Description
This rustic Mediterranean Vegetable Galette features flaky puff pastry wrapped around tender roasted vegetables seasoned with thyme and oregano. It is a simple yet elegant dish perfect for brunch, light lunches, or a vegetarian centerpiece.
Ingredients
1 medium zucchini, thinly sliced
1 small eggplant, thinly sliced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 small red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the zucchini, eggplant, red bell pepper, yellow bell pepper, red onion, and garlic with olive oil, dried thyme, dried oregano, salt, and pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer and roast for 20–25 minutes until tender and lightly caramelized. Let them cool slightly.
- Roll out the puff pastry into a 12-inch circle on a sheet of parchment paper and transfer it to a baking tray. Chill briefly to keep the pastry firm.
- Arrange the roasted vegetables in the center of the pastry, leaving about a 2-inch border around the edges.
- Fold the pastry edges over the filling, pleating as needed to create a rustic galette shape.
- Brush the exposed pastry edges with the beaten egg.
- Bake for 30–35 minutes until the pastry is puffed and golden brown.
- Allow the galette to rest for 5–10 minutes before slicing and serving warm or at room temperature.
Notes
Top the vegetables with crumbled feta or goat cheese for a creamy, tangy flavor.
Spread a thin layer of ricotta or pesto on the pastry before adding vegetables for extra richness.
Add cherry tomatoes or olives for additional Mediterranean flavor.
Sprinkle shredded mozzarella over the vegetables before folding the crust for a heartier version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat slices in a 350°F oven for 8–10 minutes to keep the crust crisp.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 340 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 35 mg
