22 Irresistible Winter Savory Galette Recipes That Bring Comfort

Posted on November 26, 2025

Winter

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Introduction

Winter is the perfect time to warm the kitchen with buttery pastry and hearty fillings. Savory galettes bring all the cozy charm of a pie, but with a more relaxed, rustic shape that’s easy to assemble and fun to serve. This collection of recipes gives you plenty of ideas for comforting dinners, weekend baking projects, and party-ready mains that slice beautifully.

1. Caramelized Onion & Gruyère Winter Galette

Slow-cooked onions and nutty Gruyère create a rich, French bistro–style galette perfect for cold evenings.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter, cold and cubed – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Yellow onions, thinly sliced – 3 large
Olive oil – 2 tbsp
Butter – 1 tbsp
Gruyère cheese, shredded – 1 cup
Fresh thyme leaves – 1 tsp
Black pepper – ¼ tsp

Instructions

In a bowl, mix flour and salt. Cut in cold butter until pea-sized.
Add ice water 1 tbsp at a time until dough just comes together. Shape into a disc, wrap, and chill for 30–45 minutes.
In a skillet, cook onions with olive oil and 1 tbsp butter over low heat for 25–30 minutes until deep golden and soft. Let cool.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Roll chilled dough into a 12-inch circle. Spread cooled onions in the center, leaving a 2-inch border. Top with Gruyère, thyme, and pepper.
Fold edges over the filling, pleating as you go.
Bake for 30–35 minutes until crust is golden and cheese is melted.

How to Serve It

Scatter extra fresh thyme on top and serve warm with a simple green salad dressed lightly with lemon.

2. Roasted Mushroom, Garlic & Fontina Galette

Earthy mushrooms and roasted garlic bring deep flavor, balanced by creamy Fontina.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Mixed mushrooms, sliced – 3 cups
Olive oil – 2 tbsp
Garlic cloves, unpeeled – 6
Fontina cheese, shredded – 1 cup
Fresh parsley, chopped – 1 tbsp
Black pepper – ¼ tsp

Instructions

Make dough as in recipe 1: flour, salt, butter, ice water; chill 30–45 minutes.
Preheat oven to 425°F (220°C). Toss mushrooms and unpeeled garlic with olive oil, salt, and pepper.
Roast on a sheet pan for 20 minutes, stirring once. Cool slightly, then squeeze roasted garlic from skins and mash.
Reduce oven to 400°F (200°C).
Roll dough into a 12-inch circle. Spread mashed garlic in the center, top with mushrooms and Fontina, leaving a 2-inch border.
Fold edges over filling.
Bake 30–35 minutes until crust is crisp and cheese melted. Sprinkle parsley after baking.

How to Serve It

Serve slices with a drizzle of good olive oil and extra cracked black pepper.

3. Butternut Squash, Sage & Parmesan Galette

Sweet roasted squash and fragrant sage capture classic winter comfort.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Butternut squash, peeled and thinly sliced – 2 cups
Olive oil – 2 tbsp
Fresh sage leaves – 8–10
Parmesan, finely grated – ½ cup
Garlic powder – ¼ tsp
Black pepper – ¼ tsp

Instructions

Prepare and chill galette dough as before.
Preheat oven to 400°F (200°C). Toss squash with olive oil, garlic powder, salt, and pepper. Spread on a pan and roast 15 minutes until just tender. Cool slightly.
Roll dough into a 12-inch circle.
Layer squash slices in the center, overlapping slightly. Sprinkle with Parmesan and torn sage leaves, leaving a 2-inch border.
Fold edges up and over the outer ring of squash.
Bake 30–35 minutes until crust is golden and cheese lightly browned.

How to Serve It

Top with a few fried sage leaves and serve warm beside roasted chicken or simple sautéed greens.

4. Potato, Leek & Cheddar Winter Galette

Tender potatoes, buttery leeks, and sharp cheddar make this a hearty main dish.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Yukon gold potatoes, thinly sliced – 2 cups
Leek, white and light green parts sliced – 1 large
Butter – 1 tbsp
Olive oil – 1 tbsp
Cheddar cheese, shredded – 1 cup
Thyme leaves – 1 tsp
Black pepper – ¼ tsp

Instructions

Prepare dough and chill.
In a skillet, cook leeks in butter and olive oil over medium-low heat 8–10 minutes until soft. Cool.
Preheat oven to 400°F (200°C).
Toss potato slices with a little olive oil, salt, and pepper.
Roll dough into a 12-inch circle. Spread leeks in the center, top with half the cheddar, then arrange potatoes in overlapping circles. Add remaining cheddar and thyme.
Fold edges over filling, brush crust with a little milk if you like extra shine.
Bake 35–40 minutes until potatoes are tender and crust is deep golden.

