Mediterranean Vegetable Galette

Zucchini, eggplant, ricotta and fresh herbs are baked in a tender, flaky crust! Pair this gorgeous galette with a side salad for an impressive meal!

If you aren’t turning your summer produce into a galette, you are missing out! Whether you fill them with sweet or savoury ingredients, galettes are a fun, easy way to showcase gorgeous summer produce!

This summery, savoury galette is almost too pretty to eat! Galettes are an easy pastry that often have a rustic appearance. I got all fancy with mine and spiraled the veggies but you certainly don’t have to! It doesn’t have to look fancy, it just has to be delicious!

I have made several different savory and sweet galettes and love them all equally! I’ve even shared some of them on my site- for another great savoury galette try my Tomato and Feta Galette and for a sweet alternative, my Apple Ginger Galette is delicious!

Having Greek roots and all, this Mediterranean version is right up my alley! Zucchini and eggplant? Yes, please! Fresh herbs? Un huh!

A Mediterranean Vegetable Galette on parchment paper garnished with fresh herbs.

It’s also easy to make and when paired with a nice side salad, makes a nice, healthy(ish) meal.

How to make Mediterranean Vegetable Galette

To make this Mediterranean Vegetable Galette recipe, you will need to start by making a simple pastry crust. To do this, you will need:

  • 1 1/2 cups flour
  • 1/2 cup cold butter
  • 1/2 teaspoon salt
  • 5-6 tablespoons water

For the filling, you will need:

  • 1 cup ricotta cheese
  • 1 egg
  • 1/2 tablespoon fresh thyme, chopped
  • 1/2 tablespoon fresh basil. chopped
  • salt and pepper to taste
  • 1/2 teaspoon cumin
  • 1 small zucchini, sliced thinly
  • 1 small eggplant, sliced thinly

Just before popping it in the oven I also brush it with an egg wash made of 1 whisked egg and a tablespoon of water.

Closeup of a Mediterranean Vegetable Galette with zucchini and eggplant medallions.

What to do

To start, I slice the zucchini and eggplant and lay it out on a baking sheet lined with paper towel. I sprinkle it with salt and let it sit for half an hour. This will help draw out the moisture in the veggies.

Next, I add flour and salt to a food processor and add the butter, pulsing until the mixture resembles a coarse meal. Then I add water and pulse to combine. I turn it out onto a floured surface and form it into a ball. I cover the ball with plastic wrap and place it in the fridge for 30 minutes.

Next, I add ricotta, egg, thyme, basil, cumin, salt and pepper into a small bowl and mix to combine.

Once the crust is chilled and the veggies have been resting for 30 minutes, I preheat my oven to 425F. I remove the dough from fridge and roll it out on a floured surface to a circle with a 12″ diameter. It’s then placed on a baking sheet lined with parchment paper and then spread the ricotta mixture into the center of the crust, leaving about 2 inches space from the edge.
Before using the vegetables, I blot them with a paper towel to absorb the water and then I lay them out on top of the ricotta mixture. In the final step, I fold over the edges of the galette and brush the crust with egg wash. It bakes in the oven for about 35 minutes or until the crust has turned a nice golden brown colour.

That’s it! I slice it up like a pie and serve it with a side salad for a lovely lunch or dinner. So yummy and satisfying!

I hope you enjoy this recipe! If you try it, let me know what you think in the comments below!

Bon appetit!

-Cathy

You may also like:

Tomato and Feta Galette
Apple Ginger Galette

A Mediterranean Vegetable Galette on parchment paper garnished with fresh herbs.

Mediterranean Vegetable Galette

Herbs and Flour
Zucchini, eggplant, ricotta and fresh herbs are baked in a tender, flaky crust! Pair this gorgeous galette with a side salad for an impressive meal!
5 from 1 vote
Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 20 mins
Course Appetizers, Dinner
Cuisine Mediterranean
Servings 6 servings
Calories 365 kcal

Ingredients
  

For the crust:

  • 1 1/2 cups flour
  • 1/2 cup butter cold
  • 1/2 teaspoon salt
  • 5-6 tablespoons water

For the filling:

  • 1 cup ricotta cheese
  • 1 egg
  • 1/2 tablespoon fresh thyme chopped
  • 1/2 tablespoon fresh basil chopped
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 1 small zucchini sliced thinly
  • 1 small eggplant sliced thinly

For the egg wash:

  • 1 egg beaten
  • 1 tablespoon water

Instructions
 

  • Slice zucchini and eggplant and lay out on a baking sheet lined with paper towels. Sprinkle with salt and let sit for half an hour.
  • Meanwhile, add flour and salt to food processor and pulse to combine. Add the butter and pulse until mixture resembles a coarse meal. Add water and pulse. Turn out onto a floured surface and form into a ball. Cover with plastic wrap and place in fridge for 30 minutes.
  • Add ricotta, egg, thyme, basil, cumin, salt and pepper into a small bowl and mix to combine.
  • Preheat oven to 425F. Remove dough from fridge and roll out on a floured surface to a circle with a 12″ diameter. Place on a baking sheet lined with parchment paper.
  • Spread ricotta mixture into the center of the crust, leaving about 2 inches space from the edge. You will need this to fold over the crust in the last step.
  • Blot vegetables to absorb water and lay out on top of ricotta mixture.
  • Fold over the edges of the galette and brush with egg wash. Bake for about 35 minutes or until the crust has turned a nice golden brown colour.

Nutrition

Calories: 365kcalCarbohydrates: 31gProtein: 11gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 116mgSodium: 389mgPotassium: 334mgFiber: 3gSugar: 3gVitamin A: 830IUVitamin C: 6mgCalcium: 117mgIron: 2mg
Keyword eggplant, galette, pie, savory pie, savoury pie, zucchini
Tried this recipe?Let us know how it was!

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