Fall is here! My all-time favorite season of the year. Lots of root vegetables, warm foods, and cozy nights. This savory galette with zucchini, mushroom and boy choy is PERFECT for this time of year. It’s full of flavor, can be made gluten free depending on your dough, and a great appetizer or even main course!
This post has been sponsored by K-Mama Sauce. Thank you for supporting brands that make Get Well With Em possible.
This is the 11th out of 12 recipes that I’ll be sharing with K-Mama Sauce and I have to say, it may be one of my favorites. Either these, or the smashed sweet potatoes. Which now that I think about it, I need to make again ASAP since it’s finally fall!
Anyways, when coming up for the recipe for this savory galette, I had one goal. How can I cram the most tasty fall veggies and flavor into one pie dough? WELL my friends, I did it. All you have to do is hit up your farmers’ market before they close for the season, grab some fall veggies, and you’re on your way. I chose to make my own dough because I wanted a gluten free crust. I used this recipe from Miss Allie’s Kitchen, but subbed Bob’s Red Mill Gluten Free All Purpose Flour. It worked like a charm. That being said, you can also pick up pie dough or pizza dough from the store and it’d work just the same. If you choose pizza dough, it might be a bit heartier and less flaky, but the flavors should still go together nicely!
One of the things I love about this savory fall galette is how well all the flavors came together. With the flaky pie crust, cartelized onions, and K-Mama tomato sauce base, it’s like comfort food, but without all the stuff that usually makes my stomach hurt.
Before thinking that this recipe looks complicated, think again! All you have to do is roll out the dough, then add your sauce and sautéed veggies, before folding the sides in and coating with the egg wash.
Trust me, I don’t share many baking recipes because I think they’re too complicated. This recipe I just the right about of messy. And honestly, I think it’s so much fun to play with dough. I mean, I totally get why Play-Doh exists. Ya feel me?!
So gather your ingredients, invite some friends over, and make this savory fall galette ASAP. I promise you won’t regret it.
Until next time. Be well,
PIN THE SAVORY FALL GALETTE WITH ZUCCHINI, MUSHROOMS AND BOK CHOY FOR LATER!
This savory galette with zucchini, mushrooms, and bok choy is full of fall flavor, gluten free, and the perfect appetizer for the cozy fall season!
- 1 pie dough of choice, see notes for the recipe I used.
- 1/2 red onion, sliced
- 2 cups zucchini, sliced
- 1 cup mushrooms
- 2 tbsp diced thyme and rosemary
- 2 cups bok choy, chopped
- 1/2 cup tomato sauce
- 2 tbsp K-Mama Sauce
- coconut oil cooking spray
- 1 egg
Warm your skillet over medium-high heat and spray with non-stick cooking spray.
Add sliced red onion, season with salt, and cook until translucent and lightly browned. Stir consistently to avoid burning and add more oil/salt as necessary.
Add squash, mushrooms and spices. Cover and lower heat. Continue to cook until vegetables are cooked through and spices have been able to blend together.
Add boy choy and cook for 4 additional minutes.
Meanwhile, on a floured baking sheet, roll out your pie dough.
Preheat your oven to 425 degrees.
Mix together K-Mama Sauce with your tomato sauce, and spread an even layer on your dough.
When vegetables are ready, spoon them into the middle of the dough. You may have extra vegetables, so make sure you leave at least 3 inches around the diameter of your dough to fold over!
Fold edges in. Don't worry about making it look perfect! Then scramble your egg with 1 tbsp water, and use a spoon or brush to cover the tops of the dough.
Transfer to the oven and cook for 25 to 30 minutes or until your dough is a golden brown.
Remove from the oven, let cool for 10 minutes, then eat and enjoy!
For the dough, I used this recipe from Miss Allie's Kitchen but subbed Bob's Red Mill Gluten-Free All Purpose Flour!
You can also buy pre-made pie or pizza dough. Just keep in mind that the pizza dough won't be quite as flaky, the flavors should still work though!