Go Back
+ servings
Vegetables And Cheese Galette on a plate
Print Recipe
No ratings yet

Vegetables And Cheese Galette | Savory Galette

This vegetable galette contains roasted vegetables–carrots, potatoes, and asparagus–and a ridiculously indulgent cheese sauce atop a quick, easy, flaky, buttery pastry crust. It is a very healthy dish and anyone can have it with lots of fun.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Appetizer, holiday recipes, Snack
Cuisine: European, French
Diet: Vegetarian
Servings: 2 Pieces
Calories: 821kcal


  • food processor
  • pan
  • Oven


  • ½ cup Whole wheat flour
  • ½ cup All purpose flour
  • ½ cup Semolina / Fine rava / fine sooji
  • Butter unsalted – 1 stick / ½ cup / 8 tablespoon (chilled)
  • ½ tsp Salt
  • 1 tsp Sugar
  • 4 tbsp Ice cold water more or less depending on the dough consistency
  • For the Vegetable and cheese filling
  • ½ cup Onion finely chopped
  • ½ cup Bell pepper finely chopped
  • 1 cup Carrots finely chopped
  • 1 cup Paneer cut into small cubes
  • 1 tsp Red chili powder
  • ½ tsp Garam masala
  • Salt to taste
  • 1 tbsp Oil


  • I made the dough in the food processor. Add all the flours in the bowl of the processor along with sugar and salt and give it a quick mix.
  • Chop the chilled butter into small cubes and add it to the bowl. Pulse it for few times until the butter gets incorporated into the flour and forms a crumbly mixture. Make sure that you don’t over mix the dough. The butter should be visible as tiny specks throughout and the dough should appear crumbly and coarse.
  • At this stage, add the ice water, one tablespoon at a time and pulse again until the dough comes together as a ball. I needed all the 4 tablespoon of water, but you might need more or less.
  • Quickly drop the dough onto a lightly floured work surface and form a small rectangle. Fold the dough like an envelope by folding the top and bottom towards the center and tucking in the sides and form a neat square.
  • Cover with plastic wrap and chill for at least ½ hour.
  • Heat the oil in a pan and sauté the onions until translucent. Now add the bell pepper and the carrots and cook until the carrots are slightly soft.
  • Add the salt, red chili powder and garam masala and let it fry for a minute more.
  • Add the paneer pieces in the end and give it a gentle mix to combine.
  • Let the filling cool down to room temperature.
  • Preheat the oven to 350 F and line a baking sheet with parchment or aluminum foil.
  • Remove the pastry dough from the refrigerator and place it on a lightly floured surface.
  • Divide the dough into two. Working with one part at a time, quickly roll the dough out to a circle about ⅛th inch thick. You could then use a plate to cut it out into a neat circle. I skipped this step as I did not want to waste the end pieces. I rolled it as even as I could and then marked an inner circle to place the filling leaving about a 1 ½ inch skirt.
  • Carefully transfer the rolled out pastry onto the baking sheet and evenly place the filling within the marked inner circle.
  • Now carefully fold the outer edge overlapping one another to form pleats.
  • Repeat the same with the second piece of dough. Brush the top of the dough with milk (or egg wash) and bake for about 30 – 40 minutes or until golden brown.
  • Cool on the pan for about 10 minutes and then carefully shift the Vegetables And Cheese Galette to cooling tray.
  • Enjoy the melt in the mouth savory galette with a bowl of soup on side.


Calories: 821kcal | Carbohydrates: 93g | Protein: 30g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 74mg | Sodium: 682mg | Potassium: 588mg | Fiber: 10g | Sugar: 9g | Vitamin A: 12258IU | Vitamin C: 54mg | Calcium: 588mg | Iron: 5mg