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Laminated Savory Galette with Slow-Roasted Vegetables Recipe

Laminated Savory Galette with Slow-Roasted Vegetables Recipe

Learn how to make this homemade laminated savory galette featuring perfectly slow-roasted vegetables. The best foolproof method for creating buttery, flaky pastry layers that cradle sweet caramelized vegetables and tangy cheese. An impressive yet easy baking recipe perfect for showcasing seasonal produce.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
1 hour 30 mins
Serves:
1 galette (6 slices)
An overhead shot of the rustic galette served on a weathered wooden board, showcasing its golden-brown flaky crust with visible buttery layers. The slow-roasted vegetables create a vibrant mosaic of burnt orange carrots, deep purple beets, and caramelized red onions, their edges slightly charred. Soft natural light streams across the scene, highlighting the glossy sheen where vegetables meet pastry. Fresh thyme sprigs and crumbled goat cheese add texture contrast atop the vegetables, while scattered herbs and a drizzle of olive oil complete the presentation. In the background, a cloth napkin and vintage knife suggest an inviting farm-to-table dining experience.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the laminated dough:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves, finely chopped</li><li class="ingredients-single-item">175g cold unsalted butter, divided (125g for lamination, 50g for dough)</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the roasted vegetables:</li><li class="ingredients-single-item">2 medium carrots, peeled and sliced into 5mm rounds</li><li class="ingredients-single-item">1 medium beetroot, peeled and thinly sliced</li><li class="ingredients-single-item">1 large red onion, thinly sliced</li><li class="ingredients-single-item">2 small zucchini, sliced into 5mm rounds</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">3 garlic cloves, crushed</li><li class="ingredients-single-item">2 tsp fresh rosemary, chopped</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">Freshly ground black pepper</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">100g soft goat cheese (or ricotta)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp sesame seeds or mixed seeds</li><li class="ingredients-single-item">Fresh thyme sprigs, for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp vegetable knife or mandoline</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your slow-roasted vegetables. Preheat your oven to 160°C. In a large bowl, toss the sliced carrots, beetroot, red onion, and zucchini with olive oil, crushed garlic, rosemary, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet lined with parchment paper. Roast for 45-50 minutes, turning occasionally, until the vegetables are tender and slightly caramelized but not mushy. The slow roasting at a lower temperature allows the natural sugars to develop without burning, creating a deeper flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the vegetables roast, prepare your laminated dough. In a large bowl, combine flour, salt, and chopped thyme. Cut 50g of the cold butter into small cubes and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This initial incorporation of butter creates the tender base texture of your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Mix the ice-cold water with apple cider vinegar (the acidity helps inhibit gluten development, ensuring a more tender crust). Make a well in the center of your flour mixture and pour in the liquid. Stir with a fork until the dough just comes together. It should look shaggy but hold together when pressed. Avoid overworking it to prevent developing too much gluten, which would make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and form into a rough rectangle. Wrap in plastic wrap and refrigerate for 30 minutes. This resting period allows the gluten to relax and the butter to firm up, making the lamination process easier.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Now, prepare the butter for lamination. Place the remaining 125g of cold butter between two sheets of parchment paper and beat it with a rolling pin until it's malleable but still cold. Shape it into a rectangle about 15cm x 10cm. This butter block needs to be cool but pliable – if it's too cold it will crack, too warm and it will ooze.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a well-floured surface, roll the chilled dough into a rectangle about twice the size of your butter block. Place the butter in the center of the dough and fold the dough over the butter like an envelope, ensuring the butter is completely enclosed. Pinch the edges to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the first lamination turn, roll the dough into a rectangle about 35cm x 15cm, keeping the edges straight. Fold the dough in thirds like a letter (this is called a "single fold"). Rotate the dough 90 degrees, cover, and refrigerate for 30 minutes. The cold rest periods between folds are crucial – they prevent the butter from melting into the dough, which would eliminate the distinct layers.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat this rolling and folding process two more times, chilling the dough for 30 minutes between each fold. Each fold triples the number of layers in your dough, creating that beautiful flaky texture when baked. After the final fold, refrigerate the dough for at least 1 hour or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to assemble, preheat your oven to 200°C. Roll the chilled laminated dough on a lightly floured surface into a circle approximately 30cm in diameter and about 3-4mm thick. Transfer to a parchment-lined baking sheet. The dough should look marbled with streaks of butter visible – these are what will create your flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Crumble the goat cheese in an even layer over the center of the dough, leaving a 5cm border around the edge. Arrange the roasted vegetables artistically over the cheese, overlapping them slightly. The border you've left will be folded over to create the galette's rustic edge.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully fold the edges of the dough over the filling, pleating as necessary to form a circular shape. Brush the dough border with beaten egg and sprinkle with seeds. The egg wash gives a professional-looking golden shine and helps the seeds adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 35-40 minutes until the crust is deeply golden and crisp. You want to see visible layers in the edge and a fully cooked bottom – if the bottom seems pale after 30 minutes but the top is browning too quickly, move the galette to a lower rack in your oven.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the galette to cool for at least 15 minutes before slicing. This resting period allows the filling to set slightly and the layers to firm up, making it easier to cut clean slices. Garnish with fresh thyme sprigs just before serving. Your laminated galette is best enjoyed warm, where the contrast between the crisp, flaky pastry and tender vegetables is most pronounced.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Laminated Savory Galette with Slow-Roasted Vegetables Recipe?

