Sophia Langley
Golden, flaky pastry meets the sun-kissed flavors of the Mediterranean in this stunning vegetable galette. Each bite offers tender roasted zucchini, sweet bell peppers, and juicy tomatoes, all nestled in a buttery crust that feels like it came straight from a rustic French bakery. The rich combination of herbs and a hint of creamy cheese ties everything together beautifully.
Perfect for brunch, a light dinner, or an impressive appetizer, this galette doesn’t just taste good – it looks like a work of art. The vegetables caramelize as they bake, releasing their natural sweetness, while the crust stays delightfully crisp and golden. It’s the kind of dish that makes you linger at the table, savoring every bite.
What Kind of Pastry Should I Use for the Mediterranean Vegetable Galette?
A buttery, all-butter pie crust or puff pastry works best. The key is a pastry that holds its shape while staying tender and flaky. Store-bought puff pastry is a great time-saver, but if you have the time, a homemade pie crust adds a richer, more rustic flavor.
Ingredients for the Mediterranean Vegetable Galette
Zucchini
Adds a soft, earthy base with mild sweetness that pairs perfectly with herbs.
Bell Peppers
Their bright color and natural sweetness create a beautiful contrast in flavor and appearance.
Cherry or Roma Tomatoes
They burst with tangy sweetness and roast beautifully, adding depth to the filling.
Red Onion
Gives a mild sharpness that balances the sweetness of the roasted vegetables.
Olive Oil
Brings richness and helps the vegetables caramelize beautifully while baking.
Fresh Garlic
Infuses a warm, aromatic flavor that enhances every bite.
Feta or Goat Cheese
Adds creamy, salty tanginess that complements the roasted vegetables perfectly.
Fresh Herbs (Thyme, Basil, or Oregano)
Give the galette that signature Mediterranean aroma and flavor.
All-Butter Pie Crust or Puff Pastry
Provides the flaky, golden base that holds all the vibrant flavors together.
How To Make the Mediterranean Vegetable Galette
Step 1: Prepare the Pastry Base
Preheat your oven to 400°F (200°C). Roll out your all-butter pie crust or puff pastry onto a parchment-lined baking sheet. Keep it about 1/8 inch thick, leaving the edges slightly thicker for folding.
Step 2: Slice and Season the Vegetables
Thinly slice zucchini, bell peppers, tomatoes, and red onion. Toss them in olive oil, minced garlic, salt, pepper, and a sprinkle of fresh thyme or oregano. Let them rest for 5 minutes to absorb the flavors.
Step 3: Assemble the Galette
Arrange the seasoned vegetables in overlapping circles or rows on the pastry, leaving a 2-inch border around the edges. Crumble feta or goat cheese over the top.
Step 4: Fold and Brush
Gently fold the edges of the pastry over the vegetables, pleating as you go to create a rustic look. Brush the edges with an egg wash (1 beaten egg with a splash of water) for a golden finish.
Step 5: Bake to Perfection
Bake for 35–40 minutes, or until the crust turns golden brown and the vegetables are tender and caramelized.
Step 6: Finish and Serve
Let the galette cool for 5 minutes before slicing. Garnish with fresh basil or extra crumbles of cheese before serving.
Serving and Storing the Mediterranean Vegetable Galette
This galette is best served warm or at room temperature, making it ideal for gatherings, brunch tables, or picnics. The buttery crust stays crisp, while the roasted vegetables remain juicy and flavorful.
For storing, refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to revive the crisp crust. Avoid microwaving, as it can make the pastry soggy.
What to Serve With Mediterranean Vegetable Galette?
Greek Tzatziki Sauce
The creamy, garlicky dip perfectly complements the roasted vegetables.
Light Mixed Greens Salad
Tossed with lemon vinaigrette, it adds a refreshing bite.
Roasted Sweet Potato Rounds
For a heartier meal, these add a sweet and nutty flavor contrast.
Lemon Garlic Butter Cod
A delicate seafood option that pairs beautifully with Mediterranean herbs.
Creamy Polenta with Shrimp
A luxurious side that turns this galette into a complete dinner.
Marinated Olives and Feta
A simple, classic Mediterranean pairing for a grazing-style spread.
Tomato Basil Soup
Comforting and rich, this soup balances the galette’s savory flavors.
Want More Mediterranean-Inspired Ideas?
If you love this Mediterranean Vegetable Galette, you’ll definitely enjoy these other vibrant dishes:
• Mediterranean Baked Fish with Tomatoes – light, flaky fish baked with herbed tomatoes.
• Flavorful Mediterranean Steak Bowls – a protein-packed meal with fresh veggies and herbs.
• Mediterranean Tzatziki Chicken Naan Pizza – creamy tzatziki meets crispy naan.
• Roasted Veggie and Hummus Bowl – a wholesome, plant-based delight.
• Greek Feta Salad Tower – layers of crisp veggies and creamy feta.
Save This Mediterranean Vegetable Galette
Planning your next brunch or need a show-stopping dinner idea? Save this recipe and keep it close – you’ll find yourself making it again and again.
Tried this galette? I’d love to hear how it turned out! Did you stick to the classic veggie mix or add your own twist, maybe some sun-dried tomatoes or roasted eggplant? Share your tips in the comments!
📌 Pin this recipe to your ‘Mediterranean Favorites’ board on Pinterest – because when that craving hits, you’ll thank yourself for having it saved!
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Mediterranean Vegetable Galette
Equipment
- Baking sheet
- Parchment paper
- Oven
Ingredients
Ingredients
- 1 sheet all-butter pie crust or puff pastry
- 1 medium zucchini thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme or oregano chopped
- 1/2 cup feta or goat cheese crumbled
- 1 egg beaten with 1 tablespoon water
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the pie crust or puff pastry to about 1/8 inch thick, leaving slightly thicker edges for folding.
- Toss sliced zucchini, peppers, tomatoes, and onion with olive oil, garlic, salt, pepper, and herbs. Let rest for 5 minutes.
- Arrange vegetables in overlapping layers on the pastry, leaving a 2-inch border. Sprinkle with cheese.
- Fold edges over the vegetables, pleating to create a rustic shape. Brush edges with egg wash.
- Bake for 35–40 minutes until golden brown and vegetables are caramelized.
- Cool for 5 minutes, garnish with fresh basil or extra cheese, and serve warm.