With a hearty whole wheat crust, this comforting roasted winter vegetable galette is easy to make and incredibly flavorful, thanks to Dijon mustard.
During cold winter days I find myself spending much more time in the kitchen. Cooking comforting dishes feels just so warming and the aroma filling the whole house is amazing. This whole wheat crust is filled with wonderfully colorful seasonal roasted veggies. Wholesome, amazingly flavorful and delicious. Perfect lunch or dinner idea. Serve this galette on its own or with a side of a simple salad.
You will probably think of getting a store bought pie crust at some point, but I would totally recommend you to try out making your own! It’s surprisingly very easy to make, and much healthier too. The crust for this vegetable galette is made with 100% whole wheat flour, olive oil, iced cold water and a pinch of salt. The whole wheat flour not only brings nutty flavor to it but also adds a little color. An addition of olive oil makes it much more simple to make and very flavorful. 
The key to this galette is the dressing. The aroma of tender roasted vegetables tossed in this simple dressing is delightful. The mix of smooth and creamy Dijon mustard, avocado oil, maple syrup and fresh thyme make the perfect combination. It enhances the flavor of each vegetable, and helps it roast to perfection.
The cooking time is longer than active time itself. But I can assure you, it’s worth the wait!
To start off, make the pie crust, prepare all the veggies and the dressing. While the dough is resting in the fridge, toss all the vegetables in sauce and roast until tender and aromatic. Then assemble everything together and bake until the edges of the crust turn golden brown.
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Roasted Winter Vegetable Galette
- Total Time: 105 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
A hearty galette filled with seasonal root vegetables, tossed in a Dijon vinaigrette and baked in a flaky crust. Perfect for a cozy autumn or winter dinner.
Ingredients
- 1 1/4 cups (296 ml) whole wheat flour
- 1/4 cups (59 ml) extra virgin olive oil
- 1/4 cups + 2 tbsp (90 ml) ice cold water
- 1 tsp salt
- 1 bunch rainbow carrots, cut lengthwise
- 1 beet, diced
- 1 small red onion, sliced
- 1 small sweet potato, diced
- 1 small apple, sliced
- 1/2 cups (118 ml) sunchokes, drained
- 1/4 cups (59 ml) avocado or olive oil
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 tbsp fresh thyme
Instructions
- In a mixing bowl, combine flour, oil, salt, and 1/4 cup water. Stir to combine. Add 2 tablespoons of water if the dough is too dry.
- Transfer the dough to a lightly floured surface and form into a ball. Wrap in plastic wrap and place in the refrigerator for around 40 minutes.
- Heat oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together avocado oil, Dijon mustard, maple syrup, and fresh thyme leaves.
- Place all the cut-up vegetables in a large bowl. Pour the dressing over the vegetables and toss well to coat. Transfer the vegetables onto the baking sheet and spread evenly. Sprinkle a little salt on top.
- Bake on the top rack for 35-40 minutes. Reduce oven temperature to 375°F (191°C).
- Roll out the dough into a 13-inch round on a lightly floured surface. Transfer the dough to a baking sheet.
- Layer the roasted vegetables in the center of the dough, leaving a 1 1/2 to 2-inch border. Gently fold over the pastry border.
- Bake until the crust is fully cooked and golden brown, about 30-35 minutes at 375°F (191°C).
- Remove from the oven and let it cool slightly before slicing.
Notes
- For easier handling, chill the dough for at least 45 minutes – longer is better for a less-sticky crust.
- To prevent the vegetables from burning, roast them for a few minutes before adding them to the crust.
- Leftover galette is best stored in the refrigerator for up to 3 days and reheated gently in a 350°F oven.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 10
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What types of winter vegetables work best for the galette?
You can use a variety of seasonal vegetables such as carrots, parsnips, sweet potatoes, and Brussels sprouts. Choose colorful options to enhance the visual appeal.
How do I ensure my whole wheat crust comes out flaky?
Make sure to keep your olive oil cold and mix the ingredients until just combined to avoid overworking the dough, which can result in a tough crust.
Can I substitute the Dijon mustard in the dressing?
If you don’t have Dijon mustard, you could use whole grain mustard for a similar flavor profile, though it may alter the texture slightly.
This is very very pretty.
I got a regular bunch of rainbow carrots, and this turned out absolutely delicious. The crust was flaky, crispy and the colors were really a joy to look at. I’m putting this on my Thanksgiving table as a side and I have a feeling it will be the most poplar dish on the table.
Made this last night. Came out perfect, and looked incredible. Thanks for an amazing recipe that also happened to taste fantastic
I just preparing this. However, this is the absolutely worst recipe to follow. Bunch of rainbow carrots …how many is that? Cut lengthwise…half them, quarter them what? Then of course the crust. I figured it out. Taking a chance and making it for a friends dinner tonight. Kind regards. Learn from the comments.
Hi Donnamarie, so sorry you feel the directions are unclear, hope it turned out great anyway. “A bunch” is kind of a weird measurement, I agree – but most rainbow carrots are sold in bunches, so hopefully you figured it out. Cutting lengthwise is just one cut, the length of the carrot (yes, half them, lengthwise). Will definitely take another look at the recipe and see if we can make things easier to follow. Thank you for taking the time to feedback!
Ingredients for pie crust calls for 1-1/4 cup + 2 tablespoons of ice cold water. Instructions note to use 1/4 cup of water + 2 tablespoons of water if dough is dry. There is no indication what to do with the remaining 3/4 cup of water. I’m thinking the dough will be pretty dry using 1/4 cup of water. Typo?
Typo indeed! 1/4 cup is the measurement – however, depending on the flour you may need a little more. This, unfortunately, isn’t always and exact science :D Hope you make the recipe!