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roasted vegetable galette with creamy cheese asparagus radishes potatoes leeks roasted from the garden

Roasted Vegetable Galette

  • Author: Jane Clifford | The Kailyaird
  • Prep Time: 45
  • Cook Time: 50
  • Total Time: 1 hour 35 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


A creamy, cheesy roasted vegetable galette loaded with vegetables from the garden and wrapped in a deliciously flaky crust.



Pie crust:

1 1/4 cup flour

1/2 tsp salt

8 tbs butter

1/81/4 cup ice water


3 radishes

1 small leek

5 asparagus

6 small baby potatoes

1/2 cup caciotta cheese or mild semi soft to soft cheese (mozerella, goat cheese or feta)

2 tbs of half n half (one on bottom layer one brushed on top) 


Use a pastry cutter or fork to combine flour, salt and butter until forms into a sand like mixture.

Slowly add water, a little at a time, until a shaggy dough forms.

Make dough into a ball and refrigerate for 30 minutes to 1 day.

Preheat oven to 450

Roll out dough into a single pie crust and place on baking stone.

Thinly slice vegetables.

Brush 1 tbs of half n half on pie crust.

Arrange vegetables on pie crust.

Sprinkle on cheese.

In a clockwise rotation, fold up outer edge of pie crust.

Brush with remaining half n half.

Bake at 450 for 10 minutes. Reduce heat to 375 and bake for 25 minutes. Let cool for 15 minutes. 


Have different vegetables growing in your garden or hiding in your fridge? Feel free to substitute for what you have and love!

  • Category: Dinner
  • Method: Roast
  • Cuisine: Farm to Table