Description
This Mediterranean Vegetable Galette recipe combines a flaky, buttery crust with roasted zucchini, eggplant, peppers, tomatoes, and feta for a vibrant vegetarian dish. Perfect as a main, side, or appetizer, this easy galette brings Mediterranean flavors to your table.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
4 to 5 tablespoons ice water
1 medium zucchini, sliced
1 small eggplant, sliced
1 red bell pepper, sliced
1 red onion, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
½ teaspoon dried oregano
½ cup crumbled feta cheese
2 tablespoons fresh basil, chopped
1 egg, beaten (for egg wash)
Instructions
1. Make and chill the dough: Cut butter into flour and salt, mix with ice water, form into disc, wrap and chill 30 minutes.
2. Prepare vegetables: Slice zucchini, eggplant, peppers, onion, and halve tomatoes. Toss with olive oil, salt, pepper, and oregano. Roast at 400°F for 20 minutes.
3. Roll out dough: Roll chilled dough into a 12-inch circle on floured surface, transfer to parchment-lined sheet.
4. Assemble: Arrange roasted vegetables in center, sprinkle feta and basil, fold edges over filling.
5. Bake: Brush crust with egg wash, bake at 400°F for 35–40 minutes until golden. Cool slightly, then slice and serve.
Notes
Use a food processor for faster dough prep.
Roast vegetables ahead of time to save time on baking day.
Let galette cool slightly for cleaner slices and crisper crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Savory pies and galettes
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg