This delightful Savory Galette is ideal for lunch or brunch. The combination of fresh asparagus, cherry tomatoes, and creamy goat cheese, all encased in a golden free-form pie crust, creates a simple yet luxurious dish or appetizer.

If you’re looking for more veggie-packed meals and sides, don’t miss our White Vegetable Lasagna, Summer Pasta Salad, or Fresh Veggie Pasta with Garlic and Parmesan. We also love making Grilled Corn and Veggie Salad, Black Bean Roasted Corn Salad, and Broccoli Cauliflower Salad.

rustic veggie pie with one slice cut

Why We Love An Easy Savory Galette

This rustic yet elegant savory vegetable pie recipe is made even more delicious with spring vegetables and chèvre. Pie doesn’t just have to be just for dessert!

  • Easy – Since a traditional galette requires so much less precision than making a pie, no pie-making skills are needed. Heck, we even use store-bought pie crust. Easy is the name of this game!
  • Versatile – With lots of different vegetables tucked into a golden brown crust, change up the veggies to your liking and serve as a main dish or as hors d’oeuvre at your next cocktail party with a bottle of your favorite red wine.
  • An excuse to eat pie for dinner! – Packed full of nutrients and the inclusion of creamy cheese will please even picky eaters. I mean, who’s going to say no to pie?
  • Great way to use up extra veggies laying around!
vegetable galette ingredients on a counter

Spring Vegetable Savory Galette Ingredients

Most of the ingredients come from the produce section of your local grocery store — or your own garden.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Pre-made refrigerated pie crust – You can use store-bought (no judgment) or make your own pie crust.
  • Butter
  • Yellow onion – Dice the onion into small, uniform pieces.
  • Mushrooms – Purchase these sliced or slice them into even pieces.
  • Garlic cloves – Mince the garlic finely or use a microplane garlic mincer.
  • Fresh asparagus – Break off the ends before slicing the asparagus.
  • Goat cheese – Also known as chèvre, this type of cheese is creamy and lends a little tang to the galette.
  • Cherry tomatoes – Tomatoes add both bright color and flavor.
  • Fresh thyme – While we love to use fresh, you can replace it with dried thyme if needed.
  • Egg – this will be brushed on the crust to give it a shiny golden brown color.
  • Coarse salt & freshly ground black pepper  – Add as much or as little as you like.

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Vegetable Galette Directions

Unlike a quiche or tart, a savory galette does not need a custard filling or a special pan. They are flat, freeform, and baked on a sheet pan instead of in a pie or tart pan. The pie crust is folded up around the filling, creating a rustic, uneven crust that holds the galette together.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

  1. Roll out the pie crust on a parchment-lined baking sheet. Then loosely cover it with plastic wrap.
  2. Sauté butter, onion, mushrooms, and garlic.
  3. Stir in asparagus, cheese, tomatoes, and thyme.
  4. Spread vegetables over the pie crust leaving about a 1 ½ – 2-inch border.
  5. Fold the edges of the pie crust over the edges of the filling, leaving the center exposed and brush with beaten egg.
  6. Season with salt and pepper and bake in preheated oven until golden and the filling is hot and bubbling.
tomato and asparagus vegetable galette

Tips For A Perfect Savory Galette With Veggies

A galette is much simpler to make than a pie, yet there are a few steps you can take to ensure it comes out perfectly.

  • As always, make sure you read through the full recipe before you start.
  • If you have an extra egg white, brush the interior of the pie crust to keep it from getting soggy (see more in the FAQs)
  • Don’t roll your pie crust too thin or leave it too thick, 1/8″ is ideal. Too thin and it will burn, too thick and it will be gummy.
  • Bake your savory galette in the center of the oven to keep from over-browning the crust.
  • Allow the vegetable galette to cool slightly before serving so that the filling can set.
spring veggie savory galette with a pizza cutter to serve

Savory Galette FAQs

How do you keep the bottom of the galette from getting soggy?

You’re in luck! You have a few choices when it comes to preventing a soggy crust. Before adding the filling to the galette, you can brush the inside crust with a beaten egg white. The egg white creates a barrier that stops any extra moisture from seeping into the crust –no soggy bottom!

Another option is before adding the filling, dust the galette dough with either semolina flour or breadcrumbs to ensure it stays firm and crispy.

Can I substitute puff pastry in a galette?

Galettes and pies traditionally use a standard pie crust, but store-bought puff pastry will work too! You will want to let the puff pastry thaw for about 30 minutes before rolling it out.

