Name: Mediterranean Vegetable Galette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 medium zucchini, thinly sliced; 1 small eggplant, thinly sliced; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper, to taste; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

Golden, flaky, and loaded with vibrant roasted vegetables, the Mediterranean Vegetable Galette brings rustic charm and wholesome flavor to any table. Whether served as a brunch centerpiece, a colorful appetizer, or a light dinner paired with a simple salad, this galette captures the sunny essence of the Mediterranean with each bite.

The magic lies in the harmony of flavors—caramelized onions, juicy bell peppers, tender zucchini, and earthy eggplant all nestled in a buttery pastry crust. It’s a show-stopper that doesn’t require hours in the kitchen but delivers the kind of satisfaction that feels gourmet.

What Kind of Puff Pastry Should I Use?

For a crisp and golden finish, opt for an all-butter puff pastry if available. The rich, flaky layers complement the roasted vegetables beautifully and bake up with just the right structure to support the filling. You can use store-bought to save time, just ensure it’s fully thawed before you begin.

Ingredients for the Mediterranean Vegetable Galette

Zucchini: Offers a mild, fresh flavor and soft texture once roasted.
Eggplant: Adds heartiness and a slightly smoky note after baking.
Bell Peppers (Red and Yellow): Brighten up the galette with sweetness and color.
Red Onion: Roasts to a gentle sweetness and provides depth.
Garlic: Infuses the vegetables with aromatic punch.
Olive Oil: Brings all the Mediterranean essence while helping the veggies roast perfectly.
Herbs (Thyme, Oregano): Essential for adding that signature Mediterranean flavor.
Salt and Pepper: To enhance and balance the natural vegetable flavors.
Puff Pastry: The buttery, flaky base that holds it all together.
Egg Wash: For that golden, glossy crust finish.

How To Make the Mediterranean Vegetable Galette

Step 1: Prep and Roast the Vegetables

Slice the zucchini, eggplant, bell peppers, and red onion into thin, even pieces. Toss them in olive oil, minced garlic, herbs, salt, and pepper. Spread them out on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, until tender and slightly caramelized. Let them cool.

Step 2: Prepare the Puff Pastry Base

Roll out your puff pastry on a sheet of parchment into a rough 12-inch circle. If it’s too sticky, lightly flour your surface. Move the pastry onto a baking tray and chill in the fridge while the vegetables cool.

Step 3: Assemble the Galette

Arrange the roasted vegetables in overlapping circles or rows in the center of the pastry, leaving a 2-inch border. Fold the edges over the filling, pleating as needed. The center should remain open to show the vegetables.

Step 4: Add the Finishing Touches

Brush the crust edges with an egg wash to help it bake up golden and shiny. Sprinkle a few extra herbs or a pinch of flaky salt on top for visual appeal and extra flavor.

Step 5: Bake to Perfection

Bake the galette at 400°F (200°C) for 30-35 minutes, or until the crust is golden and fully puffed. Let it rest for 5-10 minutes before slicing. Serve warm or at room temperature.

Serving and Storing the Mediterranean Vegetable Galette

This galette is wonderfully versatile. Serve it warm for brunch alongside a tangy yogurt dip or at room temperature for an easy picnic addition. It pairs well with a light green salad or a chilled glass of white wine.

To store leftovers, wrap the galette in foil or place in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) to revive the crispness. Avoid microwaving, as it will soften the crust.

Frequently Asked Questions

Can I make this galette ahead of time?

Yes, you can roast the vegetables and roll out the puff pastry a day in advance. Assemble just before baking for the best texture.

Can I use frozen vegetables?

Fresh is preferred for texture, but if using frozen, thaw and drain thoroughly to avoid sogginess.

What other vegetables can I add?

Feel free to experiment with mushrooms, cherry tomatoes, or thinly sliced fennel.

Is this galette vegan?

It can be! Use a vegan puff pastry and skip the egg wash or replace it with plant-based milk.

Can I add cheese?

Absolutely. Crumbled goat cheese or feta pairs beautifully with the Mediterranean veggies.

How do I keep the crust from getting soggy?

Let the roasted vegetables cool and drain excess moisture if needed before assembling.

Want More Savory Tart and Galette Ideas?

If you’re into rustic tarts and flaky bakes, you’ll love the flavor-packed Hearty Tuscan Bean Soup, which shares that same rustic appeal in a bowl. The Cheesy Broccoli Rice Casserole also makes a great pairing with this galette, offering a creamy counterpoint.

For another pastry-centric delight, try the Garlic Sausage Alfredo Rigatoni or the indulgent Best Baked Cream Cheese Spaghetti, both of which bring comforting flavors to your table.

And if you’re after a veggie-forward meal with a twist, the Crispy Air Fryer Sesame Cauliflower delivers crunch and zing with every bite.

Pin and Tell Me How Yours Turned Out

You can save this to your vegetarian or brunch boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you try a different herb combo? Did you fold the crust in your own way? Leave a comment below. I’m always curious how others bring these recipes to life.

Mediterranean Vegetable Galette

Author: Julia Koch
Total Time: 55 minutes
Yield: Serves 4-6

Print Recipe

Description

A rustic and elegant dish filled with roasted Mediterranean vegetables wrapped in a flaky puff pastry crust. This galette is perfect for brunches, light lunches, or an impressive vegetarian appetizer.

Instructions

Preheat oven to 400°F (200°C).
Toss zucchini, eggplant, bell peppers, onion, and garlic with olive oil, thyme, oregano, salt, and pepper.
Spread vegetables on a baking sheet and roast for 20-25 minutes. Let cool.
Roll out puff pastry to a 12-inch circle on parchment paper.
Transfer pastry to a baking tray and chill briefly.
Layer roasted vegetables in the center, leaving a 2-inch border.
Fold pastry edges over the filling, pleating as needed.
Brush the crust with egg wash.
Bake for 30-35 minutes until golden and puffed.
Let rest 5-10 minutes before slicing. Serve warm or at room temperature.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Appetizers