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Mediterranean Vegetable Galette Recipe

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4.2 from 36 reviews

A rustic and flavorful Mediterranean Vegetable Galette featuring a flaky homemade pastry crust filled with roasted eggplant, cherry tomatoes, zucchini, bell pepper, fresh herbs, pesto, and creamy goat cheese. This savory tart is perfect for a light dinner or elegant appetizer, showcasing vibrant vegetables with a crispy golden crust.

  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings

Ingredients

Galette Dough

  • 1 1/2 cups all-purpose flour (plus more for rolling out the dough)
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter (1 stick plus 2 tablespoons), chilled and cubed
  • 1/4 cup ice water (or as needed)

Galette Filling

  • 1 small eggplant (approximately 1 pound), cubed
  • Salt (about 2 teaspoons for salting eggplant, plus more to taste)
  • 2 pints cherry tomatoes
  • 2 small zucchini (total 12 ounces), cut into ½-inch cubes
  • 1 medium red or yellow bell pepper, seeded and cut into 1-inch pieces
  • 1/4 cup olive oil (plus more for brushing pastry)
  • Freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1 large sprig fresh basil, thinly sliced
  • 1/2 cup prepared pesto
  • 1 log (4-ounce) goat cheese
  • Cornmeal, for sprinkling
  • 1/2 cup freshly grated Parmesan cheese (divided)

Instructions

  1. Make the Galette Dough: In a food processor, combine the all-purpose flour, salt, and chilled unsalted butter. Pulse until the mixture resembles coarse crumbs. Add 3 tablespoons of ice water and pulse again. Test the dough by pressing it against the bowl; if it doesn’t hold together, add an additional tablespoon of ice water and pulse until just combined.
  2. Chill the Dough: Turn the unformed dough onto a piece of plastic wrap placed on a work surface. Shape it into a disk using the plastic wrap to help, then wrap tightly and refrigerate for at least 30 minutes to firm up.
  3. Prepare the Eggplant: Place the cubed eggplant in a colander and toss with approximately 2 teaspoons of salt. Let it drain for 30 minutes to remove excess moisture and bitterness. After 30 minutes, pat the eggplant dry thoroughly with paper towels.
  4. Roast the Vegetables: Preheat the oven to 425°F (220°C). Arrange the eggplant, cherry tomatoes, zucchini, and bell pepper on a large baking sheet. Drizzle with olive oil and toss to coat evenly. Roast the vegetables for about 15 minutes, until they start to brown and become tender. Remove from the oven and tilt the baking sheet to drain off any excess oil and liquid. Allow the vegetables to cool.
  5. Reduce Oven Temperature: Lower the oven temperature to 400°F (200°C) in preparation for baking the assembled galette.
  6. Mix the Filling: In a bowl, gently toss the cooled roasted vegetables with minced garlic, thinly sliced fresh basil, half of the grated Parmesan cheese, salt, and freshly ground black pepper to taste.
  7. Roll Out the Dough: On a floured surface, roll the chilled dough into a 12 to 14-inch circle. Add flour as needed to prevent sticking.
  8. Prepare the Baking Sheet: Line a baking sheet with parchment paper and sprinkle a thin layer of cornmeal over it to prevent sticking and add texture to the crust.
  9. Assemble the Galette: Transfer the rolled dough onto the prepared baking sheet. Spread the pesto evenly over the pastry, leaving a 2-3 inch border around the edges. Break the goat cheese log into small pieces and dot evenly over the pesto. Spoon the vegetable mixture onto the dough, leaving a 3-inch border uncovered.
  10. Fold the Edges: Carefully fold the dough border over the filling, overlapping sections where necessary to partially cover the vegetables. The galette should have a rustic, free-form appearance.
  11. Brush and Bake: Brush the folded pastry edges lightly with olive oil for a golden finish. Bake the galette in the preheated 400°F oven for 40-45 minutes, or until the crust is golden brown and crisp.
  12. Finishing Touches: Remove the galette from the oven and sprinkle the remaining Parmesan cheese over the top. Allow to cool slightly, then cut into wedges and serve warm or at room temperature.

Notes

  • Salting the eggplant is essential to remove bitterness and excess moisture, ensuring the galette doesn’t become soggy.
  • Roasting the vegetables beforehand enhances their flavor and prevents the galette crust from becoming soggy during baking.
  • Use cold butter and ice water when making the dough to achieve a flaky pastry crust.
  • The folded edges create a rustic, free-form tart which can be slightly uneven – that’s part of its charm.
  • You can substitute goat cheese with feta or ricotta for a different flavor profile.
  • If you prefer, you can prepare the dough a day ahead and keep it refrigerated, tightly wrapped.
  • For a dairy-free version, omit the goat cheese and Parmesan or use plant-based alternatives.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/mediterranean-vegetable-galette-recipe/