ADS
Make a stunning summer savory galette with this simple recipe! In a rustic olive oil and whole-wheat crust, eggplant, zucchini, tomatoes, and red onion bake with fragrant za’atar and tangy feta cheese.
A wooden serving board holds sliced savory galettes. A dish of chopped parsley, cherry tomatoes, and plates are next.
French Pear and Tomato Tart and Greek Spanakopita are among the Mediterranean’s sweet and savory pastries. Galettes, another fast dough, no special equipment, and anything you have on hand pastry, may be made at home.
The French word “galette” refers to spherical pastries with a folded crust and exposed filling. This delicious galette combines Middle Eastern spices and summer vegetables. It’s a lovely party centerpiece, healthy, light, and tasty.
The dough uses whole wheat and white flour and olive oil instead of butter for a healthy treat. The pastry’s flakiness and crispness complement the roasted veggie filling’s tenderness. Sprinkle spicy nigella seeds for extra flavor.
Savoury Galette Ingredients
Eggplants and zucchini abound in summer. This dish honors these two Mediterranean and Middle Eastern veggies. What you need to create it:
- Eggplant, zucchini, red onion, and cherry tomatoes produce a summertime delicious filling.
- Feta: Creamy and salty, but leave it out to make dish dairy-free.
- Za’atar: Wild thyme, sesame seeds, sumac, and salt in a Levantine spice combination.
- What is Za’atar and how to use it (best recipes)
- Select supermarkets, Middle Eastern marketplaces, and our online store carry it.
- Best substitute: Herbs or Italian seasoning.
- Rich savory taste from onion powder.
- Garlic increases veggies’ sweet and savory flavors.
- Red wine vinegar: Acidity complements roasted vegetable sweetness.
- Olive oil: Grab a decent extra virgin olive oil from your local grocer or explore our EVOOs.
- Flour: Whole-wheat flour makes the crust crunchier, while white flour makes it flaky.
- Baking powder: Whole-wheat flour is denser, thus baking powder lightens the crust.
- Nigella seeds: The Turkish, Syrian, and Iraqi blooming plant nigella sativa produces these black seeds. They smell like pepper and onion. In the absence of nigella seeds, use a generous grind or two of black pepper.
- Parsley: Splashes color and adds peppery taste before serving.
- Adding salt and pepper enhances tastes.
Making a Savory Galette
Galettes are easy handmade pastry. This recipe is simple since the pie is free-form. Blind baking and pastry molding are unnecessary. Just roll the dough into a round. Here are the steps:
Prep and Roast Vegetables
Heat the oven. Heat the oven to 350°F. Get a galette baking sheet and a big non-stick baking dish for roasting veggies.
Salt eggplant to lessen bitterness. Quarter a medium eggplant and slice 1/2-inch. Put in a colander with plenty of salt. Wait at least 20 minutes. This eliminates eggplant bitterness.
Fill a 9×13 baking dish with vegetables as you prepare them. Half and slice 1 medium zucchini into 1/2-inch half moons and quarter and slice 1 big red onion. Add them to the baking dish with 1 1/2 cups cherry tomatoes and 4 big peeled and smashed garlic cloves.
Vegetable seasoning. Add 1/4 cup olive oil, 1 tablespoon za’atar, 1 tablespoon red wine vinegar, and 1 teaspoon onion powder to the cut vegetables in the baking dish. Sprinkle 1/2 teaspoon kosher salt and pepper. After the eggplant releases some moisture, blot the slices dry with a paper towel and add to the baking dish with the other veggies. Stir everything well. Overhead images of baked pan-roasted veggies.
Roast veggies. Roast the baking dish for 20–30 minutes until the veggies are soft and golden. After baking, stir to break down the tomatoes. (Leave the oven on to bake the galette.)
Prepare, Roll, and Chill Dough
Prepare galette dough: Add 1 cup (120g) each of whole wheat and all-purpose flour, 1/2 teaspoon baking powder, and a sprinkle of salt to a metal S-blade food processor. Secure the lid and pulse 2-3 times to mix. Add 1/3 cup + 1 tablespoon (91g) olive oil without the lid. Blitz until the mixture looks like breadcrumbs, then add 1/3 cup + 1 tablespoon (91g) cold water and blitz for 10 seconds to form clumps. Remove the blade and evenly sprinkle 2 teaspoons nigella seeds over the dough.
Shape and chill galette dough: Place the dough on a big parchment paper. Form a smooth ball by gently pressing it with your hands. Nigella seeds should be uniformly distributed throughout dough. Roll the dough into a 15-inch circle using a rolling pin. While you prepare the veggies, refrigerate the parchment paper with the rolled-out dough.Savory galette dough on parchment paper.
Shape, bake, serve
Fill the galette: Remove the dough from the fridge and ladle the roasted veggie filling into the middle, leaving a 2-inch border. Spread it evenly. Crumble 3 1/2 ounces feta over veggies. An overhead shot of the unbaked savory galette on a parchment-lined baking sheet before folding the dough over the roasted veggies.
Bake galette. Overlap the dough edges over the filling as you go around the perimeter. Brush beaten egg on folded edges. Bake pastry for 35–45 minutes in a hot oven until crispy.Savory galette on parchment paper, photographed from above.
Serve: Let the galette cool for 5 minutes after baking. Cut slices after garnishing with chopped parsley. Serve warm or room temperature.A wooden serving board holds sliced savory galettes.
Mixing it Up
You may substitute your favorite shortcrust pastry recipe. Purchase a pre-made pastry sheet instead.
They usually include butter or vegetable oil and white flour. To increase saltiness, substitute the feta cheese with halloumi or a mix of both before baking.
Storage for this Savory Galette
This summer galette tastes best the day it’s cooked. Leftovers may be refrigerated for 3 days. Reheat at 350°F until warm.
What to Serve with Savory Galette
This meal goes well with a simple salad like Persian Salad Shirazi or Celery Salad with Greek Yogurt Dressing.
