Description

A rustic Mediterranean vegetable galette featuring a golden, flaky pastry crust embracing a vibrant medley of tender, oven-roasted vegetables. Slices of zucchini, colorful bell peppers, and red onion are seasoned with aromatic herbs and olive oil, creating a savory and fresh flavor profile. The edges of the pastry are folded casually over the filling, offering a delightful contrast in texture.

Ingredients

Scale

*For the Crust:*
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, very cold and cubed
1/4 cup ice water, plus more if needed
*For the Filling:*
1 medium zucchini, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1/2 teaspoon salt, plus coarse sea salt for sprinkling
1/4 teaspoon black pepper
*For Egg Wash (Optional):*
1 egg yolk, beaten with 1 tablespoon water

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Instructions

**Prepare the Dough:** In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
**Prepare the Filling:** In a large bowl, combine sliced zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, then sprinkle with oregano, thyme, salt, and black pepper. Toss gently to coat all vegetables evenly.
**Preheat Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
**Assemble the Galette:** On a lightly floured surface, roll out the chilled dough into a rough 12-14 inch circle. Carefully transfer the dough to the prepared baking sheet.
**Arrange Vegetables:** Arrange the seasoned vegetables in the center of the dough, leaving a 2-inch border around the edges.
**Fold the Crust:** Gently fold the edges of the dough over the vegetables, pleating as you go to create a rustic border.
**Bake:** If using, brush the exposed crust with the egg wash and sprinkle with coarse sea salt. Bake for 40-50 minutes, or until the crust is golden brown and the vegetables are tender.
**Serve:** Let the galette cool slightly on the baking sheet before slicing and serving warm.

Notes

For extra flavor, consider adding a sprinkle of crumbled feta cheese over the vegetables before baking.

Ensure your butter and water are very cold for a flaky crust.

Any seasonal vegetables like asparagus, mushrooms, or eggplant can be used. Adjust cooking time as needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Prep Time: 30 minutes
Cook Time: 45 minutes

Nutrition

Calories: 320
Fat: 17g
Carbohydrates: 38g
Protein: 6g