Mediterranean Vegetable Galette

4.35 from 26 votes

This Mediterranean Vegetable Galette is elegant yet fuss-free, perfect for showcasing the vibrant flavors of summer's vegetable bounty. With its golden, flaky crust and colorful array of roasted vegetables, this galette is as visually stunning as it is delicious.

Prep Time30

Cook Time50

Total Time1 20

Course: Quiches and Tarts

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Galette Dough

1 1/2 cups all-purpose flour plus more for rolling out the dough
1/4 teaspoon salt
10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
1/4 cup ice water or as needed

Galette Filling

1 small eggplant approximately 1 pound, cubed
Salt
2 pints cherry tomatoes
2 small zucchini total 12 ounces, cut into ½-inch cubes
1 medium red or yellow bell pepper seeded and cut into 1-inch pieces
¼ cup olive oil plus more for brushing pastry
Freshly ground black pepper
4 cloves garlic minced
1 large sprig fresh basil thinly sliced
1/2 cup prepared pesto
1 log (4-ounce) goat cheese
Cornmeal
1/2 cup freshly grated Parmesan cheese divided

Instructions

Galette Dough

Combine flour, salt, and butter in a food processor bowl. Process until it resembles coarse crumbs.
Add 3 tablespoons of ice water and pulse in the food processor. Push some of the dough up against the side of the bowl to see if it holds together. (Be aware of the blade if you do it with your hand.) If it doesn't quite hold together, add 1 more tablespoon of ice water.
Place a piece of plastic wrap down on a work surface and empty the unformed dough onto it. Shape the dough into a disk, using the plastic wrap to assist. Wrap with the plastic wrap and refrigerate for at least 30 minutes.

Galette Filling

Meanwhile, place cubed eggplant in a colander. Toss eggplant with approximately 2 teaspoons salt. Let drain 30 minutes. Pat dry with paper towels.
Preheat oven to 425 degrees.
Place eggplant, tomatoes, zucchini and bell pepper on a large baking sheet. Drizzle with olive oil and toss to coat. Roast until beginning to brown and just becoming tender, approximately 15 minutes. (Keep in mind they're going to cook again in the galette.)
Remove the baking sheet from the oven and tilt it slightly so that excess oil and liquid drain away. Let the vegetables cool.
Reduce oven temperature to 400 degrees.
Toss vegetables with garlic, basil, Parmesan cheese, salt and freshly ground black pepper to taste.

Assembly and Baking

Place the chilled dough on a floured surface and roll it into a 12 to 14-inch circle, adding more flour as needed.
Line a baking sheet with parchment paper. Sprinkle a light layer of cornmeal over the parchment paper.
Place the galette dough onto the prepared parchment paper.
Spread the pesto over the pastry, leaving a 2-3 inch border.
Break the goat cheese log into pieces and dot the pesto evenly.
Place vegetable mixture onto the pie crust, leaving a 3-inch border.
Fold the dough over the vegetables, overlapping as necessary to partially cover the filling. (Should have a rustic appearance.)
Brush the pastry with olive oil.
Bake for approximately 40-45 minutes or until crust is golden.
Sprinkle with a little Parmesan cheese. Cut into wedges and serve.

Notes

SUBSTITUTIONS:

Almost any combination of Mediterranean vegetables can be used. If you’re not an eggplant fan, use more zucchini, add yellow squash, and use red bell pepper instead of yellow, etc.
You can also use Asiago or Romano.

TIPS:

If salt-sensitive, skip the salting step and start the eggplant 5 or 10 minutes ahead of the other vegetables.
Drain off excess oil from the pesto. It can leak from the galette and smoke in the oven.

MAKE AHEAD:

Make the crust and refrigerate.
Roast the vegetables 1 day ahead of time and refrigerate. Assemble the galette when ready to bake.

Nutrition