Veggie Pot Pie Galette with Cheddar Sage Crust

January 17, 2019
5 Ratings
Photo by Justine C.
  • Prep time 30 minutes
  • Cook time 1 hour
  • Serves 4
Author Notes

This galette has all the delicious flavours of traditional veggie pot pie, and would be a perfect dinner when paired with a fresh green salad. The crust is made with an easy all-butter pastry, which also has grated aged cheddar and minced sage mixed in. Watching the dough puff up as it bakes brings me so much joy, and the final product is ultra-flaky. The filling is made of leeks, broccoli, carrots, peas and corn, and a thick cheesy béchamel sauce to hold it all together. —Justine C.

What You'll Need
  • For Pastry
  • 1 cup all-purpose flour, plus more for flouring counter
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon minced fresh sage, or 1 tsp dried
  • 1/2 cup cold salted butter, cut into ½ ” cubes
  • 1/2 cup finely shredded aged cheddar
  • 2 to 4 tablespoons ice cold water
  • 1 egg yolk mixed with 1 tsp water (for egg wash, optional, but gives the pie dough a beautiful shine)
  • For Filling
  • 1 large leek, trimmed, washed, and sliced into thin half-moon slices
  • 1 cup small broccoli florets
  • 1 cup frozen corn
  • 1 cup frozen sweet pea and carrot mix (or ½ cup of each)
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups full-fat milk
  • 1/4 cup grated aged cheddar
  • pinch of nutmeg
  • salt and pepper, to taste
  1. For Pastry
  2. In a large bowl, whisk the flour with the salt and minced sage.
  3. Add the butter, and using your fingers or a pastry cutter, work the butter into the flour until the largest pieces are approximately pea-sized.
  4. Slowly add the water, starting with a couple of tablespoons, and using a fork or your hands to bring the mixture together. You may need to add a bit more water if the dough feels too dry and isn’t coming together.
  5. Once the dough comes together, shape it into a small disk shape, and wrap tightly with plastic wrap. Allow to rest in the fridge while you make the filling, or for at least 30 minutes.
  1. For Filling
  2. In a medium frying pan, set over medium-low heat, warm the olive oil.
  3. Add the leeks, and sauté until lightly golden, about five minutes.
  4. Add the broccoli florets, and cook for another two minutes, then transfer mixture to a large bowl.
  5. Add the frozen carrots, peas and corn to the bowl, and season with a bit of salt and pepper.
  6. Wash out the frying pan, set it again over medium-low heat, and melt the butter.
  7. Once the butter is melted, whisk in the flour, and cook for a minute or two, until the flour starts to smell a bit nutty.
  8. Slowly whisk in the milk, a bit at a time, until incorporated. Be sure not to add too much milk at once, or you sauce may be lumpy. Whisk in the cheddar and nutmeg, then season with salt and pepper, to taste.
  9. Add the sauce to the bowl with the vegetables, and stir until combined. It’s important that the filling be cold or at room temperature when it makes contact with the pastry, which is why we’re using frozen vegetables to help cool it down quickly. If you used fresh vegetables instead, you may need to chill the mixture in the fridge until cool.
  10. Preheat oven to 400° Fahrenheit.
  11. On a floured counter, roll out the pie dough until it is approximately 9″ x 13″ – this is also the size of baking sheet we will be using. Line baking sheet with parchment paper, and transfer pie dough to it.
  12. Spread the filling in the centre of the pie dough, leaving a 1½″ border all around. Fold the edges over the filling, until the filling is completely encased. The top of the filling will be exposed.
  13. Brush the pie dough with the egg wash, if using. Bake galette until the pastry is golden and the filling is bubbling, about 30-35 minutes.
  14. Allow to cool for 5 minutes before serving. Enjoy!

See what other Food52ers are saying.

  • Deb Howe Allen
    Deb Howe Allen
  • June

2 Reviews

June September 11, 2021
I made this for dinner for my daughter and me. We loved it! Especially the crust, which was flaky and savory, even on the bottom. My daughter doesn't care for broccoli, so I subbed with zucchini, and added a couple of ounces of mushrooms, because I needed to use them. (I would leave them out next time.) Given that the list of ingredients almost always follows the sequence of use in the recipe, I didn't have any trouble figuring out when to add the grated cheddar: in the crust, after the butter but before the water; in the sauce, after the milk. An edit to add that info to the recipe would be helpful, tho. I was worried about forming the crust before the veggies/sauce ran all over, but that was not an issue at all. The only thing I might do differently next time is roll the crust into a circle and use a bigger pan. I think forming the crust around the filling would work better in the round than in a rectangle? We definitely will make this excellent vegetarian main dish! Thanks for sharing your recipe!
Deb H. April 18, 2020
So...where does the cheddar get added in when making the crust? Presumably with the butter, but the direction never say (proofread, folks, proofread!!!!)...