How to Serve It

Sprinkle with extra thyme and serve with a crisp green salad dressed simply with lemon and olive oil.

5. Spinach, Feta & Sun-Dried Tomato Galette

Mediterranean flavours come together in this bright, savory bake.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Fresh spinach, chopped – 4 cups
Olive oil – 1 tbsp
Garlic, minced – 2 cloves
Feta cheese, crumbled – ¾ cup
Sun-dried tomatoes in oil, chopped – ⅓ cup
Oregano, dried – ½ tsp
Black pepper – ¼ tsp

Instructions

Make dough and chill.
In a skillet, sauté garlic in olive oil for 30 seconds, then add spinach and cook until wilted; cool and squeeze out excess moisture.
Preheat oven to 400°F (200°C).
In a bowl, combine spinach, feta, sun-dried tomatoes, oregano, and pepper.
Roll dough into a 12-inch circle. Spoon filling into center, leaving a 2-inch border.
Fold edges over filling.
Bake 30–35 minutes until crust is golden and filling set.

How to Serve It

Serve warm or at room temperature with a side of marinated olives.

6. Carrot, Parsnip & Goat Cheese Root Veg Galette

Roasted root vegetables and tangy goat cheese bring colour and richness to the table.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Carrots, thinly sliced – 1 cup
Parsnips, thinly sliced – 1 cup
Olive oil – 2 tbsp
Fresh goat cheese – 4 oz
Thyme leaves – 1 tsp
Black pepper – ¼ tsp

Instructions

Prepare dough and chill.
Preheat oven to 400°F (200°C). Toss carrots and parsnips with olive oil, salt, and pepper. Roast 15 minutes until just tender; cool slightly.
Roll dough into a 12-inch circle.
Spread goat cheese in the center, then arrange roasted vegetables on top, leaving a 2-inch border.
Sprinkle with thyme and fold edges over.
Bake 30–35 minutes until crust is golden and edges of vegetables are just caramelized.

How to Serve It

Finish with a drizzle of honey if you like a sweet-savory contrast.

7. Kale, Caramelized Onion & Blue Cheese Galette

Bold blue cheese pairs beautifully with sweet onions and earthy kale.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Kale, stems removed and sliced – 3 cups
Caramelized onions – 1 cup (from recipe 1, or pre-made)
Olive oil – 1 tbsp
Blue cheese, crumbled – ½ cup
Black pepper – ¼ tsp

Instructions

Make and chill the dough.
Sauté kale in olive oil with a pinch of salt for 3–4 minutes until just wilted; cool.
Preheat oven to 400°F (200°C).
Roll dough into a 12-inch circle.
Spread caramelized onions in the center. Top with kale and blue cheese, leaving a 2-inch border.
Fold edges over.
Bake 30–35 minutes until crust is golden and cheese melted.

How to Serve It

Serve with a glass of red wine and a simple citrus salad for contrast.

8. Sausage, Apple & Sharp Cheddar Galette

Savory sausage and sweet-tart apple slices make this a satisfying winter supper.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Ground sausage – 8 oz
Apple, thinly sliced – 1 large
Cheddar cheese, shredded – 1 cup
Onion, finely chopped – ½ cup
Olive oil – 1 tsp
Black pepper – ¼ tsp

Instructions

Prepare dough and chill.
Brown sausage in a skillet, breaking into crumbles; remove. In the same pan, cook onion in a drizzle of olive oil 4–5 minutes until soft. Cool mixture.
Preheat oven to 400°F (200°C).
Roll dough into a 12-inch circle.
Spread sausage and onion mixture in the center, top with cheddar, then fan apple slices on top, leaving a 2-inch border.
Fold crust over edges of filling.
Bake 30–35 minutes until crust is golden, cheese melted, and apples tender.

How to Serve It

Brush warm slices with a hint of grainy mustard on the plate for extra flavor.

