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Galette estivale parfumée

Flavourful Summer Galette

Preparation time: 30 to 45 minutes

Waiting time: 1h to 1h30 (for pizza dough)

Yield : 4 servings

September is here! But all hope is not lost, there's still time to enjoy end-of-summer harvests at your local farmers' market. For the occasion, we've concocted a flavourful summer galette recipe that will surely highlight the season's fabulous fruits and vegetables!

Now what's a galette...? It's a pesto slathered pizza dough covered in fresh summer vegetables to be served as an appetizer or as a main course. Our recipe is vegan, but you can add cheese if you like.

As for the dough, you can make it following our recipe or buy a ready-made pizza dough ball. However, we have no doubt that ours will please you more! For the pesto, it is our virgin sunflower oil that gives it an absolutely spectacular taste! If you have any left over, it can be used on pasta or fish, as a dip for your vegetables or even mixed with mayonnaise to garnish your favorite hamburger!

A simply sublime recipe. Enjoy your meal!


Basil flavoured pizza dough


Pesto with virgin sunflower oil

  • 1/3 cup roasted pumpkin seeds (or pan-roasted for 5 minutes, stirring frequently)
  • 1 clove of garlic
  • 1 tbsp. lemon juice
  • ½ tsp. fine gray sea salt
  • ½ tsp. freshly ground pepper
  • 2 cups arugula leaves
  • 2 tbsp. baking powder
  • 1 pinch of chilli flakes or Espelette pepper
  • 1/3 cup organic virgin sunflower oil


Flavourful Summer Galette

  • 1 recipe for pizza dough
  • 3/4 cup sunflower oil pesto
  • 2 cups of leeks, chopped
  • 3 tablespoons of organic virgin sunflower oil
  • 12 asparagus cut into 4 cm pieces or another seasonal vegetable of your choice
  • 8 to 10 cherry tomatoes, quartered and seeded
  • 2 tbsp. hulled hemp seeds
  • A pinch of Fleur de sel
  • Freshly ground pepper to taste



Basil flavoured pizza dough

  1. In a bowl, sprinkle the yeast on the water and allow to dissolve for a few minutes.
  2. In a second bowl, sift the flour and mix with the salt.
  3. Make a well in the dry ingredients before adding the oil, the water and yeast mixture. Mix with a wooden spoon until the ingredients are fully combined.
  4. Then use your hands to make a ball of dough and knead for about 5 minutes on a slightly floured surface.
  5. Oil the bowl you just used. Place the ball back in it and cover the bowl with a plastic wrapper or a damp cloth. Place it in the oven while it is off, but with the light turned on. Add a cup of hot water in the oven to create a humid environment.
  6. Let the dough rise for one hour to one hour and 30 minutes.
  7. Once the dough has risen, remove the plastic wrapper and deflate the dough with your fist. It's now ready to use!


Pesto with virgin sunflower oil

  1. In a food processor or hand blender, combine all the ingredients except the oil to obtain a coarse mixture.
  2. Slowly add the oil while the processor/blender is running.
  3. Adjust the seasoning to your taste.


Flavourful Summer Galette

  1. Preheat oven to 450F.
  2. Using your hands, spread the dough on a baking sheet with a diameter of about 12 to 14 inches.
  3. Bake in the center of the oven for about 8 minutes or until the dough is just starting to colour (this may take more or less time depending on your oven).
  4. During that time, in a non-stick pan, toss in the minced leeks. Cook it in about 3 tbsp of sunflower oil but without browning it. This takes around 5 minutes.
  5. In a small saucepan, bring salted water to a boil and blanch the asparagus for 90 seconds. Drain and rinse in cold water immediately to stop the cooking process. Dry them.
  6. Remove the dough from the oven and adjust the oven temperature to grill/broil.
  7. Garnish the cooked dough with ½ cup of pesto. Add the leeks, asparagus, and tomato quarters. Add the remainder of the pesto.
  8. Return the galette to the oven at grill/broil for up to 2 minutes to reheat it. Once the galette is ready, remove from the oven. Sprinkle the hemp seeds, add a pinch of fleur de sel and fresh ground pepper.
  9. Cut up the galette and enjoy!

Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe

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