Description
Rustic, flaky, and loaded with colorful roasted veggies and Mediterranean flavors, this Vegetable Galette is a show-stopping meatless dish for any meal.
Ingredients
Scale
- 1 sheet refrigerated pie crust or homemade galette dough
- 1 zucchini, thinly sliced
- 1 small eggplant, thinly sliced
- 1 red bell pepper, sliced
- 1 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss zucchini, eggplant, bell pepper, onion, and tomatoes with olive oil, oregano, salt, and pepper.
- Roll out pie crust into a rough circle and place on the prepared baking sheet.
- Arrange the seasoned vegetables in the center of the dough, leaving a 2-inch border.
- Sprinkle with crumbled feta cheese.
- Fold the edges of the dough over the filling, pleating as needed to form a rustic edge.
- Brush the crust with beaten egg for a golden finish.
- Bake for 35–40 minutes or until crust is golden and vegetables are tender.
- Let cool slightly before slicing and serving warm or at room temperature.
Notes
Customize with olives, sun-dried tomatoes, or fresh herbs. Perfect as a light lunch, appetizer, or vegetarian main.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: vegetable galette, mediterranean tart, savory galette, vegetarian dinner, rustic pie