This winter vegetable galette is a cozy, satisfying meal perfect for cold evenings. Roasted winter vegetables are tossed with crumbled goat cheese and baked in a flaky, herb-scented crust for a rustic, delicious main course.
Make this for dinner tonight — leftovers reheat beautifully for lunch.
This galette is packed with roasted vegetables and creamy goat cheese wrapped in a flaky, herb-studded crust. A light drizzle of balsamic glaze at the end brightens the flavors. It’s an easy way to change up weeknight dinners, and the flaky pastry makes every bite comforting.
I love galettes because they embrace imperfection — the rustic free-form shape is part of their charm, and they often yield slightly more crust than a traditional pie. While fruit galettes are great, savory versions are equally rewarding: roasted vegetables plus tangy goat cheese is one of my favorites.
If you’ve made galettes before, you probably already know the key: roast the vegetables first. Because the filling is enclosed in a thicker dough, raw vegetables won’t cook evenly inside the galette. Roasting concentrates flavor and releases excess moisture (especially important for mushrooms), so the filling won’t be watery.
This recipe is a great way to use leftover roasted vegetables. If you’ve already roasted a large tray of vegetables during meal prep, this galette is an excellent second act—quick to assemble and delicious to eat.
Cozy, wintery, and so good
The combination of a flaky crust, caramelized roasted vegetables and tangy goat cheese makes this a standout winter pie. It’s cozy, elegant enough for guests, and practical for busy nights.
Here’s a simple workflow if you’re starting from scratch: make the pie dough and chill it for about 30 minutes; meanwhile, chop and roast the vegetables; roll the chilled dough, pile on vegetables, sprinkle goat cheese, fold the edges and bake. The crust in this version includes dried herbs for extra flavor, and a balsamic glaze is optional but recommended if you enjoy its sweet acidity.
The beauty of this galette is flexibility: use any vegetables you like or whatever you have on hand. Aim for roughly an uncrowded sheet pan’s worth — about 3 cups raw vegetables tends to be the right amount for a single galette so the filling doesn’t overwhelm the crust.
Classic choices include onions, bell peppers, cauliflower, squash, broccoli or Brussels sprouts. If you’re short on time, pre-cut vegetables from the grocery store work well here — this recipe is forgiving and welcomes substitutions.
The flakiest crust, caramelized roasted vegetables, and creamy goat cheese come together for a perfect winter slice.
Winter Vegetable Galette
Winter Vegetable and Goat Cheese Galette
4 people
Ingredients
Crust
- 2 cups sifted all-purpose flour
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 2 tablespoons ice cold water
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces or grated
- 1 egg + 1 teaspoon water, beaten (for egg wash)
Filling
- 3 to 4 cups assorted chopped vegetables (onions, peppers, cauliflower, squash, broccoli, Brussels sprouts, etc.)
- Olive oil for drizzling
- Kosher salt and pepper
- 4 ounces goat cheese, crumbled
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Make the crust: Add flour, basil, oregano and salt to a food processor and pulse to combine. In a small bowl whisk the egg, vinegar and water. Add cold butter pieces and pulse until the mixture resembles coarse crumbs. Sprinkle the egg/water mixture over the flour and pulse until the dough just comes together.
- Remove the dough, shape into a disk, wrap in plastic and refrigerate for 30 minutes.
- Prepare the vegetables: Spread chopped vegetables on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast, stirring once or twice, for 20–25 minutes until tender and slightly caramelized. Let cool slightly.
- Roll the chilled dough into a rustic circle or oval about 1/4 inch thick and transfer to a parchment-lined baking sheet.
- Pile roasted vegetables in the center of the dough, sprinkle with crumbled goat cheese, then fold the edges of the dough up around the filling. Brush the crust with egg wash.
- Bake for 40–45 minutes, until the crust is golden and cooked through. Let cool briefly, then slice and serve with an optional drizzle of balsamic glaze. Reheat in the oven for best results; the microwave also works in a pinch.
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The perfect slice.