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Winter Vegetable Galette

A vegetable tart

The clocks fell back an hour this weekend here in Toronto, meaning the light starts suddenly and quickly fading at 5:00 and the nights begin feeling very long indeed. I always have a rough go when we switch between daylight savings time- it disrupts my body's routine and it takes a few days to feel like myself again. Cooking something delicious and nutritious helps get me back on track, and dreaming up this veggie galette did the trick nicely for me this year.

You could use whatever veggies you have on hand for this- I used carrots, beets, sweet potato and onion as a base with mushrooms and kale on top, but roasted Brussels sprouts, asparagus, or butternut squash would all be perfectly wonderful as substitutions. Leftover veggies from another meal would work great too- the trick is to cook them separately from the tart so that the veggies release their moisture before baking.



Winter Vegetable Galette

  • 1/2 block Butter Boys Original Puff Pastry, cold
  • 1-2 Onions
  • 2-3 Carrots
  • 1 Beet
  • 1 Sweet Potato
  • Olive Oil
  • Salt & Pepper
  • Sliced Mushrooms
  • 1 tbsp. Butter
  • Mustard
  • Minced Garlic
  • Goat's Cheese
  • Kale, chopped
  • Parmesan Cheese



1. Preheat oven to 400 F.

2. Slice onion, carrot, beet, and sweet potato into rounds, toss with olive oil, salt & pepper, place on a sheet pan and roast for 30-40 minutes, until veggies are soft.

3. Meanwhile, in a skillet over medium high heat, melt the butter and fry the mushrooms until brown, about 5-7 minutes.

3. Lightly flour your surface before rolling out your Butter Boys Original Puff Pastry Dough 1/4 inch. Transfer the dough to a sheet pan lined with parchment  paper. Brush with mustard and minced garlic.

4. Layer cooked veggies and chunks of goat's cheese, to taste, leaving 1 inch around the edge of the dough to be folded over. Top with bits of chopped kale and season with salt & pepper.

5. Fold edges of dough roughly up & over to make a crust, and bake for 35-45 until pastry is a dark golden colour and very crisp  

6. Top with Parmesan cheese, allow to cool for 5-10 minutes, and enjoy!

This recipe was developed by the Butter Boys in Toronto, Ontario. 

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