Whole Wheat Roasted Vegetable & Pesto Galette

 

I pretty sure, almost positive we can call this a “galette”. Until about a year ago, I had never even heard the word galette so I’m using my best judgement and Pinterest knowledge for our title here. (I’m embarrassed to say I’m still working on my pronunciation of it too haha)

Whatever we want to call it, it. is. DELICIOUS.

A rich, flaky, whole wheat crust layered with homemade pesto and crispy, tender roasted veggies— I mean, you can’t really get much better than that. And to make things even better, I’ve super simplified the traditional galette crust to create a ridiculously easy, lightened-up coconut oil crust that is naturally vegan (and can easily be substituted with cold butter for non-vegans). It was one of my better moments.

 

Whole Wheat Roasted Vegetable & Pesto Galette // pumpkin & peanut butter

 

So this galette creation all started with an urge to create a meatless Thanksgiving main dish that was not a lentil loaf. Don’t get me wrong, I love me some lentil loaf, but I wanted to spice things up a bit this year. I mean, I have been blogging for a little over a year now and my confidence in the kitchen is growing but the day, so it seemed as good of time as any to get out of the box.

To me, one of the best parts about Thanksgiving is the roasted vegetables. I could seriously eat a whole tray of roasted brussels sprouts, butternut squash, potatoes, asparagus, cauliflower, you name it—- all by myself. So of course I knew that had to be involved in my meatless main dish. I’d also been seeing these beautiful galettes ALL OVER THE PLACE, so I thought it might be fun to take a stab at the unknown. Throw on some homemade sunflower seed pesto and we got us a meal!

 

Whole Wheat Roasted Vegetable & Pesto Galette // pumpkin & peanut butter

Whole Wheat Roasted Vegetable & Pesto Galette // pumpkin & peanut butter

 

So I’m dying to hear, what are your plans for your Thanksgiving menu? Are you going meatless or omnivore? I’ll be with my family, which is full of the whole spectrum from vegetarian to straight up carnivore, so we’ll be doing the whole gamut. I already know I want to make this and definitely these, but I’m in need of some more side dishes and desserts for sure. Any suggestions, comments, inspiration is gladly appreciated!

Oh, and stay tuned for a full Vegetarian Thanksgiving Menu coming to pumpkin & peanut butter very soon!

 

Whole Wheat Roasted Vegetable & Pesto Galette // pumpkin & peanut butter

Whole Wheat Roasted Vegetable & Pesto Galette

Serves 4-5
Prep time 40 minutes
Cook time 30 minutes
Total time 1 hours, 10 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish

Ingredients

  • extra olive oil for drizzling

for the crust

  • 1 cup white whole wheat flour
  • 1 cup white flour
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, solid
  • 1/2 cup ice cold water

for the pesto

  • 1/2 cup sunflower seeds
  • 4 garlic cloves
  • 2 heaping cups fresh basil leaves
  • 1 teaspoon salt and pepper, each
  • 1/2 cup extra virgin olive oil

for the roasted vegetables

  • 3 red potatoes, thinly sliced
  • 1/2 cup cubed butternut squash
  • 1 cup brussels sprouts, halved
  • 1/2 cup yellow onion, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt and pepper
  • 1 teaspoon dried rosemary

Note

recipe inspired by the dreamy leaf's tomato and chard pesto galette

Directions

for the dough
Step 1
Preheat the oven to 400 degrees. Add flours and salt into a food processor. Pulse once or twice to combine. Add in the coconut oil and pulse a few times, until crumbly. Add in the ice cold water and pulse again until even more crumbly. Form dough into a flat disc, then wrap dough in plastic wrap and refrigerate for at least 30 minutes.
for the roasted vegetables
Step 2
Mix vegetables (potatoes, onion, brussels sprouts, squash) in a large bowl. Drizzle with 1 tbsp of olive oil, salt, pepper, and rosemary. Bake for 20 minutes, tossing once during cook time. You don't want them to be fully cooked because they'll cook even more on the galette.
for the pesto
Step 3
Time to make the pesto! Add sunflower seeds into your food processor and pulse until broken into small pieces. Add in the garlic, salt, pepper, and basil and blend until leaves are shredded into very small pieces. Slowly pour in the olive oil and continue to blend until the pesto has reached your desired consistency.
for the galette
Step 4
Take the dough out of the fridge and place between 2 layers of plastic wrap. Use a rolling pin (or a wine bottle 🙂 ) to roll it into a large oval, about 1/4'' thick. Place the dough onto a parchment lined baking sheet. Spread the dough with pesto (I used about 1/2 the batch) then top with roasted vegetables, leaving about 2 inches around the edge. Fold over the edges about 1 inch and tuck down with your fingers. Brush extra olive oil on the edges and drizzle a little extra olive oil across the roasted vegetables. Bake for 30-40 minutes, or until the crust is golden brown!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

6 Comments

  1. So pretty!! It definitely looks like a galette to me! 😉 I’m totally a roasted vegetable fiend, too. And as for Thanksgiving…I have NO idea! Still need to figure that out 🙂

    • So many options!! It’s just so hard to decide. But yes, roasted vegetables MUST be there 😉

  2. I’m with you on the roasted vegetable love – whenever my boyfriend is out for dinner, I go to town and have a sheet pan of roasted brussels sprouts or cauliflower for dinner and call it a night. This looks like a beautiful main, and although Canadian Thanksgiving is long gone, I’m pinning this one for Christmas!

    • Thanks Sophie! This would be perfect for Christmas too— great idea 🙂

    • Thanks Kathryn! This recipe is actually my first galette experience and I’ve loving them 🙂

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