Savory Galette French Tart (Printable)
Flaky buttery tart filled with roasted veggies, creamy cheese, and herbs, perfect for any occasion.
# What You'll 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 ground 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 Make:
01 - In a large bowl, combine flour and salt. Add cold butter and rub into flour with fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just forms. Shape into disk, wrap in plastic, and refrigerate at least 30 minutes.
02 - Set oven to 400°F. Line a baking sheet with parchment paper.
03 - Toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on prepared sheet and roast 15 to 20 minutes until slightly tender; cool before assembling.
04 - On a lightly floured surface, roll dough into a 12-inch circle and transfer to parchment-lined baking sheet.
05 - Arrange roasted vegetables in center, leaving a 2-inch border. Sprinkle with goat cheese and thyme. Fold edges over filling, pleating as needed.
06 - Brush crust with beaten egg mixed with milk.
07 - Bake for 25 to 30 minutes until crust is golden and crisp. Cool for 10 minutes before slicing.
# Expert Tips:
01 -
- The crust is buttery and forgiving, even if you've never made one before.
- You can load it with whatever vegetables are hanging around your kitchen right now.
- It looks restaurant-quality but actually takes less time than ordering delivery.
- It works just as well for a casual lunch as it does when people drop by unexpectedly.
02 -
- The cold butter is everything, this is where people go wrong, they let it get warm and then the crust turns out dense instead of flaky.
- Don't skip roasting the vegetables separately, it concentrates their flavor and keeps the crust from getting soggy from releasing water.
03 -
- Keep everything cold until the last possible moment, cold dough with cold butter creates the flakiest crust.
- If your filling releases liquid while roasting, drain it off before assembling, this is the difference between crispy and soggy.