Mediterranean Vegetable Galette
A rustic, veggie-forward galette featuring roasted zucchini, eggplant, peppers, and onion on flaky puff pastry, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 1 sheet puff pastry Can use frozen, thawed according to package directions.
- 1 cup zucchini, sliced
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1 cup eggplant, diced
- 1 cup red onion, sliced
- 2 cloves garlic, minced Essential for flavor.
- 2 tablespoons olive oil Keeps the galette moist.
- to taste salt and pepper Season as needed.
- to taste fresh herbs (like thyme or oregano) for garnish For a bright finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine zucchini, red bell pepper, yellow bell pepper, eggplant, red onion, and garlic. Drizzle with olive oil, season with salt and pepper, and toss to combine.
- Roll out the puff pastry on a parchment-lined baking sheet.
- Spoon the vegetable mixture into the center of the pastry, leaving a border around the edges.
- Fold the edges of the pastry over the vegetables, pleating as needed, and leaving the center exposed.
- Bake for 25-30 minutes, or until the pastry is golden brown and flaky.
- Remove from the oven and let it cool slightly before serving. Garnish with fresh herbs.
Notes
Can be made ahead by roasting veggies and assembling before baking. Refrigerate leftovers for up to 3 days.