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.
all-purpose flour, plus more for flouring counter
fine sea salt
minced fresh sage, or 1 tsp dried
cold salted butter, cut into ½ ” cubes
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)
large leek, trimmed, washed, and sliced into thin half-moon slices
small broccoli florets
frozen sweet pea and carrot mix (or ½ cup of each)
1 1/2 tablespoons
1 1/4 cups
grated aged cheddar
pinch of nutmeg
salt and pepper, to taste
In This Recipe
In a large bowl, whisk the flour with the salt and minced sage.
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.
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.
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.
In a medium frying pan, set over medium-low heat, warm the olive oil.
Add the leeks, and sauté until lightly golden, about five minutes.
Add the broccoli florets, and cook for another two minutes, then transfer mixture to a large bowl.
Add the frozen carrots, peas and corn to the bowl, and season with a bit of salt and pepper.
Wash out the frying pan, set it again over medium-low heat, and melt the butter.
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.
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.
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.
Preheat oven to 400° Fahrenheit.
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.
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.
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.
Allow to cool for 5 minutes before serving. Enjoy!