Go Back
Mediterranean Vegetable Galette Recipe

Mediterranean Vegetable Galette Recipe

Olivia Brooks
This Mediterranean Vegetable Galette Recipe is rustic, flaky, and full of flavor! Made with zucchini, eggplant, peppers, tomatoes, and feta wrapped in buttery pastry.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Mediterranean
Servings 6 slices

Equipment

  • Mixing bowl
  • Rolling Pin
  • Baking tray
  • Parchment paper
  • Knife and cutting board
  • Brush for egg wash or olive oil
  • Oven

Ingredients
  

For the Dough:

  • 1 ½ cups all-purpose flour
  • ½ cup cold unsalted butter cubed
  • ½ teaspoon salt
  • 3 –5 tablespoons ice-cold water

For the Filling:

  • 1 small zucchini sliced thin
  • 1 small eggplant sliced thin
  • 1 red bell pepper sliced
  • 1 small red onion sliced
  • 1 cup cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon thyme
  • Salt and black pepper to taste
  • ½ cup crumbled feta cheese optional

For Assembly:

  • 1 egg for egg wash or olive oil brush
  • Fresh basil or parsley for garnish

Instructions
 

Step 1: Make the Dough

  • In a bowl, mix flour and salt. Add cold butter and rub it into the flour until the mixture resembles coarse crumbs.
  • Slowly add ice-cold water, one tablespoon at a time, until the dough comes together. Do not overmix.
  • Form into a disk, wrap, and chill for 30 minutes.

Step 2: Prepare the Vegetables

  • Slice all vegetables evenly so they cook at the same rate. Place them in a bowl and toss with olive oil, oregano, thyme, salt, and black pepper.
  • Let them sit for 10 minutes to absorb the flavors.

Step 3: Roll the Dough

  • Roll the chilled dough into a rough circle about ¼ inch thick on parchment paper. Don’t worry about perfect edges—that’s the charm of a galette.

Step 4: Assemble the Galette

  • Spread vegetables in the center of the dough, leaving about 2 inches around the edges. Sprinkle feta cheese on top if using.
  • Fold the edges over the filling, overlapping slightly as you go.

Step 5: Add Finishing Touch

  • Brush the crust with egg wash or olive oil for a golden finish. Sprinkle a pinch of salt and herbs on the crust if desired.

Step 6: Bake

  • Bake at 190°C (375°F) for 40–45 minutes or until the crust is golden and vegetables are tender.

Step 7: Cool and Serve

  • Let it cool slightly before slicing. Garnish with fresh basil or parsley before serving.

Notes

  • Keep butter cold for flaky crust
  • Don’t overfill the galette
  • Slice vegetables thin for even cooking
  • Let it cool slightly before cutting
  • Use parchment paper for easy transfer
Keyword Mediterranean Vegetable Galette Recipe