Broccoli-Tomato Galette Recipe | Vegetarian Times Skip to main content

Broccoli-Tomato Galette

This rustic pie takes up less space in the fridge or freezer than a typical pizza.



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4 plum tomatoes, halved and seeded
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3 cloves garlic, sliced
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1 Tbs. chopped fresh oregano
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4 cups broccoli florets
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½ small onion, sliced (½ cup)
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4 tsp. olive oil
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1 12-oz. pkg. prepared whole-wheat pizza dough, at room temperature
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¼ cup prepared pesto
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½ cup shredded fontina cheese


1. Preheat oven to 450°F. Line baking sheet with foil. Place tomato halves cut side up on baking sheet. Insert 2 slices of garlic in each tomato half; sprinkle with oregano. Roast 30 minutes.

2. Toss together broccoli, onion, and oil in baking dish. Roast 20 minutes, or until tender. Cool 10 minutes.

3. Roll dough into 10-inch circle. Transfer to baking sheet coated with cooking spray or lined with parchment paper. Spread pesto on crust; sprinkle with cheese. Top with vegetables, leaving 2-inch rim. Fold 1 inch of crust edge inward. Reduce oven temperature to 375°F; bake 40 minutes, or until golden.

STORE/SERVE Cool, wrap in foil, and refrigerate up to 2 days, or freeze 1 month. Reheat 15 minutes at 350°F before serving (thaw first if frozen).

Nutrition Information: 

15 g
Total Fat: 
19 g
Saturated Fat: 
5 g
48 g
21 mg
632 mg
9 g
4 g
Serves 4

Comments on this Recipe

I can't eat basil without a strong wave of heartburn. I substituted sun-dried tomato pesto for the basil pesto. This recipe was perfect! I especially love the oil flavored by the garlic and tomato that pools in the tomato halves. I wish I could just bottle that!

Doesn't this look good?

Broccoli tomato galette

It's not easy getting my carnivores to eat my cooking but this one is delicious & will be a repeat.

veggie pizza