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Summer Vegetable and Goat Cheese Galettes

Rated as 4.5 out of 5 Stars

"Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving."
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50 m servings 468
Original recipe yields 8 servings (8 galettes)


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  1. Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
  2. Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
  3. Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
  6. Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
  7. Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

Nutrition Facts

Per Serving: 468 calories; 33.8 31.1 11 18 324 Full nutrition

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Read all reviews 4
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I made these for church coffee hour and they were a great hit. I had no fresh basil, so used dried, and it was fine. I would soften the cheese spread a little more next time. Meg

I was out of fresh basil so I had to substitute for dried. This was good and filling.

I made this tart tonight to go with poached salmon. It was fabulous and quite easy to put together! Would definitely make again. Thanks! Kelly

These take a little effort, but are definitely worth in the end! Next neighborhood get together I plan to take these.