Do you eat galette hot or cold?

Serve your vegetable galette warm or room temperature but not hot. Once your galette has finished baking, transfer it on the same parchment paper to a wire rack to cool and help create a crisp crust, not soggy. Cool the galette on the wire rack. If it has cooled completely you can still serve the galette warm, simply preheat the oven to 350°F and reheat it for approximately 10 minutes.

What does chèvre taste like?

Chèvre actually means goat in french, it’s also used as a general term for cheese made with goat milk, specifically fresh goat cheese. Chèvre, when young and fresh, is soft, creamy, and spreadable with a mild, buttery yet tart flavor. As it ripens those flavors deepen and it becomes drier and more crumbly.

Veggie galette with slice cut

How To Store This Recipe


Store any leftover vegetable galette in the refrigerator in an airtight container or wrapped in plastic wrap for 3-5 days. Reheat in a 350°F oven or toaster oven until crisp and warm.


You can freeze it, but I don’t really recommend it with this particular savory galette recipe, as it will change the texture of the tomatoes.

vegetable galette on a plate

Swaps and Substitutions

  • Cheese – Instead of goat cheese try other cheeses that melt well like grated fontina, Gruyère, feta, or mozzarella. 
  • Herbs – Add any other fresh herbs that you like — fresh basil and fresh dill are two good options. You can also sprinkle in your favorite dried herbs.
  • Dough – You can use different varieties of pie dough or puff pastry depending on how flaky you want your crust, or you can make your own dough.
  • Vegetables – Switch up the vegetables to incorporate what’s in season.
  • Roast – Roasted veggies bring a whole other flavor to a savory galette. Sweet potatoes, carrots, butternut squash, leeks, and tomatoes are all wonderful choices for roasting.
  • Citrus – For bright flavor, try sprinkling some lemon zest into the vegetable filling.
  • Onion – Instead of yellow onion, use a different variety. Red onion and green onions both add color to the filling.
  • Garnish – Sprinkle thinly sliced green onions or parsley over the top of the filling when you remove it from the oven, or garnish slices with thyme sprigs.
  • Cut into thin slices as an appetizer for a party.
plated rustic veggie pie

What To Serve With A Savory Galette

vegetable galette photo collage
rustic veggie pie with one slice cut

Savory Galette With Vegetables

Yield: 8 slices
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This delightful Savory Galette is ideal for lunch, brunch, or dinner. The combination of fresh asparagus, cherry tomatoes, and creamy goat cheese, all encased in a golden free-form pie crust, creates a simple yet luxurious dish or appetizer. However you serve it, it's sure to be enjoyed by everyone.


  • Pre-made refrigerated pie crust
  • 2 tablespoons butter
  • ½ yellow onion, diced
  • 2 cups mushrooms, sliced
  • 2 teaspoons of minced garlic
  • 1 pound asparagus, cut into 1-inch pieces
  • 4 ounces chevre (goat cheese)
  • ½ cup cherry tomatoes, halved
  • 1 tablespoon fresh thyme
  • 1 egg, lightly beaten
  • Coarse salt & freshly ground pepper to taste


  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. Using a rolling pin, roll out the pie crust into a 12-inch circle on the parchment-lined baking sheet. Cover loosely with plastic wrap and set aside.
  3. Sauté butter, onion, mushrooms, and garlic in a large skillet over medium heat for 6-8 minutes until the veggies are soft. Remove from heat and stir in asparagus, cheese, tomatoes, and thyme. 
  4. Remove plastic wrap from the pie crust. Spread vegetables over the pie crust leaving about a 1 ½ - 2-inch border. Fold edges of dough over filling, creasing as needed, and brush with beaten egg. You should have a rim of dough with an exposed center of filling.
  5. Sprinkle with salt and pepper and bake for 25-30 minutes, until the pastry is golden and crispy and the filling is hot and bubbling.
  6. Allow to cool 5-10 minutes before cutting into wedges. Serve warm or at room temperature


AVOID A SOGGY CRUST: Before adding the filling to the galette, brush the inside crust with a beaten egg white to avoid a soggy bottom crust. The egg white creates a barrier that stops any extra moisture from seeping into the crust.

STORAGE: Any leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat in a 350°F oven or toaster oven until crisp and warm.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 233mgCarbohydrates: 17gFiber: 3gSugar: 3gProtein: 7g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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rustic vegetable pie with tomatoes and asparagus