Roasted Vegetable & Herb Galette - This roasted vegetable and herb galette bakes with a crisp, flaky crust wrapped around tender vegetables and a creamy ricotta layer that turns soft and velvety in the oven. The roasted peppers and onions become sweet and jammy, zucchini stays tender, and cherry tomatoes burst into glossy pockets that balance the richness with bright acidity. Each slice gives you clean, rustic layers with a golden edge and a warm, naturally colorful center that looks inviting without trying too hard. It is a flexible, make-ahead friendly bake that works for brunch, lunch, or a light dinner and tastes excellent warm or at room temperature.

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Roasted Vegetable & Herb Galette - This galette works because it treats moisture control as the technical foundation, which is the main challenge in any vegetable-filled pastry. Vegetables release water as they cook, and if that water hits raw dough, it can prevent crisp layers and create a soggy base. After testing different assembly orders, I found that roasting the vegetables first—especially the peppers, onions, and tomatoes—drives off excess moisture and caramelize their natural sugars, building flavor while keeping the pastry crisp. Zucchini is the sneakiest ingredient because it holds a lot of water, so slicing it evenly and roasting it briefly makes a noticeable difference in texture. The ricotta layer is not just for creaminess; it acts like a buffer between pastry and vegetables, helping the base stay crisp while adding a velvety bite. Mixing ricotta with herbs and a touch of seasoning makes it thicker and more stable, so it sets cleanly and does not weep. For the crust, cold butter and minimal mixing create flaky layers, and chilling the shaped galette before baking keeps those butter pieces intact so the crust lifts rather than slumps. This shows how basic ingredients create something special: simple vegetables and dairy become a restaurant-style centerpiece when you respect heat, timing, and moisture. The method is straightforward but delivers professional results because the cues are clear—roasted edges and glossy vegetables, a crust that turns bronze and crisp, and a center that feels set when you gently shake the pan. This aligns with my focus on technique over complexity: roast to build flavor, assemble with a moisture barrier, and bake hot enough to crisp the pastry before steam softens it. If you have ever had a galette that looked good but cut poorly, the fix is almost always letting it rest; resting allows the ricotta to set and the roasted juices to thicken so slices hold together cleanly.

Dietary Notes

✓ Naturally Colorful
✓ Rustic Free-Form Bake
✓ Make-Ahead Friendly
✓ Vegetarian-Friendly

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Why You'll Love This

Crisp, Flaky Crust: Cold butter and a quick chill create golden layers that stay crisp under roasted vegetables.
Roasted Vegetable Flavor: Pre-roasting caramelizes and concentrates flavor without watery results.
Creamy Ricotta Buffer: A seasoned ricotta layer bakes velvety and helps prevent a soggy base.
Flexible and Reliable: Swap vegetables by season while keeping the same technique and dependable cues.

Roasted Vegetable & Herb Galette

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 25min

❄️ Cool Time: 20

🔥 Cook Time: 45min

🥨 Yield: 8

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 cups all-purpose flour
1 tsp fine sea salt
3/4 cup (170 g) unsalted butter, very cold and cubed
5 to 6 tbsp ice water
1 medium zucchini, sliced into 1/4-inch rounds
1 large red bell pepper, sliced
1/2 large red onion, sliced
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp fresh thyme leaves
1/2 tsp fresh rosemary, finely chopped
3/4 tsp fine sea salt
1/2 tsp black pepper
3/4 cup ricotta cheese
1 large egg, beaten with 1 tsp water (egg wash)

