Mediterranean Grilled Vegetable Galette
A rustic, yet elegant dish, bursting with flavour. The vegetables can be grilled or roasted in the oven. Like wise the galette itself can be cooked on the grill or in the oven.
The Pastry Dough
Make the pastry using my recipe for Flaky All-purpose Galette Pastry Dough or use your own favorite recipe.
No time, or intimidated by the thought of making your own pastry? No problem, use store bought refrigerated pastry for a 9 inch pie. Puff pastry would also work well.
Change it up!
One of the great things about this recipe is how adaptable it is , experiment away!
- Change the vegetables, cheese, even the herb that you use
- Add a cup of chickpeas for protein
- toss in some fresh chilies for a a little (or a lot of) heat
All together you will need about 3 cups of filling for the galette.
Extra filling, or leftover galette?
Don’t worry if you end up with more filling then you need. It’s great tossed with pasta, or a grain and served hot or cold. Delicious as the filling for a veggie omelette, or simply stuffed into a pita pocket
The galette is best eaten the day it is baked as the pastry will be at its flaky best. If you do have any leftovers store, loosely covered and refrigerated for up to 2 days.
Ingredients
- 1 small eggplant just under 1 pound
- 1 medium zucchini
- 1 medium red bell pepper
- ¼ cup olive oil
- 12 black olives pitted and halved
- 1/2 cup goat cheese
- 1 garlic clove, minced
- Freshly ground black pepper
- salt
- 1 9 inch galette dough or, store bought pastry
- 1 egg yolk
- 1 tbsp heavy cream (optional)
- 1-2 medium tomatoes, thinly sliced (or 1 cup halved cherry tomatoes)
- 1/2 cup fresh basil leaves about 10 -12 leaves
Instructions
- Prep the vegetables; slice the zucchini, eggplant, into thin rounds. Brush with olive oil. Core and quarter the pepper. Grill the vegetables over medium- high heat until the zucchini and eggplant are tender and the red pepper skin is blistered. Let cool.Vegetables can be grilled a day ahead and the galette assembled and baked next day.
- Peel the blistered skin from the pepper. Cut the pepper, eggplant and zucchini into bite size pieces and transfer to a bowl. Pit and halve the olives and mince the garlic. Add to the vegetable mixture. Crumble in 1/2 of the goat cheese, 2 tbsp olive oil and salt and pepper to taste. Toss to combine.
- Heat grill or oven to 375 degrees F
- Whisk the egg yolk and heavy cream (if using) in a small bowl
If Using Homemade Galette Dough
- Lightly flour both sides of the dough and place between 2 sheets of parchment paper. Roll the dough out to a roughly 14-inch round, loosening the parchment from the dough occasionally , and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet or lay on a baking stone; remove and discard the top sheet of parchment.
If Using Store Bought 9 inch Pastry Shell
- Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone.
To Assemble
- Thinly slice a fresh tomato, or cut in half the cherry tomatoes. Leaving a 2-inch border, pour the vegetable mixture onto the dough. If using a whole tomato, place in a circular pattern on top of the mixture. If using cherry tomatoes, cut in half and tumble over the top of the mixture. Crumble the remaining goat cheese over the top.
- Fold the edge of the dough up and over the filling. Brush the folded edges with the egg wash. Bake or grill, turning the baking sheet or stone 1/2 way, for about 30 to 40 minutes, or until the crust is golden brown. Allow to cool slightly before slicing.Top with fresh basil leaves when you are ready to serve.
- Serve warm or at room temperature