This is a sponsored post written by me on behalf of Pompeian, all recipes and opinions are my own.
If you haven’t already guessed by the name of my blog, I love baking! and a lot of the time that means simple comfort foods. Today I’m sharing one of my favorite recipes, a Roasted Veggie Galette. This isn’t your typical galette by any means, some might even call it a pizza. Yellow squash, portobello mushrooms, onions and zucchini are tossed in Pompeian Arbequina Olive Oil and roasted until tender. Then layer the veggies over a soft “pizza dough” crust and sprinkled with Parmesan cheese – it makes a delicious appetizer, lunch or dinner.
I chose the Arbequina Varietal due to its fruity, mild-bodied flavor which makes it perfect for cooking fish or vegetables, something we eat a lot of in my house. Simply slice and toss the veggies in a few tablespoons of the Arbequina olive oil and roast in the oven until tender. The dough for the galette is quick and simple and comes together in less time than it takes to roast the veggies, how great is that!
Roasted Veggie Galette
Yield 1 galette, 6-8 servings
- 1 zucchini, medium
- 3 yellow squash, small
- 1/2 onion, small
- 3 Tbs Pompeian Arbequina Olive Oil
- 3/4 c pizza sauce
- 3 Tbs grated Parmesan cheese
- 2 1/2 tsp yeast
- 1 cup warm water
- 1 tsp honey
- 3 1/2 c all purpose flour
- 1/4 tsp salt
- 3 Tbs Arbequina olive oil
- Preheat your oven to 375º F.
- Wash, dry and chop the veggies.
- Toss the veggies in a bowl with the olive oil and arrange in a single layer on a large baking sheet.
- Bake for 30-40 minutes until tender.
- In a small bowl add the yeast, warm water and honey, set aside for 10 minutes to bloom.
- In a large mixing bowl add 3 cups of the flour and the salt, make a well in the center and add the olive oil, stir to combine.
- Mix the wet ingredients into the dry using a wooden spoon and stir until it comes together.
- Cover with a clean cloth and let rise while the veggies are roasting.
- Using the last 1/2 c flour knead the dough and stretch into a large rectangle.
- Cover the dough with the pizza sauce and layer the veggies on top, sprinkle with Parmesan cheese and bake for 20-25 minutes.
- Let cool for 5 minutes, slice and serve.
Courses main dish
Serving Size 1 slice
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
There are 3 Varietals to choose from, Arbequina, Koroneiki and Picholine – ranging from mild to full-bodied flavors. Each is a mono-varietal extra virgin olive oil that celebrates a single olive variety and with less than .5% acidity you can rest assured that only the highest quality olives are used. One of the really cool things about these new varietals is that you can track the origins of your exact bottle of oil and learn all about the process that goes into creating it. You can learn more, find recipes and even get nutritional information at Pompeian.
Which Varietal will you try first? I’d love to hear what you plan on making. I definitely see some grilled fish and bread baking in my near future. I can’t wait to get back into the kitchen and try out a few new recipes to share with you all soon. I hope you’ll enjoy this Roasted Veggie Galette as much as we do, happy baking!
This is a sponsored post written by me on behalf of Pompeian.
Amy | Club Narwhal says
Emily, this tart is GORGEOUS! I don’t know that much about olive oil but now I want to explore all the different varieties 🙂
Thank you Amy! You have to try one of these new varietals, I just love the Arbequina!
This is a beautiful galette!! You always make me drool 🙂
Thank you Zainab 🙂
Cindy Eikenberg says
Emily, these looks beautiful and amazing! This is the kind of dish I love and we use so much Pompeian olive oil in my house, it’s probably in my blood! 🙂 Thanks for sharing your recipe and pinning! Have a wonderful Tuesday!
Thank you Cindy, you are going to love the new varietals too!