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.

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)

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