A few weekends ago I brought a couple variations of this gorgeous galette to a girls’ weekend away at the cabin. We enjoyed them for lunch before spending the unusually warm winter day outside around the fire pit. Upon returning to the city, based on my girlfriends’ raves and recommendations, this version was born.

Galette is a fancy term used in French cuisine to describe various types of freeform rustic tarts with hand-folded edges; typically encapsulating a myriad of sweet or savoury fillings. Every summer my Mom bakes delicious galettes filled with seasonal fruit…peaches, strawberries, rhubarb, blueberries – you name it, she’s put it in a galette and we’ve devoured it. In contrast to the decadence of summer fruit tarts is this Savoury Winter Veggie Galette. It is nutritious and both a feast for your eyes and tastebuds. Sweet squash, earthy beets and sage, slightly bitter rapini, and salty goat cheese and olives wrapped together in a crisp spelt crust makes for one mouth watering dish.

Galettes are commonly made with pastry, but I used spelt dough, which is a breeze to whip together and roll out. And, it has the added bonus of being much lower in fat and higher in fibre. If making dough from scratch is intimidating to you, I promise the ease of this recipe will provide you with the confidence to tackle any homemade dough. There is something incredibly satisfying about making dough from scratch and watching it brown in the oven while swooning over the amazing smell.

This galette would be wonderful as a main or side dish, and pairs well with a simple green salad tossed in a balsamic vinaigrette (you can also lightly drizzle balsamic vinegar over your slice of galette for an extra pop of flavour). If you want a little bit of heat, you can sprinkle dried red chilli flakes over top or your favourite hot sauce. Next time you have dinner guests, give this one a try! The vibrant colours will draw your diners in and their first bite will keep them wanting more and more. Or of course you could make this for your sweetheart this weekend for Valentine’s Day!



Rustic Winter Veggie Galette

Serves: 4
Prep/Cook Time: 1 hour and 15 minutes


1/2 butternut squash, sliced
3 small beets, sliced
3-4 stems of rapini (aka broccoli rabe) or broccoli
Olive Oil
Salt and Pepper
2/3 cups plain Greek yogurt
1/4 cup goat cheese, crumbled, plus 1 tbsp for topping
2 tbsp grainy mustard
1 egg
1 tbsp chopped fresh sage
1/4 tsp salt
Pepper to taste
8-10 kalamata olives, pitted and halved

2/3 cups spelt flour*
1 tsp quick-acting dry yeast
1/2 tsp kosher salt
2 tbsp olive oil
1 egg
1/4 cup warm water
Egg Wash: 1 egg lightly beaten with 1 tbsp water
*whole wheat or white/all-purpose flour can be substituted, but you will need to add 1-2 tbsp additional water

Optional garnish: dried red chilli flakes and balsamic vinegar


Preparing the filling:
1. Preheat oven to 375 degrees F. Toss the sliced vegetables with enough olive oil to coat and place on baking sheet lined with parchment paper.
2. Bake the beet slices for about 30 minutes, or until tender. Bake the squash for about 20 minutes, or until tender. Bake the rapini for about 5 minutes, or until just slightly tender. Remove vegetables from oven and set aside to cool slightly.
3. Reduce oven temperature to 330 degrees F.
4. Combine yogurt, goat cheese, mustard, egg, sage, salt, and pepper in a bowl. Stir until mixed together.

Mixing the dough:
1. Mix the flour, yeast and salt in a medium bowl.
2. Combine the olive oil, egg and water in a small bowl and whisk briefly to combine.
3. Add liquid to dry ingredients. Stir to combine as much as possible. Finish incorporating the flour by dumping the dough on a non-stick surface and kneading for a few minutes to combine. The dough should be soft, but not sticky.

Assembling and Baking the Tart:
1. On a large sheet of parchment paper, roll out the dough with a rolling pin until about 1/8” thick.  Your circle will be roughly 13” wide.
2. Transfer the dough and parchment paper to your baking sheet.
3. Assemble the tart by spreading the yogurt/cheese mixture over the centre of the tart, leaving a border all around of about 2”. Arrange the roasted vegetables and chopped olives on top of the yogurt/cheese mixture. Sprinkle extra goat cheese on top.
4. Using your fingertips, fold the edges of the dough over some of the vegetables to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go. Brush the dough with the egg wash.  Bake the prepared galette in the 330 degree F oven for 30 minutes.

Let the galette cool slightly before cutting into. If you like, sprinkle with dried red chilli flakes and lightly drizzle with balsamic vinegar. Enjoy!