more parmesan over the entire thing.
Bake for 20-25 minutes, until it starts to brown but doesn't look done. Take it out of the oven, sprinkle a little more parmesan on and dollop the remaining ricotta cheese on. Bake for about 10 more minutes. If the crust seems to be browning too quickly, lay a piece of foil over the top of the galette in the oven to prevent the crust from burning.
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