Description
This Mediterranean Vegetable Galette wraps tender roasted zucchini, cherry tomatoes, and red onions in a flaky, golden crust with creamy goat cheese and fresh herbs. A rustic and versatile dish that’s perfect for brunches, light lunches, or elegant appetizers—delicious warm or cold.
Ingredients
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
1 egg, beaten (for egg wash)
Salt and pepper, to taste
Instructions
1. Roll out pie dough into a 12-inch circle on a floured surface. Place on parchment-lined baking sheet.
2. Preheat oven to 400°F (200°C). Toss zucchini, cherry tomatoes, and red onion with olive oil, garlic, salt, and pepper. Roast on a baking sheet for 20 minutes. Let cool slightly.
3. Spread half the goat cheese in the center of the dough, leaving a 2-inch border. Top with roasted vegetables, remaining goat cheese, and herbs.
4. Fold the edges of the dough over the filling, pleating gently. Brush the crust with egg wash.
5. Bake for 35–40 minutes until the crust is golden brown. Cool slightly before slicing. Serve warm or at room temperature.
Notes
Keep your pie dough chilled until ready to roll—it ensures the flakiest texture.
Roast vegetables until just tender; over-roasting makes them mushy in the crust.
Let the galette cool 10–15 minutes before slicing for the cleanest presentation.
Nutrition
- Serving Size: 1 slice (1/6 of galette)
- Calories: 285
- Sugar: 4g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
Keywords: galette, savory tart, goat cheese, vegetarian, zucchini, tomato