Glorious Galettes – Vegan & Delicious

You’ve probably seen them on Pinterest or Instagram, and you’ve probably thought they look delicious, but too time-consuming for an everyday dinner.


Think again: galettes – at least the way we make them in our house – are pretty much the easiest fancy-looking way to eat dinner in a flash. I’d been meaning to try one for a while but – like most people – I never managed to find the time. One day, my beloved King Arthur Flour catalog arrived, complete with a galette recipe on the cover, and I could hide no longer. Our CSA box that week contained zucchini, tomatoes, and onions, and it was on. Time to make the donuts…or in this case, the galettes.


We’ve experimented a bit with different crust recipes (sorry, King Arthur, for not playing by the rules) because, although the KA butter version was SCRUMPTIOUS, we also devoured the whole galette in one sitting. Realizing we’d each consumed half a stick of butter was, well, not in line with the way we normally eat. We even used leftover phyllo dough to create the one above (we had to bake it in a pie dish because it wouldn’t hold its shape).

I found a Mediterranean pie crust recipe from NYTimes cooking that’s been doing the trick for us ever since. Here’s the link, since we barely changed that recipe: Mediterranean pie crust – our only difference is we use all whole-wheat pastry flour and no all-purpose flour. Whole wheat pastry flour will give you a bit of a denser, less flaky crust, but we like the earthy taste.


As for the galette itself, here’s our basic formula, loosely adapted from the King Arthur recipe:

Glorious Galettes – Vegan & Delicious


  • One pie crust of choice (see above for our recommendation)
  • Zucchinis
  • Tomatoes
  • Onions
  • Other veggies as desired
  • Herbs de Provence, Salt, Pepper (or try using sage and nutmeg for a Butternut and Mushroom galette)


  1. Prepare dough as directed and let rest.
  2. Preheat the oven to 450.
  3. Slice all veggies into thin (1/2" or so) slices. Layer in a glass baking pan or spread on a baking sheet lined with parchment paper. Sprinkle with herbs and spices.
  4. Roast until the edges are browning and veggies are tender - 30-45 minutes.
  5. Roll out dough as thin as you can get it without tearing.
  6. Scoop veggies out of pan/off sheet and arrange in the center of the dough.
  7. When all veggie are in the dough, roll up the edges and pinch together.
  8. Bake an additional 20-25 minutes, let cool, and enjoy!

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