Mediterranean Vegetable Galette
This Mediterranean Vegetable Galette is a free-form, rustic tart layered with roasted vegetables, creamy cheese, olive oil, and herbs on a flaky crust. It’s elegant yet effortless—perfect for brunch, lunch, or a light dinner, and naturally non-spicy.
Prep: 20 minutes
Bake: 40–45 minutes
Total: ~1 hour
Serves: 6
Ingredients
Crust
1 sheet store-bought puff pastry or pie dough
1 tsp olive oil
1 egg, beaten (for brushing)
Vegetable Filling
1 small zucchini, thinly sliced
1 small eggplant, thinly sliced
1 red onion, thinly sliced
1 cup cherry tomatoes, halved
1½ tbsp olive oil
Salt & black pepper to taste
½ tsp dried oregano or thyme
Cheese Layer
¾ cup ricotta cheese
¼ cup crumbled feta
2 tbsp grated Parmesan
Zest of ½ lemon
1 tbsp chopped fresh basil or parsley
Instructions
Preheat Oven
Preheat to 190°C / 375°F. Line a baking tray with parchment.
Prep Vegetables
Toss sliced vegetables with olive oil, salt, pepper, and oregano.
Mix Cheese Base
In a bowl, mix ricotta, feta, Parmesan, lemon zest, and herbs.
Assemble Galette
Roll pastry into a rough circle.
Spread cheese mixture in the center, leaving a 5 cm (2-inch) border.
Arrange vegetables on top.
Fold & Brush
Fold edges over filling. Brush crust with beaten egg.
Bake
Bake 40–45 minutes until crust is golden and vegetables tender.
Finish & Serve
Rest 10 minutes. Garnish with fresh herbs and drizzle olive oil.
Notes & Tips
Lightly salt zucchini and eggplant and pat dry to avoid sogginess.
For extra crispness, sprinkle breadcrumbs or semolina under the cheese layer.
Serve warm or at room temperature.
Frequently Asked Questions
Can I make it ahead?
Yes—bake and store refrigerated up to 2 days. Reheat in oven.
Can I make it vegan?
Yes—use vegan pastry and dairy-free ricotta/feta.
Gluten-free option?
Use a gluten-free pastry base.
Nutritional Information
Calories: 340
Protein: 10 g
Fat: 21 g
Carbohydrates: 28 g