Art of Natural Living

Goat Cheese and Roasted Vegetable Galette

By Inger Aug 5, 2025 Fruits & Vegetables 42 Comments
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With the delicious flavor of roasted vegetables, goat cheese & herbs set into a crunchy pie crust, this Goat Cheese and Roasted Vegetable Galette is an easy side or entree.

Vegetable Galette

It happened over a decade ago, when I came up from the basement with an armload of parsnips and announced that I was ready to make parsnip muffins.  Daughter #2 looked up at me and scowled like the devil had appeared.

“Just wait,” she admonished, “let me look for a recipe.”

A few minutes later, she had lined up candidates: a soup (“but you don’t like soup”), a stew (“you don’t like stew either”) and a vegetable galette.  The recipe was in Eating Well (but no longer online), and I simplified it plus modified it for what I had on hand. 

When it came out of the oven, daughter #2 was excited to try her discovery.  Our youngest, however, was skeptical–until her first bite, “This is awesome!” we heard in a tone of complete astonishment, “do you have more stuff to do this again?”

Over a decade later, it’s still a hit. 

Vegetable galette

Why You’ll Love This!

Flavorful.  Roast veggies are delicious in the first place but pair them with goat cheese, then bake in a crispy pie crust and they’re amazing!

Easy and Impressive.   Roast vegetables, spread on a pie crust (yours or purchased), crimp up the sides and bake.  Take a bow.

Frugal.  You can pick and choose which vegetables to include, so this is a great way to use whatever is languishing in your refrigerator, reducing waste.

Step by Step Overview

Toss together the vegetables, olive oil and herbs, then roast.

Roast veggies

Put roasted vegetables on pie crust round, dot with goat cheese, then fold up sides and crimp.

Put veggies on pie crust

Make an egg wash, then brush the sides of the galette crust.  

Brush crushed with egg wash

 Bake until golden.

Efficiency Tips

This is an easy recipe but I have a few efficiency suggestions to make it even easier!

  • Use a prepared pie crust.  If you’re a pie crust pro, homemade is the way to go.  But (true confessions), I use rolled commercial crusts regularly. (Someday, I’ll have homemade pre-rolled in my freezer, she says optimistically).
  • Skip peeling some veggies.  Some veggies like carrots and beets can be scrubbed and trimmed, without peeling, to save time.
  • Buy pre-cubed vegetables.  While I try to use local veggies, pre-cubed (especially the almost rock solid butternut squash) can be a big time-saver. 

Roast vegetable galette

Variations

As mentioned, you can go with whatever root vegetables you have around.  My most recent galette was made in summer so it has carrots, beets and kohlrabi.  The fall version had sweet potatoes, parsnips and beets. 

Rutabagas, turnips, radishes and butternut squash would also work well in the mix!

And if you’re looking for a traditional fruit galette, take a look at my Strawberry Rhubarb Galette, Blueberry Galette, or Sweet Cherry Galette. 

Vegetable galette

Tips & FAQs

The egg wash is important for getting a nice shiny golden glaze on the pie crust.  Since you use just around a teaspoon, I sometimes serve scrambled eggs the next day to use it up the extra.  In that case I may roast extra veggies to scramble in with the eggs. 

And for more tasty Farmer’s Market Recipes, see:

A slice of galette

Vegetable Galette

Goat Cheese and Roasted Vegetable Galette

With the delicious flavor of roasted vegetables, goat cheese & herbs set into a crunchy pie crust, this Goat Cheese and Roasted Vegetable Galette is an easy side or entree.
Author: Inger
5 from 2 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Vegetable
Cuisine International
Servings 8
Calories 238 kcal

Ingredients
  

  • 4 1/2 cups diced root vegetables like beets, carrots, turnips, etc Use at least 3 varieties
  • 1 onion chopped
  • 6-12 garlic cloves left whole for serious garlic lovers or chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme or chopped rosemary or 1/2 t dried herbs
  • 1/2 teaspoon salt or to taste
  • Freshly ground pepper to taste
  • 4 ounces fresh goat cheese “crumbled”
  • 1 pie crust store bought or your favorite recipe
  • 1 egg beaten, for glazing egg wash
  • 1 teaspoon water for egg wash

Instructions
 

  • Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray. Combine root vegetables, onion, garlic, olive oil, herbs, salt and pepper in a large bowl; toss to coat.
  • Spread the vegetables on the prepared baking sheet. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown, about 20 minutes. Transfer the vegetables to a bowl. Add 3/4 of the goat cheese and toss to coat.
  • To assemble galette: Roll the dough into a rough 14-inch circle about 1/4 inch thick (or unroll your store-bought crust). Coat a baking sheet with cooking spray or line with parchment and place the dough on it. Arrange the roasted vegetables on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go. Scatter the remaining goat cheese over the vegetables.
  • Beat the egg, then mix about a teaspoon with the teaspoon of water to make an egg wash. Brush beaten egg mixture lightly over the crust. (The remaining egg can be discarded or refrigerated and used in scrambled eggs.)
  • Bake the galette at 400 degrees F until the crust is golden, 20 to 30 minutes. Serve warm.

Notes

Serves 4 if you use as an entree rather than a side.

Nutrition

Calories: 238kcalCarbohydrates: 26gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 27mgSodium: 383mgPotassium: 326mgFiber: 4gSugar: 5gVitamin A: 4902IUVitamin C: 8mgCalcium: 58mgIron: 2mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

Updated from the original published Mar 16, 2013

42 thoughts on “Goat Cheese and Roasted Vegetable Galette”

  1. Christie

    5 stars
    Savory galettes are perfect for dinner. And a perfect way to use up those abundant vegetables from the market. That tang of goat cheese makes the flavors of the root vegetables pop.

