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
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
A delightful way to eat your veggies!
I will be joining these fabulous parties and blogs:
Meal Plan Monday Love Your Creativity Over the Moon
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
Full Plate Thursday Centerpiece Wednesday Creative Crafts
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Looks delicious – pinned!
Thank you Rita, can you tell I was craving vegetables 🙂
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!
Thank you Pam, and yes looking forward to the upcoming sunny cooler days!
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……..
Thanks Emily, I was craving vegetables!!
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.
Oh thank you Rosie, I hope you enjoy!
Sounds like a wonderful dish, especially at this time of year!
Guess what, I was going to make your Bacon Broccoli Salad, but when I found all those other veggies it morphed into this galette! Thanks Robin!
How cool! That’s how a lot of my recipes start. 🙂
You have yummy recipes Jenna! xo
Thanks Deb! 😊
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
Nope!! Thanks Ricki
That looks terrific — it’s a meal in itself but could also be thinly sliced for a good share dish.
Thanks Jeanie, I ate it for a meal, and my son had it as a side with a steak 🙂
Jenna, I love the idea of a savory galette and your veggie version sounds wonderful for dinner or lunch! ♥
Thanks Mary, I was really craving vegetables one day!