Do we call this Roasted Vegetable Galette or Roasted Vegetable Crostada? I added chimichurri so I’m not sure it’s French or Italian.
We’ll call it a galette because I can remember my Mom liking that word. Ok, now that that’s settled, Roasted Vegetable Galette is what happens when I am not ready to give into autumn yet and I have the last of the summer vegetables piling up on the counter. Also, this is the time of year when I see all of the Trader Joe’s pie crust and puff pastry and I decide to buy some on a whim. Your PSL is my pie crust.
Speaking of pie crust. There’s always a sense of hope when I have pie crust in my freezer. I don’t always use it, but I like that it’s there. It’s like that container of baking soda we had in the fridge for like 5+ years when I was a kid. It’s a familiar face in the fridge. If I’m not careful, it can be a crazy marker of time. A true blast from the past! It also gives me the power to make magic on a whim as long as I have not reached the time threshold.
Serve it with a salad and you have a great breakfast, brunch, lunch, or dinner. This galette is great at room temperature too. Totally picnic worthy. But for now, it’s my lunch.
Ingredients involved.
It’s all from Trader Joe’s. Pie crust included.
The real star of this Roasted Vegetable Galette is this chimichurri sauce.
Hello, vegetables that stood the test of time in my kitchen. Let’s transform you.
Cut them up. Roast them. I drizzled them with olive oil, and toss them with salt & pepper.
You can totally do this ahead of time. It’s great cuz it means you can have this on a weeknight, no problem.
What makes this so delicious? A feta spread! It’s a combination of cream cheese and feta!
Whirl it up!
Here’s the dough. I’m going to tell you a few things about this dough. It will break apart if you try to unroll it before it has come up to room temperature. I have done this a few times and I’ve always just balled it up and rolled it out.
Roll it out into a circle/disc. Spread the whipped feta on top, leaving a little crust.
Dot with the chimichurri.
You could also use pesto!
Load it with vegetables.
Fold the edges over.
All tucked nicely. Good job.
Baked!!!
Unnngghhhhh. YESSS
AHHHHHHH
Let’s cut into it.
A perfect slice. Add some feta on top of you want some visual interest.
SIDE VIEW. You can see the layer of cheese there.
We had ours with an arugula salad!
Other galettes I’ve made
Roasted Vegetable Galette
serves 6-8
- 6 oz. feta, at room temperature
- 3 oz. cream cheese, at room temperature
- 1 pie crust (Trader Joe’s)
- 3 heaping tablespoons chimichurri sauce
- 3 cups roasted vegetables (onions, zucchini & tomato)
- olive oil
- fresh cracked pepper
- 1 egg white
In a mini food processor, blend feta and cream cheese until smooth. Set aside.
Preheat the oven to 375 F. Roll out the dough on a lightly floured surface into a 16-inch round. Transfer dough to a parchment-lined baking sheet.
Spread whipped feta on the pie crust, leaving at least a 2-inch border. Evenly dot the top of the cheese with chimichurri. Place roasted vegetables on top of the cheese, making sure to create an even layer. Add another few dots of chimichurri on the top if it pleases you. Season with pepper and a light drizzle of olive oil.
Fold the edge of the dough over the vegetables, pleating the dough as you go. Brush the dough with the egg white.
Bake until the crust is golden, about 40-45 minutes. Remove form the oven and allow to cool for 10 minutes before slicing. Add crumbled feta to the top if your heart desires or if you want a little more visual interest.