9. Roasted Broccoli, Garlic & Ricotta Galette

Creamy ricotta and charred broccoli florets create a cozy yet fresh combination.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Broccoli florets – 2 cups
Olive oil – 2 tbsp
Garlic cloves, minced – 2
Ricotta cheese – ¾ cup
Lemon zest – ½ tsp
Black pepper – ¼ tsp

Instructions

Make dough and chill.
Preheat oven to 425°F (220°C). Toss broccoli with olive oil, garlic, salt, and pepper. Roast 15 minutes until edges are browned; cool slightly.
Reduce oven to 400°F (200°C).
In a bowl, mix ricotta with lemon zest and a pinch of salt.
Roll dough into a 12-inch circle. Spread ricotta in the center, then top with roasted broccoli, leaving a 2-inch border.
Fold edges over filling.
Bake 30–35 minutes until crust is golden and filling heated through.

How to Serve It

Garnish with extra lemon zest and a sprinkle of crushed red pepper flakes for gentle heat.

10. Ham, Gruyère & Dijon Winter Brunch Galette

This galette works beautifully for brunch or a light dinner.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Thinly sliced ham – 1 cup
Gruyère cheese, shredded – 1 cup
Dijon mustard – 1 ½ tbsp
Black pepper – ¼ tsp

Instructions

Prepare dough and chill.
Preheat oven to 400°F (200°C).
Roll dough into a 12-inch circle. Spread Dijon mustard thinly in the center.
Layer ham slices over mustard and top with Gruyère, leaving a 2-inch border.
Fold edges over, pleating gently.
Bake 30–35 minutes until crust is golden and cheese is bubbling.

How to Serve It

Serve with lightly dressed arugula on the side and an extra swirl of Dijon for dipping.

11. Winter Ratatouille Galette with Herbed Crust

This galette turns classic ratatouille into a flavorful centerpiece.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Dried herbs de Provence – ½ tsp
Ice water – 3–4 tbsp
Eggplant, thinly sliced – 1 cup
Zucchini, thinly sliced – 1 cup
Tomato, thinly sliced – 1 cup
Olive oil – 2 tbsp
Garlic, minced – 2 cloves
Tomato paste – 1 tbsp
Black pepper – ¼ tsp

Instructions

For the crust, mix flour, salt, and dried herbs before cutting in butter and adding ice water. Chill 30–45 minutes.
Preheat oven to 400°F (200°C).
In a small bowl, stir olive oil, garlic, tomato paste, salt, and pepper to form a spreadable base.
Roll dough into a 12-inch circle and place on a lined baking sheet. Spread tomato-garlic mixture in the center.
Arrange eggplant, zucchini, and tomato slices in overlapping circles, leaving a 2-inch border.
Fold crust over edges of the vegetables.
Bake 35–40 minutes until veggies are tender and crust golden.

How to Serve It

Finish with a drizzle of olive oil and fresh basil leaves just before serving.

12. Caramelized Fennel, Orange & Ricotta Galette

Fennel and orange bring a floral, slightly sweet flavor that pairs beautifully with ricotta.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Fennel bulb, sliced – 1 medium
Olive oil – 1 tbsp
Butter – 1 tbsp
Orange segments – ½ cup
Ricotta – ¾ cup
Honey – 1 tsp
Black pepper – ⅛ tsp

Instructions

Prepare dough and chill.
In a skillet, cook fennel in olive oil and butter over medium heat 10–12 minutes until soft and lightly browned; cool.
Preheat oven to 400°F (200°C).
Mix ricotta with honey, pepper, and a pinch of salt.
Roll dough into a 12-inch circle. Spread ricotta in the center, top with fennel and scattered orange segments, leaving a 2-inch border.
Fold crust over edges of filling.
Bake 30–35 minutes until crust is golden and filling set.

How to Serve It

Sprinkle chopped fennel fronds over the top for a fresh finish.

13. Roasted Cauliflower, Garlic & Sharp Cheese Galette

Roasted cauliflower and sharp cheese create a hearty vegetarian main.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Cauliflower florets – 2 cups
Olive oil – 2 tbsp
Garlic, minced – 2 cloves
Aged cheddar or Gruyère, shredded – 1 cup
Thyme – 1 tsp
Black pepper – ¼ tsp

Instructions

Make dough and chill.
Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, garlic, salt, pepper, and thyme. Roast 18–20 minutes until browned; cool slightly.
Reduce oven to 400°F (200°C).
Roll dough into a 12-inch circle.
Sprinkle half the cheese in the center, add roasted cauliflower, then the rest of the cheese, leaving a 2-inch border.
Fold edges over filling.
Bake 30–35 minutes until crust is golden and cheese melted.

