Recipes

Any Vegetable Galette

Published: 

Christine Flynn

Any Vegetable Galette (Suech and Beck)

Excerpted from Easy Does It by Christine Flynn. Copyright © 2026 Christine Flynn. Photography by Suech and Beck. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Portions
1 Large Galette

Ingredients

Pastry:

  • 2 cups (500 ml) all-purpose flour, more for dusting
  • Pinch of sugar
  • Pinch of salt
  • 1 cup (250 ml/225g) unsalted butter, chilled
  • 1 egg, beaten
  • 1 tablespoon (15 ml) white vinegar or pickle juice
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) ice water

White Sauce:

  • 2 tablespoons (30 ml) unsalted butter
  • 2 tablespoons (30 ml) all­ purpose flour
  • 1 cup (250 ml) whole (3.25%) milk, warmed just to a simmer
  • Pinch of salt

Topping:

  • 1 ½ cups (375 ml) thinly sliced zucchini, or halved cherry tomatoes, or thinly sliced butternut or delicata squash, or thinly sliced something else
  • 2 tablespoons (30 ml) extra­ virgin olive oil, more for drizzling
  • 1 teaspoon (5 ml) kosher salt Fresh cracked black pepper
  • (optional) 1 egg, beaten

Directions

Make the Pastry:

  1. In a large bowl, whisk together the flour, sugar, and salt.
  2. Use a box grater to grate in the butter. Use floured hands to toss everything together.
  3. In another bowl, briefly whisk together the egg, vinegar, Dijon mustard, and ice water. Pour the mixture into the flour and knead briefly to combine.
  4. Once the dough comes together, use a rolling pin to roll it out until it is about 1 inch (2.5 cm) thick. Fold it over on itself, then repeat the process of rolling and folding again, sprinkling a little flour here and there if your surface or rolling pin gets sticky.
  5. Form the dough into a thick disk about the size of a side plate, wrap tightly in plastic or parchment, and chill for at least 1 hour.

Make the White Sauce:

  1. In a small saucepan, melt the butter over medium heat.
  2. Whisk in the flour. Continue whisking for 2 to 3 minutes, until the mixture looks dry.
  3. Whisking continuously, slowly pour in the milk. Continue whisking for 5 minutes, until the sauce has thickened.
  4. Season with a pinch of salt.

Assemble the Galette:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Roll out the dough into a rough circle until it is about 3/16 inch (4 mm) thick. Transfer it to the prepared baking sheet. Spoon the white sauce into the centre of the dough and use the back of the spoon to spread it evenly, leaving about a 2-inch (5 cm) rim.
  3. In a medium bowl, toss your vegetable of choice with the olive oil, salt, and pepper (if using). Arrange the vegetable mixture on top of the sauce. Fold up the edges of the galette dough, but don’t worry about making it look too perfect. Brush the edges of the galette with the beaten egg and place it in the oven for 25 to 30 minutes, until the crust is golden brown.
  4. Let cool for about 5 minutes. Serve. Store leftovers in an airtight container in the fridge for up to 5 days.

Swap It: Swap out the vegetables, yes, but don’t be afraid to whisk 1 tablespoon (15 ml) of Dijon mustard, a pinch of ground red chilies, or even a ½ teaspoon(2 ml) of nutmeg into the white sauce. You can also add ½ cup (125 ml) of grated cheese to the sauce. I love adding melty mozzarella, a handful of sharp Red Fox, or even some crumbly Stilton to ramp up the flavour.