Take-out Tuesday, Rainbow Roasted Vegetable Galette

My flavor of the month for September is Rainbow Vegetable

so when I discovered I had a rainbow of vegetables in the refrigerator

and 1 pie crust dough round

I decided to usher September out with a glorious rainbow of vegetables

in a tart

I had 1 ear of corn, a small package of broccolini,

a handful of asparagus, 1/2 a sweet onion,

and a container of sliced Brussel sprouts

I also roasted some bacon,

but this is optional,

you can keep it strictly vegetable if you prefer

I cooked the bacon first,

so I could roast the vegetables in the rendered bacon grease

Roll the halved sprouts around in the fat to coat on all sides

and season with salt and pepper

Roast sprouts for 15 minutes at 400 degrees

and then add the onions, broccolini and garlic,

folding ingredients around with the sprouts to season

Return to oven for 15 more minutes

or until vegetables are soft and just starting to char

Drain well on paper towels

Note: You can also roast the vegetables with a drizzle of olive oil instead

Now start building the galette

Sprinkling cheese over the pie crust dough round

Add roasted vegetables

Next add bacon and another sprinkle of cheese

Top with asparagus and corn

Note: the asparagus will cook as the galette bakes

Sprinkle with more Parmesan

and fold up the dough edges,

forming pleats in the dough as you go around the galette

Bake at 400 degrees for 30 minutes or until dough is golden

You can serve this as a main dish or a side dish

Rainbow Roasted Vegetable Galette

A colorful tart of roasted vegetables with cheese and bacon
Prep Time 40 mins
Cook Time 30 mins
bacon cooking time 20 mins
Course Main Course, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 pie crust dough round
  • 1 ear corn, cooked or use 1 cup corn kernels
  • 6 stalks broccolini or use broccoli florets
  • 10 spears asparagus tough ends broken off, cut into 1" pieces
  • 2 cups Brussel sprouts, halved
  • 1/2 large sweet onion, diced
  • 1 tsp minced garlic
  • 3 oz bleu cheese crumbles optional
  • 3 oz shaved Parmesan cheese
  • 4 strips thick cut bacon

Instructions
 

Roasted Bacon

  • Lay bacon strips on a parchment lined baking sheet
  • Cook at 400 degrees for 15 minutes
  • Check bacon and continue cooking until crisp, checking every several minutes
  • Drain well on paper towels and reserve pan with bacon grease for roasting vegetables if desired

Rainbow Roasted Vegetable Galette

  • Place Brussels sprouts on reserved pan and roll around in the bacon grease to coat or place them on a clean parchment lined baking sheet and drizzle with olive oil. Season sprouts with salt and pepper
  • Roast at 400 degrees for 15 minutes
  • Add onion, broccolini and garlic, stirring to coat, and return to oven for 15 more minutes or until vegetables are soft and starting to char
  • Lay dough round on a parchment lined baking sheet and sprinkle with 1/3 of the cheeses
  • Drain vegetables on paper towels and place on top of cheese
  • Break bacon into 1 inch pieces and place on top of vegetables and top with another 1/3 of cheese
  • Add corn and asparagus pieces and top with remaining cheese
  • Fold dough edges up and form pleats in dough as you create the tart edge
  • Bake at 400 degrees or until dough is golden and cooked through
  • Cut into wedges to serve

Notes

Substitute cheddar or swiss for bleu cheese if desired
Keyword asparagus, bleu cheese, broccolini, Brussels sprouts, corn, galette, Parmesan cheese, pie crust dough, roasted vegetables

A delightful way to eat your veggies!

I will be joining these fabulous parties and blogs:

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Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

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Comments
19 Responses to “Take-out Tuesday, Rainbow Roasted Vegetable Galette”
  1. Rita C. says:

    Looks delicious – pinned!

  2. Jenna, this looks delicious and quick and easy to make. It is raining here this morning, but a cool start to the day. The rest of the week sounds like perfect fall weather. Enjoy!

  3. thefrenchhutch says:

    Looks so yummy Jenna. We love our veggies here and this is a great and tasty way to use up strays in the refrigerator. Thanks for the easy steps for preparing. I can’t wait to bake it……..

  4. Rosie M. says:

    This will be on my dinner menu some time this week! I do have some stray veggies that need to be used. Thank you for the yummy idea, Jenna.

  5. Sounds like a wonderful dish, especially at this time of year!

  6. Deb says:

    You have yummy recipes Jenna! xo

  7. Ricki Treleaven says:

    This looks delicious! I love your flavor of the month. Such a great idea to get more vegetables in our diet! Does it make me a bad person because I really love the idea of the cheese on it, too? LOL

  8. That looks terrific — it’s a meal in itself but could also be thinly sliced for a good share dish.

  9. Mary says:

    Jenna, I love the idea of a savory galette and your veggie version sounds wonderful for dinner or lunch! ♥

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