This Cheddar & Herb Galette is packed with roasted veggies, sharp cheddar, and flaky, golden crust — rustic comfort food done right. Dad’s going to want seconds (and thirds).
Prep Time
25 MINUTES + DOUGH CHILL TIME: 30 MINUTESBake Time
40 minYield
4-6Rating
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Loading...| For the Dough: | |
| 1 ¼ cups ROGERS FOODS ALL PURPOSE FLOUR | |
| ½ tsp salt | |
| ½ cup cold unsalted butter, cubed | |
| 4–5 tbsp cold water | |
| For the Filling: | |
| 1 cup grated sharp cheddar cheese | |
| ½ cup ricotta or cream cheese | |
| 1 red bell pepper, sliced | |
| ½ red onion, thinly sliced | |
| 2 tbsp olive oil | |
| 1 tsp fresh thyme or rosemary | |
| Salt & pepper to taste | |
| 1 egg (for egg wash) |
This Cheddar & Herb Galette is packed with roasted veggies, sharp cheddar, and flaky, golden crust — rustic comfort food done right. Dad’s going to want seconds (and thirds).
| 1. | Make the Dough: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add water gradually until the dough forms. Shape into a disk, wrap, and chill for 30 minutes. |
| 2. | Roast the Veggies: Toss zucchini, peppers, and onion in olive oil, herbs, salt, and pepper. Roast at 400°F (200°C) for 20 minutes. |
| 3. | Preheat oven to 375°F (190°C). Roll out chilled dough on parchment into a 12” circle. |
| 4. | Assemble the Galette: Spread ricotta or cream cheese in the center, leaving a 2” border. Sprinkle with cheddar. Add roasted veggies on top. |
| 5. | Fold edges of the dough inward, overlapping slightly. Brush crust with beaten egg. |
| 6. | Bake for 35–40 minutes until golden brown. Cool slightly before slicing. |
| 7. | ... |
| 8. | Optional Add-ons: |
| 9. | Add bacon or crumbled sausage for extra heartiness. |
| 10. | Serve with a fresh arugula salad and a glass of iced tea or cold beer. |
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