Recipe: Curried Veggie Galette

Recipe: Curried Veggie Galette

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Sheela Prakash
Sep 21, 2017
(Image credit: Joe Lingeman)

We should all be eating more pie for dinner. Why? Because it's hard to deny the pleasure of biting into a flaky, buttery pie crust after a long day. This freeform pie — or galette, if you want to call it by its proper name — is oh-so buttery. It's also packed with warm, curry roasted vegetables, so all that pie crust feels a bit more wholesome. A dollop of tangy yogurt on each slice provides even more balance. Serve with a simple green salad and it's a meatless meal you'll definitely want to slip into your dinner rotation.

(Image credit: Joe Lingeman)

A Hearty Meatless Main for Early Fall

This savory pie is a warm, fragrant choice for dinner on a cool fall evening. It makes use of the last bits of late-summer produce — eggplant, zucchini, and bell peppers — and tosses them in a spicy blanket of curry powder to make them more fit for the season. Dollops of Greek yogurt bolstered with garlic, lemon, and parsley add a touch of freshness while still keeping it comforting. Don't hesitate to reach for store-bought pie crust here, as it allows this recipe to come together painlessly, but if you have a little more time to spare, a homemade crust will only elevate your results.

Clean Out Your Crisper Drawer

What also makes this recipe great is it's the ultimate way to clean up the odds and ends of veggies you may have in your fridge at the end of the week. While this combination of late-summer vegetables is great, if you're looking for a way to use up that last head of broccoli or half pint of grape tomatoes, feel free to swap them in. It's a recipe that can easily be customized to your kitchen.

Curried Veggie Galette

Serves 4 to 6

For the filling:
1 medium eggplant, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 medium red bell pepper, cut into 1-inch chunks
1 small red onion, cut into 1-inch chunks
2 tablespoons olive oil
2 teaspoons curry powder
3/4 teaspoon kosher salt
Freshly ground black pepper

To assemble:
All-purpose flour, for dusting
1 unbaked pie crust, thawed if frozen

For serving:
1 1/2 cups plain Greek yogurt (full-fat preferred)
1/2 teaspoon finely grated lemon zest
Juice from 1 small lemon
2 tablespoons finely chopped fresh parsley leaves
1 small garlic clove, grated
1/2 teaspoon kosher salt

Arrange a rack in the middle of the oven and heat to 425°F. Line 2 rimmed baking sheets with parchment paper.

Make the filling: Place the eggplant, zucchini, pepper, and onion chunks with the olive oil, curry powder, salt, and a few grinds of black pepper in a large bowl and toss to combine. Transfer to 1 of the prepared baking sheets and spread into an even layer.

Roast, stirring halfway through, until tender and lightly caramelized, about 30 minutes total. Set aside to cool for 15 minutes. Meanwhile, increase the oven temperature to 400°F.

Assemble the galette: Place the pie crust on a lightly floured work surface. Using a rolling pin, roll the dough out to a round about 12 inches in diameter.

Starting on one end of the dough, loosely roll up the pie crust around the rolling pin. Transfer it to the second prepared baking sheet and unroll the dough back out flat.

Spoon the filling evenly on top of the dough, leaving about a 1 1/2- to 2-inch border. Gently fold the edges of the dough over the filling, covering about 1 1/2 to 2 inches of the filling and pleating the dough every 2 inches as you go. Bake until the crust is golden-brown, 30 to 40 minutes.

Meanwhile, make the yogurt sauce. Place all the ingredients in a medium bowl and stir to combine.

Let the galette cool at least 5 to 10 minutes before serving. Serve warm or at room temperature, cut into wedges and dolloped with the yogurt sauce.

Recipe Notes

  • Pie crust: Use this recipe for a quick and easy pie crust from scratch.
  • Storage: Wrap leftovers of the galette tightly in plastic wrap and refrigerate for up to 4 days. Re-warm in a 300°F oven. Leftover yogurt sauce can also be stored in an airtight container in the refrigerator for up to 4 days.
  • Make ahead: The yogurt sauce can be made up to 1 day in advance and stored in a covered container in the refrigerator. The vegetables can also be roasted up to 1 day ahead of time and stored in covered container in the refrigerator. Bring them to room temperature before assembling the galette.
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