This recipe uses all-purpose flour, butter, thyme, salt, water, vinegar for the pastry, plus carrots, beetroot, red onion, zucchini, olive oil, garlic, rosemary, salt, and pepper for roasting. The assembly requires goat cheese, egg wash, and seeds for garnish.

How to cook Laminated Savory Galette with Slow-Roasted Vegetables Recipe at home?

Learn how to cook Laminated Savory Galette with Slow-Roasted Vegetables by first slow-roasting your vegetables at 160°C for deep flavour. Meanwhile, prepare a laminated dough through a series of folds to create flaky layers. Once assembled with goat cheese and vegetables, bake at 200°C until golden brown for a stunning rustic tart.

What makes a truly flaky laminated pastry dough?

The key to truly flaky laminated pastry is maintaining cold butter between layers of dough. The proper folding technique, adequate rest periods between turns, and keeping everything chilled ensures the butter creates steam during baking, pushing the dough layers apart for that perfect flaky texture.

Can I prepare the vegetable galette components ahead of time?

Yes! The laminated dough can be made up to 3 days in advance and kept refrigerated. Vegetables can be roasted the day before and stored in an airtight container. On serving day, simply assemble and bake your galette for a fresh-from-the-oven experience.

Which seasonal vegetables work best for a rustic galette?

While this recipe features beetroot, carrots, zucchini and red onion, galettes are wonderfully adaptable. Try autumn pumpkin and sage, summer tomatoes and aubergine, or spring asparagus and peas. The key is cutting vegetables uniformly and pre-roasting them to remove excess moisture.

