Mediterranean Vegetable Galette!

Mediterranean Vegetable Galette 🫒🍅

Rustic, colorful, and full of Mediterranean flavor, this Mediterranean Vegetable Galette is a free-form savory tart with flaky pastry, roasted veggies, and creamy, herby cheese. Perfect for brunch, lunch, or a light dinner with a salad.

Ingredients

For the Galette Crust

• 1¼ cups all-purpose flour

• ½ tsp salt

• ½ cup (1 stick) cold unsalted butter, cubed

• 3–4 tbsp ice water

(Shortcut: 1 store-bought pie crust works great)

For the Filling

• 1 small zucchini, thinly sliced

• 1 small yellow squash, thinly sliced

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

• ½ cup roasted red peppers, sliced

• 2 tbsp olive oil

• 1 tsp dried oregano

• ½ tsp dried thyme

• Salt and black pepper to taste

Cheese Layer

• ½ cup ricotta cheese

• ½ cup crumbled feta cheese

• 1 tsp lemon zest

• 1 tbsp fresh basil or parsley, chopped

For Assembly

• 1 egg, beaten (egg wash)

• Extra feta or Parmesan for topping

Instructions

1. Make the Dough

• In a bowl, mix flour and salt.

• Cut in the cold butter until pea-sized crumbs form.

• Add ice water 1 tbsp at a time until the dough comes together.

• Shape into a disk, wrap, and chill for at least 30 minutes.

2. Prepare the Vegetables

• Preheat oven to 400°F (205°C).

• Toss zucchini, squash, tomatoes, onion, and roasted red peppers with olive oil, oregano, thyme, salt, and pepper.

• Spread on a baking sheet and roast for 15–20 minutes, just until tender (not mushy). Cool slightly.

3. Make the Cheese Base

• In a bowl, mix ricotta, feta, lemon zest, and fresh herbs.

• Season lightly with salt and pepper (feta is salty, so go easy).

4. Assemble the Galette

• Roll the chilled dough into a 12-inch circle on parchment paper.

• Spread the cheese mixture over the dough, leaving a 2-inch border.

• Arrange roasted vegetables on top.

• Fold the edges over the filling, pleating as needed.

• Brush crust with egg wash and sprinkle with extra cheese.

5. Bake

• Bake for 35–40 minutes, until the crust is golden brown.

• Let cool for 10 minutes before slicing.

Serving Suggestions

• Serve warm or at room temperature

• Pair with a Greek salad, tzatziki, or olive tapenade

• Drizzle with balsamic glaze or honey for a sweet-savory twist

FAQs

Can I make this ahead of time?

Yes! Bake it fully, cool, and refrigerate for up to 3 days. Reheat at 350°F (175°C) for 10–15 minutes.

How do I keep the galette from getting soggy?

Roast the vegetables first and avoid overloading with juicy tomatoes. You can also sprinkle 1 tbsp of breadcrumbs or grated Parmesan under the cheese layer.

Can I make it vegan?

Absolutely. Use a vegan pie crust and substitute:

• Dairy-free ricotta or hummus

• Vegan feta or nutritional yeast
  Skip the egg wash and brush crust with olive oil.

What other vegetables work well?

Eggplant, artichokes, olives, spinach (sautéed), or mushrooms are all great Mediterranean-style additions.

Can I freeze it?

Yes. Freeze baked galette slices tightly wrapped for up to 2 months. Reheat directly from frozen at 375°F (190°C).