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all-purpose flour Measure flour lightly so the dough stays tender and flaky instead of dense. Mix only until it comes together; overmixing develops gluten and reduces crisp layers.
fine sea salt Salt seasons the crust so it tastes balanced against the creamy ricotta and roasted vegetables. Add it to the flour so it disperses evenly for consistent flavor.
unsalted butter, very cold and cubed Cold butter creates steam pockets during baking, forming flaky layers and a crisp edge. Keep the dough cold and chill if needed so butter does not smear and flatten the crust.
ice water Add ice water gradually to hydrate without making the dough sticky. Controlled hydration prevents toughness and helps the pastry bake crisp, not chewy.
zucchini, sliced into 1/4-inch rounds Zucchini holds a lot of water, so roasting it first reduces moisture and prevents a soggy base. Slice evenly so it cooks at the same rate and stays tender, not limp.
red bell pepper, sliced Roast bell pepper until edges caramelize so it develops flavor and sweetness. Proper roasting concentrates the vegetable so it adds color and depth without releasing excess water.
red onion, sliced Roasted onion turns sweet and jammy, adding savory depth to the filling. Slice evenly and roast until soft so it blends into the galette without sharp bite.
cherry tomatoes Tomatoes burst and release juices as they roast, creating glossy pockets of acidity. Roasting first helps drive off excess moisture so the pastry stays crisp during baking.
olive oil Olive oil supports roasting and helps vegetables caramelize instead of steaming. Use enough to coat lightly so flavor develops without making the filling greasy.
fresh thyme leaves Thyme adds herbal warmth that pairs with roasted vegetables and ricotta. Strip leaves from stems so the texture stays smooth and the flavor disperses evenly.
fresh rosemary, finely chopped Rosemary is strong, so keep it finely chopped and measured to avoid an overpowering, piney bite. A small amount adds aromatic depth and a restaurant-style finish.
fine sea salt Season vegetables before roasting so flavor develops as moisture cooks off. Salting early helps them caramelize and keeps the final filling tasting balanced, not flat.
black pepper Black pepper adds gentle bite that balances the creamy ricotta. Add it before roasting so it perfumes the vegetables and stays aromatic.
ricotta cheese Use whole-milk ricotta for a creamy, velvety layer that bakes set rather than watery. If ricotta seems wet, drain briefly so it acts as a moisture barrier and keeps the crust crisp.
egg, beaten with 1 tsp water (egg wash) Egg wash creates a deeply golden crust and helps the pastry caramelize evenly. Brush a thin layer so it browns without pooling around the folds.

list_alt Instructions

1

Step 1: Whisk flour and salt in a bowl until evenly combined - even seasoning creates a balanced crust that supports the savory filling.
2

Step 2: Cut in cold butter until pea-size pieces and a few flat shards remain - these butter pockets melt into steam, forming crisp, flaky layers.
3

Step 3: Add ice water gradually and mix just until the dough holds together when pressed - minimal mixing prevents toughness and keeps the crumb tender.
4

Step 4: Wrap and chill dough 20 to 30 minutes until firm - chilling keeps butter cold so the crust bakes flaky instead of slumping.
5

Step 5: Toss zucchini, bell pepper, onion, and tomatoes with olive oil, salt, pepper, thyme, and rosemary, then roast at 425°F for 18 to 20 minutes until edges caramelize and moisture cooks off - roasting concentrates flavor and prevents watery filling.
6

Step 6: Cool roasted vegetables 10 minutes until just warm - cooling reduces steam so the pastry stays crisp during baking.
7

Step 7: Roll dough into a 12-inch circle on lightly floured parchment - an even circle bakes uniformly and makes folding easier without cracking.
8

Step 8: Spread ricotta in the center leaving a 2-inch border, then pile roasted vegetables on top - ricotta acts as a creamy moisture barrier that helps prevent a soggy base.
9

Step 9: Fold the edges over the filling, pleating as needed, then chill the shaped galette 10 minutes until firm - chilling firms butter so the crust lifts and browns cleanly.
10

Step 10: Brush the crust with egg wash and bake at 400°F for 30 to 35 minutes until the crust is deeply golden and the filling looks set - high heat crisps pastry before steam can soften it.
11

Step 11: Rest 15 to 20 minutes before slicing until juices thicken and ricotta sets - resting guarantees clean wedges and better texture.

Nutrition Facts

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Calories 380

Protein 9g

Carbs 34g

Fiber 3g

Sugar 4g

Fat 23g

Sodium 520mg

Potassium N/A

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Serving Suggestions

Serve the galette warm after a short rest so the crust stays crisp and the ricotta layer feels creamy but sliceable, about 15 to 20 minutes out of the oven. Cut into wedges with a sharp knife and lift with a wide spatula to keep the rustic crust edges intact. Pair with a simple arugula salad dressed with lemon and olive oil, or serve alongside a warm soup for a cozy meal. For a finishing touch, scatter fresh herbs over the top right before serving and add a pinch of flaky salt to make the roasted vegetables taste even more vivid.

How to Store?

Cool completely, then refrigerate leftovers in an airtight container for up to 4 days; the galette stays flavorful even when chilled. Reheat slices in a 325°F oven for 10 to 12 minutes until warm and crisp at the edges, which restores the pastry texture better than microwaving. This galette freezes well for up to 2 months: freeze cooled slices on a tray, wrap tightly, then thaw overnight in the refrigerator and reheat in the oven. For make-ahead planning, prepare the dough up to 3 days ahead and keep it chilled, roast the vegetables earlier in the day, and assemble the galette cold so baking day is quick and the crust bakes up flaky with a set, creamy center.

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