Savory Veggie Galette Easy – Uses Sourdough Discard
Savory Veggie Galette using sourdough discard. A simple crust filled with zucchini, bell pepper, spinach, onion and cheese, perfect for weeknights and a great way to use up sourdough discard.
Discover the delightful combination of flavors in this Savory Veggie Galette, an easy recipe that utilizes sourdough discard. Perfect for busy weeknights, this rustic dish is not only delicious but also a fantastic way to reduce food waste!
Savory Veggie Galette
- Utilizes sourdough discard, making it a fantastic way to reduce waste.
- Flexible filling options allow for customization based on what you have at home.
- Perfect for busy weeknights yet impressive enough to serve at gatherings!
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1 tsp salt
- 1 zucchini, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup spinach
- 1 onion, sliced
- 1 tsp garlic powder
- 1/2 cup cheese (feta, goat, or mozzarella)
- 1 egg (for egg wash)
How to Make
To start, preheat your oven to 400°F (200°C). In a mixing bowl, combine the sourdough discard, flour, olive oil, and salt to form a dough. Once it’s combined, turn it onto a lightly floured surface and knead gently until smooth. Roll it into a circular shape, about 1/4-inch thick. Transfer the dough onto a baking sheet lined with parchment paper.
Next, arrange the sliced zucchini, bell pepper, spinach, and onion in the center of the dough, leaving a 2-inch border. Sprinkle garlic powder and cheese over the vegetables. Carefully fold the edges of the dough over the filling, creating a rustic-looking galette. Brush the exposed dough with beaten egg for a beautiful golden finish.
Bake for 30-35 minutes, or until the crust is golden brown and the vegetables are tender. Let it cool slightly before slicing and serving.
Tips
- Feel free to substitute the vegetables based on your preference or what you have on hand.
- Adding herbs like thyme or basil can elevate the flavors!
- Make sure to season your veggies for enhanced taste.
Make-Ahead
You can prepare the dough a day in advance and store it in the refrigerator. Just roll it out fresh before filling and baking!
Storing
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven for the best texture.
Freezing
The galette is freezer-friendly! Once baked and cooled, wrap it tightly in plastic wrap and aluminum foil. It will keep well for up to a month. Thaw in the refrigerator before reheating.
Reheating
To reheat, simply place the galette in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Serving Suggestions
Serve your Savory Veggie Galette warm with a side salad or cut it into small wedges for a perfect appetizer!
For an excellent kitchen tool, check out this silicone baking mat that can make cleanup a breeze when making your galette!
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1 tsp salt
- 1 zucchini, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup spinach
- 1 onion, sliced
- 1 tsp garlic powder
- 1/2 cup cheese (feta, goat, or mozzarella)
- 1 egg (for egg wash)
Instructions
Preheat oven
Preheat the oven to 400°F (200°C).
Make the dough
Combine sourdough discard, flour, olive oil, and salt to form a dough.
Roll dough
Roll the dough into a circular shape and place it on a baking sheet.
Assemble filling
Arrange the vegetables in the center of the dough and top with garlic powder and cheese.
Bake and finish
Fold the edges, brush with egg, and bake for 30–35 minutes.
Notes
- Substitute vegetables based on preference.
- Add herbs for flavor.
- Season veggies to enhance taste.
Nutrition Facts
Frequently asked questions
Can I substitute vegetables based on what I have on hand?
Yes. The galette filling is flexible; swap in your favorite vegetables.
What goes well with Savory Veggie Galette?
Serve with a green salad or a light yogurt herb sauce for extra tang.
Is this recipe vegetarian?
Yes, it uses cheese and vegetables; use a vegetarian cheese if needed.
Can I make this ahead?
Dough can be prepared a day ahead and stored in the refrigerator; bake when ready.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a warm oven.