    Reply ↓
  2. Radha

    I am loving everything about this galette! A savory galette is a perfect lunch and thanks for giving a solution to todays’ lunch problem.

    Reply ↓
  3. David Scott Allen

    How on earth did I miss this when you posted in 2020? And just before “it” took over our lives! I love this, Inger – great combination of vegetables and the goat cheese is perfect to go with them. Pretty soon I will be seeing the second run of these root vegetables at the market and I plan to make this!

    Reply ↓
  4. Raymund

    5 stars
    Love how simple yet versatile this galette is! Roasting veggies with goat cheese on a flaky crust sounds like the perfect combo.

    Reply ↓
  5. Jolene

    I love how galettes can be easy enough for a family dinner but also can look fancy enough for company! I am a parsnip fan, working on getting my guys to be fans too. This might do the trick!

    Reply ↓
    1. Inger Post author

      Versatility is one of the hallmarks of the recipe which is so perfect for the crazy harvest time! Hopefully your kids respond like mine did!

      Reply ↓
  9. Linda Flaherty

    Cooking this tonight with leftover root vegetables and chunks of grilled chicken breast. Made a roux of butter, flour and veg stock with a bit of chicken flavoring to mix with vegys. Then stirred in a couple spoons of cream cheese with onion/chives, and parmesan. I’m still in the prep faze, but can’t wait to put into crust and bake!! Thanks so much, was looking for idea with leftovers.

    Reply ↓

  10. Pingback: Strawberry Blueberry Galette - Art of Natural Living

  11. Kathy

    Oh, does this look good! Never thought of making anything like this before. Whenever I stop by your blog posts before meals I get so hungry!

    Reply ↓
    1. Inger Post author

      Ooooh, that’s kind of dangerous–like grocery shopping on an empty stomach 😉

      Reply ↓
  12. Claire

    First of all Inger the new site is looking oh so smart – congratulations on the move!

    And secondly I’m saving this recipe as a reminder to make one, it looks absolutely delicious. Favourite combinations involved and nice and easy too!

    Reply ↓
    1. Inger Post author

      Thanks Claire! Yes, other than cutting up the vegetables–which really went faster than I thought–the recipe really was easy. And how often do you get kids excited about beets and parsnips!

      Reply ↓
    1. Inger Post author

      Thanks Grace! I am starting to use pie crust a lot more and am really enjoying what I can do with it.

      Reply ↓
  14. Kathy

    This galette looks and sounds wonderfully delectable! I am bookmarking this recipe! I wish I could have it for lunch today!!

    Reply ↓
    1. Inger Post author

      Thanks Kathy! Hmm, perhaps I can squirrel away a piece for a later lunch next time I make this…

      Reply ↓
  15. Camille

    We’ve had a lot of excess root vegetables hanging out in our kitchen lately, too. This looks like a fabulous way too use up lots at once! I made something similar last week, a twist on the French tartiflette – a veggieflette. I steamed parsnips, potatoes, beets, golden turnips and black radishes until they were slightly tender, then mixed them with a sauce of caramelized onions and leeks with crème fraîche. I baked all this until it was getting nice and roasty and browned on top, then topped with cubes of reblochon cheese and continued baking until it was bubbly.

    Reply ↓
    1. Inger Post author

      Oooo, caramelized onions & leeks with creme fraiche! And come to think of it there are turnips in one of those veggie drawers too…

      Reply ↓
    1. Inger Post author

      I think it was a fruit galette that you made that started me on all of this so I owe you a big thank you!

      Reply ↓
  18. Beth

    Your galette looks wonderful! What a great way to use up those ingredients.

    Alas, parsnips would get the same response in my house….

    Reply ↓
    1. Inger Post author

      I am so happy I learned about galettes (from talented fellow bloggers like you)! I’ll run out of beets and sweet potatoes before I can use up all the parsnips making this, so it will be interesting to see how the next parsnip recipe fares!

      Reply ↓
  19. [email protected]

    Parsnip muffins actually sound doable. They are such a sweet vegetable that I assume you could cut down on the amount of sugar in the muffin recipe: perhaps cook and mash them first, or cut into very small diced pieces.

    Reply ↓
    1. Inger Post author

      I appreciate the vote of confidence! I thought they sounded good and the pictures were lovely. If it is successful enough, you’ll probably see it in here!

      Reply ↓
  20. Karis

    I hope I remember to make this recipe next fall when my CSA boxes are loaded with root vegetables because it sounds delicious! I almost always have extra pie crusts in the freezer because my grandma’s recipe makes four and my favorite pie only requires one 🙂 In fact, I’m thawing one right now to make sweet potato quiche in the morning.

    Reply ↓
    1. Inger Post author

      I really need to start making my own crusts. Glad you are trying the sweet potato quiche–was a bit unsure about how that would go over with the kids, though I certainly enjoyed it! Thanks for letting me know about the class!

      Reply ↓
    1. Inger Post author

      You know I saw a recipe for parsnip fries. Good to know that they are little flavor sponges. I’ll have to give this a try. Thanks for the tip!

      Reply ↓
    1. Inger Post author

      Thanks Freeda. Daughter #2 just texted me to ask if we could have it for dinner again tonight 😉

      Reply ↓
5 from 2 votes

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