How to Serve It

Serve with a lemony yogurt sauce on the side for dipping.

14. Bacon, Brussels Sprouts & Caramelized Onion Galette

This combination turns Brussels sprouts into a crowd pleaser.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Brussels sprouts, halved – 2 cups
Bacon, chopped – 4 slices
Caramelized onions – ½ cup
Olive oil – 1 tbsp
Black pepper – ¼ tsp

Instructions

Make dough and chill.
Cook bacon in a skillet until crisp; remove and reserve drippings.
Toss Brussels sprouts with olive oil, bacon drippings, salt, and pepper; roast at 400°F (200°C) for 15 minutes. Cool slightly.
Preheat oven (or keep at) 400°F (200°C).
Roll dough into a 12-inch circle. Spread caramelized onions in the center, top with Brussels sprouts and bacon, leaving a 2-inch border.
Fold edges over filling.
Bake 30–35 minutes until crust is golden and sprouts are tender.

How to Serve It

Shave a little Parmesan on top just before serving for extra richness.

15. Herb Roast Chicken & Root Vegetable Galette

This galette turns leftover roast chicken into a comforting one-pan dinner.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Cooked chicken, shredded – 1 ½ cups
Roasted carrots and parsnips, chopped – 1 ½ cups
Cream or half-and-half – ⅓ cup
Dijon mustard – 1 tbsp
Thyme – 1 tsp
Black pepper – ¼ tsp

Instructions

Prepare dough and chill.
Preheat oven to 400°F (200°C).
In a bowl, mix cream, Dijon, thyme, salt, and pepper. Toss with chicken and roasted vegetables until coated.
Roll dough into a 12-inch circle.
Spoon filling into the center, leaving a 2-inch border.
Fold edges over filling.
Bake 30–35 minutes until crust is golden and filling bubbly.

How to Serve It

Serve warm with a side of steamed green beans or a light salad.

16. French Onion Soup–Inspired Galette

All the flavors of French onion soup wrapped in flaky pastry.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Caramelized onions – 1 ½ cups
Gruyère cheese, shredded – 1 cup
Beef or vegetable stock, reduced to syrupy spoonful – 2 tbsp
Thyme – 1 tsp
Black pepper – ¼ tsp

Instructions

Make dough and chill.
Preheat oven to 400°F (200°C).
Stir reduced stock into caramelized onions along with thyme and pepper.
Roll dough into a 12-inch circle.
Spread onion mixture in the center, top with Gruyère, leaving a 2-inch border.
Fold edges over filling.
Bake 30–35 minutes until crust is deep golden and cheese browned in spots.

How to Serve It

Top with extra thyme and serve with a simple side of dressed greens to balance the richness.

17. Wild Rice, Mushroom & Swiss Chard Galette

Wild rice adds texture and heartiness to this vegetable-packed galette.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Cooked wild rice – 1 cup
Mushrooms, sliced – 1 ½ cups
Swiss chard, chopped – 2 cups
Olive oil – 2 tbsp
Garlic, minced – 2 cloves
Swiss cheese, shredded – ¾ cup
Black pepper – ¼ tsp

Instructions

Prepare dough and chill.
Sauté mushrooms in 1 tbsp olive oil until browned; remove.
In same pan, cook chard with remaining olive oil and garlic until wilted; cool.
Preheat oven to 400°F (200°C).
In a bowl, combine wild rice, mushrooms, chard, Swiss cheese, salt, and pepper.
Roll dough into a 12-inch circle and place filling in center, leaving a 2-inch border.
Fold crust over edges of filling.
Bake 35 minutes until crust is golden and filling hot.

How to Serve It

Serve warm with a spoonful of plain yogurt or sour cream on each slice.

18. Spiced Lamb, Spinach & Feta Galette

Warm spices and salty feta turn this galette into a satisfying winter feast.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Ground lamb – 1 lb
Onion, finely chopped – ½ cup
Garlic, minced – 2 cloves
Ground cumin – 1 tsp
Ground coriander – ½ tsp
Fresh spinach, chopped – 2 cups
Feta cheese, crumbled – ¾ cup
Black pepper – ¼ tsp

Instructions

Prepare dough and chill.
Brown lamb in a skillet, add onion and garlic, cook until onion is soft. Drain excess fat if needed.
Stir in cumin, coriander, salt, pepper, and spinach. Cook until spinach wilts. Cool mixture.
Preheat oven to 400°F (200°C).
Roll dough into a 12-inch circle.
Spoon lamb mixture into center, top with feta, leaving a 2-inch border.
Fold edges over filling.
Bake 30–35 minutes until crust is golden and filling hot.

