Rustic French Vegetable Tarts

This rustic savory galette has become my secret weapon for impressing guests without spending hours in the kitchen. The flaky, buttery crust paired with seasonal vegetables and melted cheese creates a dish that looks like it came from a French bistro but is surprisingly simple to make at home.

I first made these galettes when I needed to use up vegetables from my CSA box before going on vacation. Now they've become my go to solution for dinner parties when I want something that looks special but doesn't require constant attention.

Ingredients

• All purpose flour: Creates the perfect sturdy yet tender base for your galette. Look for unbleached for best flavor
• Cold unsalted butter: The key to flaky pastry. Make sure it's very cold and cut into small pieces before using
• Ice water: The colder the better to prevent gluten development and ensure tenderness
• Salt: Essential for bringing out flavor in the crust. I use kosher salt for better control
• Assorted vegetables: Choose a mix of colors and textures. Mushrooms add umami while peppers add sweetness
• Cheese: A good melting cheese adds richness. Gruyère offers nutty depth but cheddar works beautifully too
• Olive oil: Use a good quality oil as the flavor will be noticeable in the final dish
• Herbs de Provence: This classic French blend adds complexity but any favorite herb mix works well
• Salt and pepper: Always season vegetables well. Freshly ground black pepper makes a noticeable difference

Step-by-Step Instructions

Mix Dry Ingredients:

Combine your flour and salt in a large bowl with a fork until evenly distributed. This ensures the salt dissolves properly and seasons the dough evenly.

Cut In Butter:

Add your very cold butter pieces to the flour mixture and use a pastry cutter or your fingertips to work quickly until the mixture resembles coarse crumbs with some pea sized pieces remaining. These butter pockets create the flakiness in your finished crust.

Add Water Gradually:

Sprinkle ice water over the mixture one tablespoon at a time while gently stirring with a fork. Stop adding water when the dough just begins to come together when pinched. Overworking or adding too much water will make your crust tough.

Chill Dough:

Form the dough into a flat disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or up to 2 days. This critical resting period allows the flour to hydrate fully and the butter to firm up.

Prepare Filling:

While the dough chills, heat olive oil in a skillet over medium heat and add your chosen vegetables with herbs and seasonings. Cook just until vegetables are tender but still have texture, about 5 to 8 minutes. Cool completely before assembling.

Roll Out Dough:

On a lightly floured surface, roll the chilled dough into a 12 inch circle about 1/8 inch thick. Transfer carefully to a parchment lined baking sheet. I find sliding a thin cutting board underneath helps with transfer.

Assemble Galette:

Arrange the cooled vegetable mixture in the center of the dough leaving a 2 inch border all around. Sprinkle your chosen cheese evenly over the vegetables, concentrating slightly more in the center.

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The moment that made me fall in love with savory galettes was watching my usually picky nephew devour two huge slices at a family gathering. He kept asking what this amazing pie was called, and now requests my fancy French pizza whenever he visits. The combination of buttery crust and perfectly seasoned vegetables won him over completely.

Make Ahead Options

The galette dough can be prepared up to 3 days in advance and kept refrigerated, or frozen for up to a month. Just thaw overnight in the refrigerator before using. You can also prepare the vegetable filling a day ahead and store separately in the refrigerator. Assemble and bake just before serving for the freshest results. A fully baked galette can be reheated in a 350°F oven for about 10 minutes until warmed through.

Endless Variations

The beauty of galettes lies in their versatility. Try a Mediterranean version with roasted eggplant, zucchini, tomatoes, and feta cheese. For autumn, combine butternut squash, caramelized onions, and sage with blue cheese. In spring, asparagus, leeks, and goat cheese create a delicate flavor profile. You can even go sweet by omitting the herbs and using fruits like apples or berries with a sprinkle of sugar instead of cheese.

Serving Suggestions

Serve your galette warm from the oven with a simple green salad dressed in vinaigrette for a complete meal. For a more substantial dinner, add a protein like roasted chicken or grilled salmon on the side. These galettes also make excellent picnic food as they travel well and taste delicious at room temperature. Cut into small wedges, they become elegant appetizers for a cocktail party.

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Enjoy creating a galette with your favorite flavors and relish the smiles it brings to your table!

Frequently Asked Questions

→ Can I make the dough ahead of time?

Yes, the galette dough can be made up to 2 days ahead and stored tightly wrapped in the refrigerator. You can also freeze the dough for up to a month. Just thaw overnight in the refrigerator before using.

→ What vegetables work best in savory galettes?

Vegetables that release minimal moisture work best, such as mushrooms, bell peppers, asparagus, zucchini, and leeks. If using watery vegetables like tomatoes or spinach, pre-cook and drain them well to prevent a soggy crust.

→ How do I prevent a soggy bottom crust?

To ensure a crisp bottom crust, pre-cook and thoroughly cool your vegetables before adding them to the dough. You can also sprinkle a thin layer of cheese or breadcrumbs on the dough before adding the filling to create a moisture barrier.

→ Can I make mini individual galettes instead of one large one?

Absolutely! Divide the dough into 4-6 portions and roll each into a small circle. Fill and fold as directed, reducing the baking time to about 20-25 minutes. Individual galettes make elegant starters or personal main courses.

→ What can I serve with savory galettes?

Savory galettes pair beautifully with a simple green salad dressed with vinaigrette. They also work well with soups for a heartier meal. For entertaining, serve them with a charcuterie board or as part of a brunch spread.

→ How do I store and reheat leftover galettes?

Store leftover galettes covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through to restore the crust's crispness. Avoid microwaving as it will make the crust soggy.