Roasted vegetable galette
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  • Prep time 60 '
  • Total time 100 '


  • For the filling:
  • 1 medium sweet potato, peeled and roughly chopped
  • 1 leek, white and light green parts only, sliced
  • 1 red pepper, deseeded and chopped
  • 0.25 head of cauliflower, roughly chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, leaves picked and finely chopped
  • 2 tsp fresh thyme leaves
  • 1 tbsp fresh lemon juice
  • salt and black pepper
  • For the crust:
  • 170 g plain flour, plus extra for dusting
  • 170 g cold butter, cut into cubes
  • 170 g cold Philadelphia Original Mediterranean Herbs, cut into cubes
  • pinch of salt
  • To assemble:
  • 120 g Philadelphia Original Mediterranean Herbs, softened
  • 1 large egg, beaten


  • Preheat the oven to 190 ˚C/170 ˚C fan/gas mark 5.
  • Place all of the vegetables in a large baking dish. Drizzle over the olive oil. Add the rosemary, thyme, lemon juice and a generous pinch of salt and pepper. Toss to coat.
  • Cover with tin foil and roast for 30-35 minutes until just tender. Remove the tin foil and allow the vegetables to cool. Increase the oven temperature up to 200 ˚C/180 ˚C fan/gas mark 6.
  • To make the crust, place the flour, butter, cream cheese and salt in the bowl of a food processor. Pulse until the dough begins to clump together.
  • Dust a clean work surface with flour and transfer the dough onto it. Knead gently once or twice to help it come together.
  • Dust a large sheet of parchment paper with flour. Place the dough on the parchment and roll out into a large round about ¼ cm thick.
  • To assemble, spread the cream cheese over the dough, leaving a 3-4 cm border.
  • Life the parchment with the dough on top and transfer to a large baking tray. It doesn’t matter if the edges hang over the sides.
  • Spoon the vegetable mixture on top of the cheese within the border, mounding it slightly in the centre.
  • Fold the border over the edge of the filling to create pleats about 3cm wide. Brush the pleated dough with the beaten egg.
  • Bake for 40 minutes until the crust is golden brown. Allow to cool on the baking tray for 10 minutes before serving.


Nutritional Information

Typical values Per Serving
Energy 3073.5 kj
Energy 734.0 kcal
Fat 57.0 g
Carb 45.6 g
Protein 12.4 g
Saturated fat 35.3 g
Salt 0.5 g
Dietary fibre 3.9 g
Sugars 5.1 g