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An impressive yet easy baking recipe perfect for showcasing seasonal produce.", "prepTime": "PT45M", "cookTime": "PT1H30M", "totalTime": "PT2H15M", "keywords": "laminated pastry, savory galette, slow-roasted vegetables, flaky dough, vegetarian baking", "recipeYield": "6", "recipeCategory": "Main Course", "recipeCuisine": "French", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "32 g", "proteinContent": "6 g", "fatContent": "26 g", "saturatedFatContent": "15 g", "cholesterolContent": "75 mg", "sodiumContent": "410 mg", "sugarContent": "5 g", "servingSize": "1 slice" }, "recipeIngredient": [ "250g all-purpose flour", "1 tsp salt", "1 tbsp fresh thyme leaves, finely chopped", "175g cold unsalted butter, divided (125g for lamination, 50g for dough)", "120ml ice-cold water", "1 tbsp apple cider vinegar", "2 medium carrots, peeled and sliced into 5mm rounds", "1 medium beetroot, peeled and thinly sliced", "1 large red onion, thinly sliced", "2 small zucchini, sliced into 5mm rounds", "2 tbsp olive oil", "3 garlic cloves, crushed", "2 tsp fresh rosemary, chopped", "1 tsp sea salt", "Freshly ground black pepper", "100g soft goat cheese (or ricotta)", "1 egg, beaten (for egg wash)", "1 tbsp sesame seeds or mixed seeds", "Fresh thyme sprigs, for garnish" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare vegetables", "text": "Begin by preparing your slow-roasted vegetables. Preheat your oven to 160°C. In a large bowl, toss the sliced carrots, beetroot, red onion, and zucchini with olive oil, crushed garlic, rosemary, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet lined with parchment paper. Roast for 45-50 minutes, turning occasionally, until the vegetables are tender and slightly caramelized but not mushy. The slow roasting at a lower temperature allows the natural sugars to develop without burning, creating a deeper flavor profile." }, { "@type": "HowToStep", "name": "Prepare dough", "text": "While the vegetables roast, prepare your laminated dough. In a large bowl, combine flour, salt, and chopped thyme. Cut 50g of the cold butter into small cubes and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This initial incorporation of butter creates the tender base texture of your dough." }, { "@type": "HowToStep", "name": "Mix dough liquid", "text": "Mix the ice-cold water with apple cider vinegar (the acidity helps inhibit gluten development, ensuring a more tender crust). Make a well in the center of your flour mixture and pour in the liquid. Stir with a fork until the dough just comes together. It should look shaggy but hold together when pressed. Avoid overworking it to prevent developing too much gluten, which would make your pastry tough." }, { "@type": "HowToStep", "name": "Chill dough", "text": "Turn the dough onto a lightly floured surface and form into a rough rectangle. Wrap in plastic wrap and refrigerate for 30 minutes. This resting period allows the gluten to relax and the butter to firm up, making the lamination process easier." }, { "@type": "HowToStep", "name": "Prepare butter block", "text": "Now, prepare the butter for lamination. Place the remaining 125g of cold butter between two sheets of parchment paper and beat it with a rolling pin until it's malleable but still cold. Shape it into a rectangle about 15cm x 10cm. This butter block needs to be cool but pliable – if it's too cold it will crack, too warm and it will ooze." }, { "@type": "HowToStep", "name": "Encase butter", "text": "On a well-floured surface, roll the chilled dough into a rectangle about twice the size of your butter block. Place the butter in the center of the dough and fold the dough over the butter like an envelope, ensuring the butter is completely enclosed. Pinch the edges to seal." }, { "@type": "HowToStep", "name": "First lamination turn", "text": "For the first lamination turn, roll the dough into a rectangle about 35cm x 15cm, keeping the edges straight. Fold the dough in thirds like a letter (this is called a 'single fold'). Rotate the dough 90 degrees, cover, and refrigerate for 30 minutes. The cold rest periods between folds are crucial – they prevent the butter from melting into the dough, which would eliminate the distinct layers." }, { "@type": "HowToStep", "name": "Complete lamination", "text": "Repeat this rolling and folding process two more times, chilling the dough for 30 minutes between each fold. Each fold triples the number of layers in your dough, creating that beautiful flaky texture when baked. After the final fold, refrigerate the dough for at least 1 hour or overnight." }, { "@type": "HowToStep", "name": "Roll dough", "text": "When ready to assemble, preheat your oven to 200°C. Roll the chilled laminated dough on a lightly floured surface into a circle approximately 30cm in diameter and about 3-4mm thick. Transfer to a parchment-lined baking sheet. The dough should look marbled with streaks of butter visible – these are what will create your flaky layers." }, { "@type": "HowToStep", "name": "Add filling", "text": "Crumble the goat cheese in an even layer over the center of the dough, leaving a 5cm border around the edge. Arrange the roasted vegetables artistically over the cheese, overlapping them slightly. The border you've left will be folded over to create the galette's rustic edge." }, { "@type": "HowToStep", "name": "Form galette", "text": "Carefully fold the edges of the dough over the filling, pleating as necessary to form a circular shape. Brush the dough border with beaten egg and sprinkle with seeds. The egg wash gives a professional-looking golden shine and helps the seeds adhere." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 35-40 minutes until the crust is deeply golden and crisp. You want to see visible layers in the edge and a fully cooked bottom – if the bottom seems pale after 30 minutes but the top is browning too quickly, move the galette to a lower rack in your oven." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the galette to cool for at least 15 minutes before slicing. This resting period allows the filling to set slightly and the layers to firm up, making it easier to cut clean slices. Garnish with fresh thyme sprigs just before serving. Your laminated galette is best enjoyed warm, where the contrast between the crisp, flaky pastry and tender vegetables is most pronounced." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Rodrigues", "datePublished": "2024-05-20", "reviewBody": "Flaky pastry with incredible caramelization! I was intimidated by the lamination process but the instructions were so clear. The vegetables developed such deep flavor during the slow roast. Absolute perfection!", "name": "Stunning Flaky Layers", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-05-15", "reviewBody": "Worth every minute of folding! The pastry layers were spectacular and the combination of vegetables with the tangy goat cheese was divine. I added some butternut squash to the mix and it worked beautifully.", "name": "Worth The Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-05-10", "reviewBody": "Converted my vegetable-hating husband instantly! The slow-roasting method transforms ordinary vegetables into something extraordinary. The pastry was buttery perfection with distinct layers that shattered beautifully.", "name": "Vegetable Magic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-05-05", "reviewBody": "More impressive than restaurant quality! I served this at a dinner party and everyone asked for the recipe. The step by step instructions made the lamination process approachable. Will definitely make again!", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-04-28", "reviewBody": "Made this three weekends straight! Each time I try different seasonal vegetables and it's always fantastic. The pastry technique is spot-on and creates the most incredible texture. Perfect balance of butter and salt!", "name": "Weekend Staple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/laminated-savory-galette-with-slow-roasted-vegetables-recipe" }
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