Savory Galette French Tart (Printable)
Flaky tart with roasted vegetables, goat cheese, and thyme. A savory dish with French rustic charm.
# What You Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup cold unsalted butter, cubed
04 - 1/4 cup ice water
→ Filling
05 - 1 small zucchini, thinly sliced
06 - 1 small red bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 1 cup cherry tomatoes, halved
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 3 ounces goat cheese, crumbled
13 - 1 tablespoon fresh thyme leaves
→ Assembly
14 - 1 egg, beaten
15 - 1 tablespoon milk
# How To Cook:
01 - In a large bowl, whisk together flour and salt. Add cold butter and rub into the flour using fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Shape into disk, wrap in plastic, and refrigerate at least 30 minutes.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
03 - Toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast 15–20 minutes until slightly tender. Allow to cool.
04 - On a lightly floured surface, roll dough into a 12-inch circle. Transfer carefully to the parchment-lined baking sheet.
05 - Arrange roasted vegetables in the center of dough, leaving a 2-inch border. Sprinkle with goat cheese and thyme leaves.
06 - Fold edges of dough over filling, pleating as needed. Brush crust with beaten egg mixed with milk.
07 - Bake for 25–30 minutes until crust is golden and crisp. Cool for 10 minutes before slicing.
# Expert Tips:
01 -
- The dough is forgiving, almost impossible to mess up once you stop overthinking it.
- You can throw whatever vegetables you have at it and it becomes something restaurant-worthy in under two hours.
- It tastes even better the next day cold, which means it's perfect for lunch tomorrow.
02 -
- The dough needs to be cold when it hits the oven, so don't skip the chilling step or you'll end up with a flat, dense base instead of something crispy and layered.
- Roast your vegetables separately first so they lose water and develop flavor, rather than steaming inside the galette and making everything soggy.
03 -
- Keep your butter so cold it's practically frozen, and use your fingertips instead of a pastry cutter because the warmth of your hands is actually the right temperature to create flaky layers.
- If you're nervous about the crust, you can blind bake it for five minutes before adding the filling, but honestly the vegetables release enough moisture that you don't need to.