How to Serve It

Scatter fresh parsley or mint on top and serve with lemon wedges.

19. Winter Greens, Bacon & Ricotta Galette

A mix of greens and smoky bacon makes this rich yet balanced.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Mixed winter greens (kale, chard, spinach), chopped – 3 cups
Bacon, chopped – 4 slices
Ricotta – ¾ cup
Garlic, minced – 2 cloves
Olive oil – 1 tbsp
Black pepper – ¼ tsp

Instructions

Make dough and chill.
Cook bacon until crisp; remove and reserve 1 tbsp bacon fat.
Sauté garlic and greens in bacon fat and olive oil until wilted. Cool.
Preheat oven to 400°F (200°C).
Mix greens, ricotta, bacon, salt, and pepper in a bowl.
Roll dough into a 12-inch circle; spread filling in center, leaving a 2-inch border.
Fold edges over filling.
Bake 30–35 minutes until crust is golden and filling set.

How to Serve It

Serve with a splash of hot sauce or chili crisp for a cozy kick.

20. Sweet Potato, Caramelized Onion & Sage Galette

Sweet potatoes and onions with sage bring classic holiday-season flavor.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Sweet potato, thinly sliced – 2 cups
Caramelized onions – ¾ cup
Olive oil – 1 tbsp
Fresh sage leaves – 8–10
Black pepper – ¼ tsp

Instructions

Prepare dough and chill.
Preheat oven to 400°F (200°C).
Toss sweet potato slices with olive oil, salt, and pepper.
Roll dough into a 12-inch circle. Spread caramelized onions in the center, then layer sweet potatoes on top, leaving a 2-inch border.
Tuck sage leaves among the potatoes.
Fold edges over filling.
Bake 35–40 minutes until potatoes are tender and crust is golden.

How to Serve It

Brush the warm potatoes lightly with melted butter and sprinkle flaky salt before serving.

21. Roasted Beet, Goat Cheese & Walnut Galette

Earthy beets and tangy goat cheese create a colorful centerpiece for winter gatherings.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Roasted beets, sliced – 1 ½ cups
Goat cheese – 4 oz
Walnuts, chopped – ⅓ cup
Honey – 1 tbsp
Thyme – 1 tsp
Black pepper – ¼ tsp

Instructions

Make dough and chill.
Preheat oven to 400°F (200°C).
Roll dough into a 12-inch circle.
Spread goat cheese in the center. Arrange beet slices on top, then sprinkle walnuts, thyme, honey, salt, and pepper, leaving a 2-inch border.
Fold edges over filling.
Bake 30–35 minutes until crust is golden and cheese soft.

How to Serve It

Serve warm or room temperature with a simple citrus and arugula salad on the side.

22. Winter Herb & Three-Cheese Galette

This cheese-forward galette is perfect when you want a cozy, shareable bake.

Ingredients

All-purpose flour – 1 ¼ cups
Unsalted butter – ½ cup
Salt – ½ tsp
Ice water – 3–4 tbsp
Ricotta – ½ cup
Mozzarella, shredded – ½ cup
Parmesan, grated – ¼ cup
Fresh parsley, chopped – 1 tbsp
Fresh thyme leaves – 1 tsp
Garlic, minced – 1 clove
Black pepper – ¼ tsp

Instructions

Prepare dough and chill.
Preheat oven to 400°F (200°C).
In a bowl, mix ricotta, mozzarella, Parmesan, herbs, garlic, salt, and pepper.
Roll dough into a 12-inch circle.
Spread cheese mixture in the center, leaving a 2-inch border.
Fold edges of crust over the outer edge of filling.
Bake 30–35 minutes until crust is golden and cheese bubbling with light browning on top.

How to Serve It

Scatter extra fresh herbs on top and serve with a side of roasted tomatoes or a crunchy salad.

Conclusion

Savory galettes are a wonderful way to bring winter flavors into one beautiful, shareable dish. Mix and match fillings, play with your favorite cheeses, and keep a batch of dough in the fridge for easy baking on chilly evenings. Save the recipes that catch your eye, share them with friends and family, and enjoy warm slices straight from the oven.

Jenna Collins