Nina Johnson
Golden, flaky, and bursting with color, the Mediterranean Vegetable Galette is a celebration of rustic charm and vibrant flavors. This free-form tart brings together thinly sliced zucchini, bell peppers, red onions, and juicy tomatoes, all nestled over a bed of herbed cheese and wrapped in a buttery crust. It’s the kind of dish that looks impressive but is wonderfully forgiving and relaxed in its form.
Perfect for brunch, a light lunch, or as a vegetarian centerpiece for dinner, this galette captures the essence of Mediterranean cooking: simple ingredients elevated by olive oil, herbs, and love. Whether served warm or at room temperature, every bite delivers a delightful contrast between crisp pastry and tender, flavorful vegetables.
What Kind of Pastry Should I Use?
A store-bought puff pastry or pie crust works beautifully here, but if you feel adventurous, a homemade galette dough will add an extra touch of rustic goodness. The key is a dough that can hold the juicy vegetables without getting soggy—so think buttery, flaky, and sturdy enough to fold over the filling.
Ingredients for the Mediterranean Vegetable Galette
- Zucchini: Adds moisture and a mild, delicate flavor that pairs well with herbs.
- Bell Peppers: Choose red, yellow, or orange for sweetness and color.
- Red Onion: Brings mild sharpness and caramelizes beautifully when baked.
- Cherry Tomatoes: Bursts of juiciness that brighten each slice.
- Herbed Cheese (like goat cheese or ricotta): Creamy base that anchors the vegetables.
- Olive Oil: Enhances flavor and helps roast the vegetables.
- Fresh Herbs (like thyme or basil): Infuses Mediterranean aroma throughout.
- Puff Pastry or Pie Dough: The flaky wrap that brings everything together.
- Egg (for egg wash): Gives the crust a beautiful golden sheen.
How To Make the Mediterranean Vegetable Galette
Step 1: Prepare the Vegetables
Slice the zucchini, bell peppers, and red onion into thin, even rounds. Halve the cherry tomatoes. Toss all the vegetables with olive oil, salt, pepper, and a sprinkle of fresh herbs. This will ensure they roast beautifully and develop rich flavors.
Step 2: Roll Out the Dough
On a floured surface, roll out the puff pastry or pie dough into a rough 12-inch circle. Don’t worry about perfect edges—rustic is part of the charm! Transfer the dough to a parchment-lined baking sheet.
Step 3: Add the Cheese Base
Spread the herbed cheese evenly over the center of the dough, leaving a 2-inch border. This creamy layer helps anchor the vegetables and infuses the galette with flavor.
Step 4: Arrange the Vegetables
Artfully layer the sliced vegetables over the cheese, slightly overlapping them for a stunning visual effect. Alternate colors and shapes to create a vibrant mosaic.
Step 5: Fold and Brush the Crust
Gently fold the edges of the dough over the vegetables, pleating as needed. Brush the crust with a beaten egg for that golden, glossy finish.
Step 6: Bake to Perfection
Bake in a preheated oven at 400°F (200°C) for 35–40 minutes, or until the crust is golden brown and the vegetables are tender. Let it cool slightly before slicing.
Serving and Storing the Mediterranean Vegetable Galette
Serve this galette warm from the oven or let it cool to room temperature—it’s delicious either way. Pair it with a simple green salad for a light lunch or slice it into wedges as a stunning appetizer for a dinner gathering. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in the oven to revive the crust’s crispness.
Frequently Asked Questions
Can I make the galette ahead of time?
Yes! You can assemble the galette a few hours ahead and refrigerate it until ready to bake.
What other vegetables can I use?
Feel free to add eggplant, mushrooms, or asparagus. Just keep moisture in mind—roast watery veggies slightly before assembling.
Can I make it vegan?
Absolutely. Use vegan puff pastry and swap the cheese for a plant-based spread.
How do I prevent a soggy bottom?
Brush the dough with a thin layer of egg white or sprinkle a little grated Parmesan under the cheese layer to create a moisture barrier.
Do I need a tart pan?
Nope! The beauty of a galette is its free-form style—no special pans required.
Want More Dinner Ideas?
If you love this Mediterranean Vegetable Galette, you’ll probably enjoy these other favorites:
• Low-Carb Greek Chicken Bowls for a protein-packed Mediterranean twist.
• Creamy Parmesan Pasta with Sautéed Garlic Butter Chicken for indulgent comfort food.
• Easy Thai Red Curry Dumpling Soup if you crave bold and spicy flavors.
• Garlic Herb Roasted Potatoes and Veggies as a hearty vegetarian side.
• Greek Chicken Souvlaki for a classic grilled favorite.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add extra herbs or use a homemade crust? Did you try a sprinkle of feta on top?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter!
Mediterranean Vegetable Galette
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner
Description
A golden, flaky galette filled with zucchini, bell peppers, red onion, cherry tomatoes, and creamy herbed cheese. Wrapped in a rustic crust and baked to perfection, this Mediterranean-inspired tart is perfect for brunch, lunch, or as a vegetarian dinner centerpiece.
Ingredients
1 sheet puff pastry or pie dough
1 small zucchini, thinly sliced
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup herbed goat cheese or ricotta
1 tablespoon olive oil
1 teaspoon fresh thyme or basil, chopped
1 egg, beaten (for egg wash)
Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss zucchini, bell peppers, onion, and tomatoes with olive oil, salt, pepper, and herbs.
- Roll out dough to a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet.
- Spread cheese over the center, leaving a 2-inch border.
- Arrange vegetables over cheese, overlapping slightly.
- Fold edges of dough over filling; brush crust with beaten egg.
- Bake 35–40 minutes, until crust is golden and vegetables are tender.
- Cool slightly before slicing and serving.
