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Vegetable Galette with pesto and mozzarella. A simple, rustic spring inspired vegetable galette filled with fresh zucchini, savory pesto and cheesy mozzarella.
Starting off your weekend with this amazing vegetable galette. Seriously, I can’t stop thinking about how delicious this galette is! With a buttery, herby crust, this galette is perfect for welcoming in the warmer weather and perfect for your Easter dinner lineup!
Speaking of spring, are you having spring like weather? Here in Northern Nevada the transition from winter to spring is a rather blustery one. Some days feel like spring, but most days still feel like winter. And yet despite the never ending cold fronts, my herb garden is starting to green up and show signs of life. Which has me in the mood for all the fresh garden vegetables and herbs we grow during the warmer months.
So in honor of spring and summer weather slowly descending upon us, this vegetable galette is the perfect way to get all the flavors from fresh summer produce, even in the midst of a never ending winter.
So what is a vegetable galette?
Galettes come from French cuisine, as a free form pie that is baked on a sheet pan and is folded up over the filling, which can be either sweet or savory. And in this case, savory.
Bon Appétit magazine on galettes: “They’re casually impressive and photogenic, but in that ‘Oh, I just threw this together’ way. They’re rustic and inviting; come as you are. … Their imperfections are what set them apart—in fact, the less you do, the better they look.”
Why we love this vegetable galette..
Honestly, EVERYTHING! From the fresh garden inspired vegetables, to the rustic crust- this galette has it all. It’s simple with an old world rustic charm, and bursting with flavor; perfect for entertaining!
For this galette, I wanted to combine two of my favorite combinations: zucchini and pesto. The result was a fresh, vibrant galette perfect for all the spring evenings ahead. If you’re looking for new vegetable inspired dishes for either Easter or any special occasion, this galette is the perfect dish to bake up and will be a showstopper.
IT’S EASY! Don’t be intimidated by how this galette looks. It may seem super fancy and complicated, but honestly the dough is the easiest dough you will ever make. If you’re new to dough making, then a galette is the perfect place to start. The dough is incredibly forgiving, requires no yeast, and doesn’t have to look perfect. In fact, the imperfections around the folded edges of the crust give this galette even more of a rustic vibe about it that everyone will love!
Not a fan of zucchini? No worries! You could easily swap out the vegetables to your preference. Galettes are so fun and can easily be made to your liking!
So lets make some galette dough!
Making galette dough..
If you’re familiar with pie dough, then the idea is the same (if not easier!).
Whisk together the dry galette dough ingredients, then cut in the cold butter. Sprinkle ice cold water over the dough, adding more if needed, until the dough forms into a dough ball. Roll out onto a clean kitchen surface, wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Assembling the galette…
After the dough has chilled, place on a lightly floured work surface and flatten the dough with your hands. Using a rolling pin, roll the dough out into a big circle, about 15 inches in diameter, and ¼ inch thick, leaving some room around the edges of the dough. Spoon the pesto into the middle and spread it out evenly.
Top with the sauteed vegetables. Carefully fold up the edges and top the galette with lots of cheesy mozzarella goodness! Bake in the oven until the edges begin to turn golden brown and the mozzarella is bubbly. Allow to cool for 10 minutes before cutting, then EAT!
And that’s it! A simple, rustic and absolutely delicious vegetable galette that is sure to impress your dinner guests! Happy eating, happy almost Easter, and happy spring!
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Recipe
Vegetable Galette with Pesto and Mozzarella
Ingredients
For the Galette Dough:
- 2 ½ cups flour
- 1 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 12 tablespoons salted butter, chilled
- 6-8 tablespoons ice water
For the Filling:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 large zucchini, diced
- 4 cloves garlic, minced
- ¾ cup good quality, pesto *see notes
- 2 cups fresh grated mozzarella cheese
- salt to taste
- 1 egg + 2 tablespoons water, beaten
Instructions
Making the Dough:
- In a large mixing bowl, whisk the flour, sugar, salt, garlic powder, oregano and basil. Using a pastry cutter, fork, or your hands, cut the butter into the flour mixture, forming pea-sized crumbs. Add the ice water, starting with 6 tablespoons and adding 1 tablespoon at a time if needed to form a dough ball, being careful to not overmix. Form the dough into a flat circle and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- While the dough is chilling, saute the vegetables. Dice the onion. Slice the zucchini down the middle lengthwise, and then thinly slice each half. In a large pan, add the olive oil over medium high heat and saute the vegetables for 5 minutes, until they begin to soften. Add the minced garlic and cook for an additional minute, until the garlic becomes fragrant. Season the vegetables with salt to taste.
- Preheat oven to 400° F.
- On a lightly floured surface, roll the dough out into a 15-inch circle about ¼ inch thick. Carefully transfer the disc to a parchment paper lined baking sheet.
- Spread the pesto onto the rolled out crust starting in the center. Work your way out, leaving a 2-inch border around the edge of the dough. Using a slotted spoon, spread the vegetable mixture over the pesto. Fold the border up and over the filling, pleating as needed. Its ok if the crust is imperfect! Top the galette with the mozzarella.
- In a small bowl, whisk the egg with 2 tablespoons water. Using a pastry brush, brush the egg wash all over the sides of the crust. Bake the vegetable galette for 45-50 minutes. In the last 20 minutes of baking, tent the galette with foil so the mozzarella doesn't brown too much. Let cool on a wire rack for 10 minutes before serving. Then, EAT!
Notes
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