Name: Mediterranean Vegetable Galette Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
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; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper, to taste; 2 tablespoons olive oil; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

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Introduction

This Mediterranean Vegetable Galette is a delightful and rustic way to enjoy a medley of roasted vegetables wrapped in flaky puff pastry. Perfect as an appetizer or light meal, it combines robust flavors with an easy-to-make presentation that impresses every time.

A rustic round vegetable galette with one slice cut out, showing a golden, flaky crust sprinkled with herbs and coarse salt. The galette has layers of thinly sliced green zucchini, yellow squash, red and orange bell peppers, and purple onions arranged in a circular pattern in the center. The vegetable layers show a mix of glossy, roasted textures and vibrant colors. The galette is placed on a white plate with scattered fresh parsley on the white marbled surface around it. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, toss the zucchini, eggplant, red and yellow bell peppers, red onion, and garlic with olive oil, dried thyme, dried oregano, salt, and pepper until evenly coated.
Step 3: Spread the vegetables evenly on a baking sheet and roast in the oven for 20 to 25 minutes, until tender. Remove and let cool slightly.
Step 4: On a piece of parchment paper, roll out the puff pastry into a 12-inch circle. Transfer the pastry, along with the parchment, to a baking tray and chill briefly to keep it firm.
Step 5: Arrange the roasted vegetables in the center of the pastry, leaving about a 2-inch border around the edges.
Step 6: Carefully fold the edges of the puff pastry over the vegetables, pleating as necessary to create a rustic crust.
Step 7: Brush the exposed pastry edges with the beaten egg to give the crust a golden finish.
Step 8: Bake in the oven for 30 to 35 minutes, or until the pastry is golden brown and puffed.
Step 9: Let the galette rest for 5 to 10 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

For extra flavor, add a sprinkle of crumbled feta or goat cheese over the roasted vegetables before folding the pastry.
Try swapping the eggplant for mushrooms or adding olives for a different Mediterranean twist.
If puff pastry is not available, a homemade or store-bought pie crust can be used, though texture will vary.
Ensure the vegetables are not too wet before placing on the pastry to prevent sogginess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or toaster oven to keep the crust crisp. This galette is best served fresh but also tastes good cold.

How to Serve

A round vegetable galette with a rustic golden-brown crust folded over the edges, showing one slice slightly pulled out. Inside, there are three main layers of thinly sliced vegetables arranged in a circular pattern: green zucchini, deep purple eggplant, and bright red and yellow bell peppers. The vegetables appear cooked with a slight shine and are sprinkled with small green herb flakes. The galette sits on a simple white plate on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables in advance?

Yes, you can roast the vegetables a day ahead and keep them refrigerated. Bring them to room temperature before assembling to avoid soggy pastry.

Is this recipe suitable for a vegan diet?

To make this galette vegan, substitute the beaten egg wash with a mixture of olive oil and a little water or use a commercial vegan egg replacer for glazing the crust.