Vegetable Galette Recipe

One thing I love the most about galette pastry is that it is so forgiving! This recipe is a great way to use up leftover vegetables in the fridge. It also freezes beautifully and is perfect to reheat in the oven. Make your own pastry or do it the cheat’s way and use puff pastry.

Serves: 4

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Servings

Prep time

Cook time

Recipe

Ingredients

Pastry DIY (or 1 sheet store-bought puff pastry)

125g plain flour

Pinch salt

v

¼ cup iced water

1 egg yolk, lightly beaten

Toppings

1 medium sweet potato, very thinly sliced

1 zucchini, sliced

2 potatoes, thinly sliced

1 carrot, thinly sliced

125g button mushrooms, whole

½ medium red onion, sliced

2 tbsp roasted red peppers

A few small vine tomatoes

Salt & pepper, to season

Extra-virgin olive oil

2 tbsp passata

Cheese, to sprinkle

Milk, to brush
Handful basil leaves

Method

To make the pastry, combine the flour, salt and very cold butter in a food processor and process until fine crumbs form. Sprinkle the iced water over the flour mixture and pulse slightly until the dough just comes together into a ball.

On a lightly floured surface, lightly knead the dough and press it into a flat disc and refrigerate (covered) for at least 30 mins to 1 hour.

Preheat oven to 180ºC fan-forced.

Combine the sweet potatoes, zucchini, potatoes, carrots, mushrooms, red onion and red peppers in a large bowl. Add the salt, pepper and olive oil. Set aside.

To assemble the galette, roll out the cold dough on a sheet of baking paper to a round of approx. 30cm. Score a light 2-inch border the whole way around the pastry round.

Pour passata on the centre of the dough, leaving a 2-inch border and top with the vegetable mix. Sprinkle with cheese.

Gently fold over the pastry border, overlapping the edges as much as possible and gently press the folds together.

Brush the folded edges of the crust with milk and bake for 30–40 mins, or until crust is golden brown.

Allow to cool for 5 mins. Garnish with basil leaves and season with salt and pepper.