Mediterranean Roasted Vegetable Galette

Mediterranean Roasted Vegetable Galette wraps colorful summer vegetables, creamy feta-ricotta filling, and bright herbs inside a flaky Parmesan-oregano crust. First, the vegetables roast briefly until tender and lightly caramelized. Meanwhile, their excess moisture cooks away, so the pastry stays crisp and every slice holds together beautifully.

Although it looks impressive, this savory galette is wonderfully relaxed to make. In fact, the dough needs no perfect shaping, and those uneven folds become the prettiest part once deeply golden. Then, a light lemon-honey herb drizzle brightens the roasted zucchini, squash, eggplant, peppers, and tomatoes without making the filling heavy. Serve it warm for brunch, lunch, or a light dinner with a simple green salad. It is also delicious at room temperature, so it is a lovely choice for picnics and casual gatherings. Ultimately, rustic pastry has one excellent rule: perfection is completely unnecessary.

Recipe Yield: 6 servings

INGREDIENTS

For the Parmesan-Oregano Dough

1 1/2 cups all-purpose flour
1/2 tsp each fine sea salt and dried oregano
1/4 tsp black pepper
8 tbsp very cold unsalted butter, cut into small cubes
1/4 cup finely grated Parmesan cheese
4–5 tbsp ice water

For the Roasted Vegetables

1 small zucchini and 1 small yellow squash, cut into 1/3-inch rounds
1 small Japanese eggplant, cut into 1/3-inch rounds
1 small red bell pepper, cut into 1/2-inch strips
1/2 small red onion, thinly sliced into wedges
1/2 cup cherry tomatoes, halved
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp each smoked paprika, fine sea salt, and black pepper

For the Feta-Ricotta Layer

3/4 cup whole-milk ricotta cheese, well drained
1/2 cup crumbled feta cheese
1 small garlic clove, finely grated
1 tsp finely grated lemon zest
2 tbsp chopped fresh basil, divided
1 large egg, beaten
1 tbsp fine dry breadcrumbs
1 tbsp sesame seeds

For the Herb Finish

2 tsp extra-virgin olive oil
1 tsp fresh lemon juice
1/2 tsp honey
1 tbsp chopped fresh parsley
1 pinch red pepper flakes

INSTRUCTIONS

1. Make the galette dough:
First, whisk the flour, salt, oregano, and black pepper. Cut in the cold butter until pea-sized pieces remain, then stir in the Parmesan. Next, add 4 tbsp ice water and gently toss. Add the remaining water, 1 tsp at a time, only until the dough holds together when pressed.

2. Chill the dough:
Shape the dough into a 1-inch-thick disk without kneading it. Then, wrap and refrigerate for at least 45 minutes.

3. Prepare the vegetables:
Meanwhile, preheat the oven to 425°F. Divide the zucchini, squash, eggplant, bell pepper, onion, and tomatoes between two parchment-lined sheet pans. Keep the vegetables in a single layer, and place the tomatoes cut-side up.

4. Season and roast:
Next, divide the olive oil, oregano, paprika, salt, and black pepper between the pans. Toss gently, then roast for 15–18 minutes, rotating the pans halfway through. The vegetables should be lightly browned and barely tender, not fully soft.

5. Cool the filling:
Once roasted, let the vegetables cool for 10 minutes. Then, blot away any pooled moisture or excess oil with paper towels.

6. Prepare the cheese layer:
Meanwhile, mix the ricotta, feta, garlic, lemon zest, 1 tbsp basil, and 1 tbsp beaten egg until evenly combined.

7. Roll the pastry:
Next, reduce the oven to 400°F. Roll the chilled dough on lightly floured parchment into a rustic 14-inch circle. Then, transfer the parchment and dough to a large rimmed sheet pan.

8. Assemble the galette:
First, sprinkle the breadcrumbs over the center, leaving a 2 1/2-inch border. Then, spread the feta-ricotta mixture over the breadcrumbs. Finally, arrange the cooled vegetables evenly over the cheese, leaving any remaining liquid behind.

9. Fold and finish the crust:
Fold the pastry border over the vegetables, gently overlapping and pleating the dough. Afterward, brush the exposed crust with the remaining beaten egg and sprinkle with sesame seeds.

10. Bake until deeply golden:
Bake on the lower oven rack for 40–45 minutes, until the crust is deeply golden and browned underneath. However, if the dough softened during assembly, chill the assembled galette for 10 minutes before baking.

11. Add the herb finish:
Meanwhile, whisk the extra-virgin olive oil, lemon juice, honey, and red pepper flakes. Drizzle lightly over the vegetables only, then finish with the parsley and remaining basil.

12. Rest and serve:
Finally, let the galette rest for 15 minutes before slicing. Serve warm or at room temperature.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use genuinely small vegetables: Keeping the zucchini and squash near 4 oz each prevents an overloaded center and allows the bottom crust to bake properly.
• Remove excess moisture: Cool the roasted vegetables completely and blot away visible liquid. This is the most important step for a crisp vegetable galette.
• Keep the butter cold: Visible pieces of cold butter create flaky pastry layers. If the dough becomes soft or shiny, refrigerate it before continuing.
• Let the galette rest: Waiting 15 minutes allows the cheese layer to settle, resulting in cleaner slices without sacrificing the crisp crust.