🥧 Mediterranean Vegetable Galette

🧾 Ingredients

Crust (or use store-bought pie dough)

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold butter (cubed)
• 3–4 tbsp ice water

Filling

• 1 zucchini (thinly sliced)
• 1 yellow squash (optional)
• 1 cup cherry tomatoes (halved)
• 1/2 red onion (thinly sliced)
• 1/2 bell pepper (sliced)
• 2–3 cloves garlic (minced)
• 2 tbsp olive oil
• Salt & pepper to taste

Cheese & Flavor

• 1/2 cup crumbled feta or goat cheese
• 1 tsp dried oregano
• 1 tsp thyme
• Fresh basil (for garnish)

Egg Wash

• 1 egg + 1 tbsp water

👨‍🍳 Instructions

1. Make the Dough

1. Mix flour + salt
2. Cut in cold butter until crumbly
3. Add ice water gradually until dough forms
4. Shape into a disk, wrap, chill 30 minutes

2. Prep the Vegetables

• Toss all veggies with olive oil, salt, pepper, garlic, and herbs
• Optional: roast at 400°F (200°C) for 10–15 min for deeper flavor

3. Roll the Dough

• Roll into a 10–12 inch circle on parchment paper
• Don’t worry about perfect shape—that’s the rustic look

4. Assemble

• Sprinkle cheese on dough (leave 1–2 inch border)
• Add vegetables evenly
• Fold edges over filling

5. Brush & Bake

• Brush crust with egg wash
• Bake at 400°F (200°C) for 35–40 minutes

6. Finish

• Let cool slightly
• Top with fresh basil
• Drizzle olive oil if desired

🥇 Pro Tips

• Keep dough cold for flakiness
• Don’t overload with watery veggies
• Pre-roasting = more flavor, less soggy crust

❓ Q&A

Q: Can I use store-bought dough?

Yes—makes it much quicker and still delicious

Q: How do I avoid a soggy crust?

• Roast veggies first
• Add cheese layer as a barrier
• Don’t overfill

Q: Can I make it vegan?

• Use vegan butter for crust
• Skip cheese or use plant-based cheese

Q: What other veggies work?

• Eggplant
• Mushrooms
• Spinach

Q: Can I serve it cold?

Yes! It’s great warm or at room temperature

Q: How long does it keep?

• Fridge: up to 3 days
• Reheat in oven or air fryer for crispiness