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A golden-brown Mediterranean Vegetable Galette with zucchini and peppers.

Mediterranean Vegetable Galette

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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 Homemade or store-bought pie crust
  • 1 small green zucchini sliced into rounds
  • 1 small yellow squash sliced into rounds
  • 2 Roma tomatoes sliced
  • 1/2 red onion thinly sliced
  • 4 oz goat cheese or feta
  • 1 tbsp olive oil
  • 1 tsp Za'atar or dried oregano
  • 1 egg for wash

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Roll out dough on parchment paper to 12 inches.
  3. Spread cheese in the center, leaving a 2-inch edge.
  4. Layer zucchini, squash, tomatoes, and onions.
  5. Drizzle with olive oil and sprinkle with herbs.
  6. Fold edges over the filling.
  7. Brush edges with egg wash.
  8. Bake for 35–40 minutes until golden.

Notes

  • Prevent Soggy Crust: Salt your zucchini and tomato slices and let them sit for 10 minutes; pat thoroughly dry before layering.
  • Temperature Matters: Keep your dough ice-cold. If it softens too much during assembly, chill the entire tray for 15 minutes before baking to ensure a flaky crust.
  • The Barrier Rule: Always spread your cheese or pesto layer first. This creates a "seal" that prevents vegetable juices from soaking into the pastry.
  • Uniform Slicing: Use a mandoline for the vegetables to ensure even cooking and a professional, "spiral" look.
  • Flour Hack: If the vegetables seem particularly juicy, sprinkle 1 teaspoon of flour or breadcrumbs over the cheese base before adding the veggies.
  • Storage: Store in the fridge for up to 4 days. Reheat in a 350°F oven for 10 minutes to restore the crust's crunch (avoid the microwave).