Description
This Mediterranean Vegetable Galette features a flaky pie crust filled with roasted zucchini, cherry tomatoes, red onion, and creamy goat cheese, accented with fresh herbs. It’s an elegant yet simple savory tart perfect for a light lunch or appetizer.
Ingredients
Scale
Pie Crust and Filling
- 1 sheet pie dough
- 1 medium zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 ounces goat cheese, crumbled
- 1 teaspoon fresh thyme or oregano
- Salt and pepper, to taste
Egg Wash
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Dough: Roll out the pie dough into a 12-inch circle on a floured surface. Carefully transfer the dough onto a parchment-lined baking sheet to prevent sticking and ease transfer in and out of the oven.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). In a bowl, toss the thinly sliced zucchini, cherry tomatoes, and red onion with olive oil, minced garlic, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 20 minutes until slightly caramelized and tender. Allow them to cool slightly before assembling.
- Assemble the Galette: Spread half of the crumbled goat cheese in the center of the dough, leaving about a 2-inch border around the edges. Layer the roasted vegetables over the cheese, then sprinkle the remaining goat cheese and fresh thyme or oregano on top.
- Fold the Crust: Carefully fold the edges of the dough over the filling, pleating gently to create rustic folds that hold the filling in place. This creates a free-form tart with an open center.
- Apply Egg Wash and Bake: Brush the folded crust edges with the beaten egg to achieve a shiny, golden finish. Bake the galette in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and cooked through. Let it cool slightly before slicing.
- Serve: Serve the galette warm or at room temperature as a delicious lunch, light dinner, or appetizer with a side salad if desired.
Notes
- You can use store-bought pie dough to save time or make your own for a more homemade touch.
- Feel free to substitute goat cheese with feta or ricotta for a different flavor profile.
- Fresh herbs like thyme or oregano add a nice Mediterranean flavor, but basil or rosemary would also work well.
- To make ahead, roast the vegetables in advance and assemble the galette just before baking.
- Leftover galette can be refrigerated and gently reheated or served cold the next day.
