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

Scale

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.