Green, fresh, vibrant, and tasty, this Vegetable Galette has leeks, artichoke hearts, asparagus, and a salty pie crust to hold it all together. A drizzle of balsamic vinegar and sprinkling of Maldon sea salt and fresh thyme leaves finish it all off. This vegetable galette is an easy dinner with rustic beauty. Galettes are one of my favorite bakes to create. You can use just about any fruit or vegetable blend to make a sweet or savory galette, which is really just an easy, open-faced pie.
The girls and I have been playing a new game where we go into the market and they get to randomly choose a vegetable or fruit that I then have to create a dish around. Our latest trip, Tilly, who has the better view of the higher shelf from the cart, wanted to hold some leeks and know what it was. I was thrilled since I love the flavor and scent of sautéed leeks.
Leeks look like a bigger version of green onions. They are a bit milder and sweeter in flavor, but are related to garlic and onions and shallots. Leeks are a wonderful accompaniment in soups, quiches, pastas, flat-breads, braised on their own, and of course, in galettes like this vegetable galette!
Vegetable Galette Crust
The first step to making this Vegetable Galette is to make your pie crust and get it chilling.
The pie crust for this galette is all-butter, flaky, and holds in all those veggies with sophistication and shine!
To make your pie crust, put your dry ingredients into a Food Processor and pulse. Then add in diced butter and process until the mixture resembles small pebbles. Next, drizzle in your ice-cold water until a dough ball forms. Then form a disc and refrigerate for about an hour.
Vegetable Galette Filling
About fifteen minutes before you want to put your vegetable galette in the oven, preheat your oven and start working on your sautéed veggies.
First, add olive oil to a hot Saute Pan. Then add a minced shallot and let it begin to caramelize before adding in your chopped leeks and fresh thyme. If you want to know the best way to chop up leeks, check out, https://toriavey.com/how-to/how-to-clean-and-slice-leeks/.
Once the leeks are softened, add your asparagus (cut into 2 inch pieces), and then your artichoke hearts. I use frozen artichoke hearts that I thaw overnight first. Sprinkle on some salt and pepper. My favorite spice blend to use with green vegetables is, Shallot Pepper Seasoning.
Then remove from heat and get your pastry crust out of the fridge.
Assembling Vegetable Galette
Roll your crust out to approximately 12 inches around. Place it onto a Cookie Sheet. An awesome aspect of a galette is that it doesn’t have to be a perfect circle. In fact, better that you have loose and random pieces flopping around to tuck over for that gorgeous galette look!
Then, take a bit of heavy cream and an egg yolk to create an egg wash. You will brush this around the center of the galette into a circle, leaving about 2-3 inches left outside of the circle. This is helpful for two ways. First, your galette crust will be crisp. Secondly, you have a an exact placement for your pile of sautéed veggies to go!
Then just fold all the leftover pie crust right around that vegetable filling and form your vegetable galette.
Brush with egg wash. Then sprinkle with Maldon Sea Salt Flakes. If you don’t own these sea salt flakes, you need them in your life and pantry! Toss on some fresh thyme and bake this beautiful babe up for about 30 minutes!
When your galette is cooling, drizzle on some balsamic. I use the balsamic from, Chef Ole Review. You can also use freshly shaved parmesan cheese or crumbled goat cheese.
Then dig in and tag me in the photos of your vegetable galettes, using #ritzymom!
Vegetable Galette has leeks, artichoke hearts, asparagus, and a salty pie crust to hold it all together. A drizzle of balsamic vinegar and sprinkling of maldon sea salt and fresh thyme leaves finish it all off.
Vegetable Galette Filling
- 2 tablespoons olive oil
- 8 ounces fresh asparagus cut into 2 inch pieces
- 8 ounces artichoke hearts (frozen then thawed) thawed
- 1 leek chopped
- 1 medium shallot minced
- 2 sprigs fresh thyme
- 1/2 teaspoon shallot pepper optional
- salt & pepper to taste
- 1 egg yolk for egg wash
- 1 tablespoon heavy cream for egg wash
- 2 1/4 cups AP Flour
- 1 tsp. salt
- 2 sticks butter unsalted, cold, and diced
- 4-6 tablespoons water ice cold
- 1 teaspoon sugar optional
In a food processor, combine the flour, salt, and sugar. Pulse a few times. Then add diced butter and process until it resembles tiny pebbles. Then drizzle in cold water. It will form a ball. Form a disc and refrigerate for 1 hour.
Preheat oven to 425 degrees.
In a saute pan, on medium heat, and add oil. Then add shallots and saute until they begin to caramelize after a couple of minutes.
Then add leeks. Add seasoning and thyme sprigs.
When they begin to soften, add asparagus and artichoke hearts. After a few minutes, remove from heat and remove the thyme sprigs.
Then roll out your pie crust into an imperfect 12 inch circle. Put onto a baking sheet. Brush egg wash in center, leaving 2-3 inches outside for folding over. Then add your veggies in a mound in center. Fold over pie crust. Brush egg wash all over that outer crust. Sprinkle with sea salt flakes.
Bake for approx. 30-35 minutes, until brown and shining.
Then cool a bit. Drizzle with balsamic. Top with parmesan cheese or fresh goat cheese.
Great cheeses for this vegetable galette:
goat cheese, feta cheese, parmesan cheese. You can sprinkle the cheese on about 10 minutes before removing the galette from the oven to melt it.