I don’t usually bake savory things but this vegetable galette is an exception! It’s flaky crust cradles a delicious mixture of burst cherry tomatoes, zucchini and fresh corn, making this a great way to use all the seasonal fresh vegetables.Jump to Recipe
What’s a galette?
A galette is a “catch-all” term for a pastry base that’s topped with sweet or savory fillings. The edges of the pastry are folded in to create a beautiful, rustic looking bake. Filling varieties can range from root vegetables to fruit galettes with peaches… the possibilities are endless!
What sets this vegetable galette recipe apart?
Other than all of the fresh summer vegetables in the filling, this galette is extra delicious due to the fancied up crust! The addition of everything but the bagel seasoning on the crust gives this galette a burst of extra flavor and variation in texture.
Ingredients you need to make a delicious savory galette:
- Extra-virgin olive oil
- Cherry tomatoes
- Corn on the cob
- Parmesan cheese
- Fresh basil: or any other fresh herbs you like.
- Pastry dough: I like using Pillsbury store-bought pie crusts for this.
- Everything but the bagel seasoning
How to make the best summer galette:
- Preheat the oven.
- Prepare the vegetable filling.
- Roll out your pastry dough: a 12-inch round is idea.
- Add the filling in a single layer to the center: make sure you leave a boarder around the edges.
- Fold in the sides.
- Apply an egg wash to the crust as well as seasoning.
- Bake until golden.
Applying egg wash to the crust not only allows the seasoning to stick onto it, it also contributes to the crust being beautifully golden brown. If you don’t have any eggs, brushing heavy cream on the crust will give the same results too!
This blend is a divine mixture of black and white sesame seeds, dried minced garlic and onion, sea salt flakes and poppy seeds. I like buying mine at Trader Joes because it’s convenient and super budget-friendly! It’s a great thing to have in your kitchen if you were want it for things like popcorn, a green salad or avocado toast!
There are two reasons this could have happened. Either the galette wasn’t baked long enough in the oven or your vegetable filling had too much liquid. If you filling looks runny in the pan for some reason, keep cooking it until more of the liquid has evaporated or leave most of the juices behind in the pan when you transfer the filling to the center of your pastry dough.
Unfortunately, once the juices have already leaked out there is really nothing you can do. To prevent this, make sure there are no gaps or cracks in the edges of the crust you’ve folded up and try to give the galette enough time to cool and set up a bit when it comes out of the oven. It can also be helpful to bake the galette on a rimmed baking sheet so that if juices to leak out, the sheet pan will catch them all.
- 2 tbsp extra-virgin olive oil for the pan
- 2 cups cherry tomatoes washed, stems removed
- 1 small zucchini diced
- 1 ear fresh corn kernels only
- 1/2 cup grated Parmesan cheese
- 5-10 fresh basil leaves
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 store-bought pie dough I like Pillsbury brand (comes in a pack of 2)
- 1 egg
- 1 tbsp everything but the bagel seasoning
- 1 tbsp grated Parmesan cheese
- Heat oven to 400 degrees F.
- Bring your store-bought pie crust to room temperature.
- Start by dicing the zucchini (I cut mine into half moons, then cut those in half too). Set aside. Remove the husks and silks of the corn and slice the kernels off the cob as well. Set aside. While you're at it, chop up some fresh basil leaves (I chiffonade mine). Set aside.
- In a medium sized pan, heat some olive oil on medium-high heat.
- Add in the whole cherry tomatoes. Let them burst and release their juices.
- Add in the diced zucchini and leave it to soften in the tomato juices for 3-4 minutes.
- Once softened, toss in the fresh corn, grated Parmesan cheese and most of chopped basil (save the rest for topping the galette later). Season the mixture with salt and pepper.
- Mix everything together to distribute everything evenly and let the cheese melt. Then set aside to cool for a few minutes.
- Lay out a sheet of parchment paper on a baking sheet and unroll your store-bought pie crust right on top.
- Spoon the vegetable filling into the center of the pastry. Make sure you leave a 2-inch border on all sides.
- Fold over the dough edges, overlapping one side over the next.
- In a small bowl, whisk up the egg. Using a pastry brush, brush pastry with the egg.
- Evenly sprinkle everything but the bagel seasoning all over the edges of the crust as well as a little more Parmesan cheese for good luck!
- Bake for 30-40 minutes. The edges of crust should be golden brown and the roasted vegetables in the center should be bubbling.
- Top with the reserved basil and let cool for at least 15 minutes before slicing.
**I am not a dietitian and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**