This savory galette features seasonal vegetables sautéed with garlic and fresh basil, mixed with parmesan and cheddar, then baked in a homemade flaky crust. It's an impressive yet approachable dish that comes together quickly and reheats beautifully.
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Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Remove dough from processor (it will be crumbly) and form into a flat disc about 1” thick.
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour, or overnight. If chilling overnight, put dough in plastic wrap and then also in an airtight container for storage to prevent drying out.
Preheat oven to 400 degrees Fahrenheit.
Cook onion, minced garlic, bell pepper, zucchini, and tomatoes in a large skillet until the onions and bell peppers are soft (about 10 minutes).
Add corn, salt pepper, and basil and stir to combine.
Remove from heat and stir in parmesan cheese and cheddar cheese.
In a small bowl, whisk together egg yolk and heavy cream, set aside.
Line a large baking sheet with a silicone baking mat or parchment paper, set aside.
Remove the dough from the refrigerator.
On a well-floured surface, roll the galette dough into a 12” circle.
Transfer the dough to the prepared baking sheet.
Arrange the savory filling in the center of the dough leaving a 1 ½” border all the way around the edges.
Carefully fold the edges over and pinch them together so there are no holes or cracks.
Use a pastry brush to gently brush the egg wash all over the dough.
Bake in the preheated oven for 28-32 minutes, or until the crust is golden-brown.
Let cool slightly then serve warm
Cool completely, cover, and refrigerate up to 3 days. Reheat in a 350°F oven for 10–15 minutes. Unbaked galettes can be frozen up to 1 month; add 5–10 minutes to baking time if baking from frozen.
food processor · silicone baking mat or parchment paper · pastry brush
Yes. Wrap the dough disc in plastic wrap and chill for at least 1 hour, or overnight in an airtight container to prevent drying out.
Bake for 28–32 minutes at 400°F until the crust is golden-brown.
Yes. Use any firm or semi-firm vegetables you prefer—broccoli, asparagus, mushrooms, or spinach work well. Aim for similar-sized pieces so they cook evenly in about 10 minutes.
Cover cooled galette and refrigerate for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through.
Pinch cracks together gently as you fold. If a crack appears in the center, cover it with filling. Small cracks seal as the galette bakes.
