Mediterranean Veggie Galette

Hello, food lovers! 🌟 This Mediterranean Veggie Galette may look simple, but trust me—it’s absolutely delicious! The dough is incredibly light, made with just two ingredients plus a drizzle of olive oil for that extra crunch and flavor. It’s both crunchy and yummy, making it a delightful dish you won’t want to miss!

For best results, I recommend using a mandoline to slice your eggplants and zucchini into perfect rounds while thinly slicing your peppers. You can also check out my pesto home sauce recipe to elevate this dish even further! The veggies caramelize beautifully in the oven, and the dough quickly transforms into a lovely crunchy base that pairs perfectly with the pesto sauce. It’s great for entertaining guests or as a side dish at dinner.

Ingredients:

• 1 medium zucchini, sliced into rounds
• 1 medium eggplant, sliced into rounds
• 1/2 red bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 50g Parmesan cheese, grated
• 1 tablespoon dried oregano
• 3 tablespoons homemade pesto sauce (or store-bought)
• Black pepper (to taste)
• Salt (to taste)
• 200g spelt flour
• 150g Greek yogurt
• 2 tablespoons olive oil (plus a little extra for brushing)
• Butter (for brushing the galette)

For the Dough:

• 200g spelt flour
• 150g Greek yogurt
• 2 tablespoons olive oil (for the dough)

Instructions:

1. Prepare the Dough: In a mixing bowl, combine 200g spelt flour, 150g Greek yogurt, and 2 tablespoons olive oil. Mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for about an hour to let it set.
2. Preheat the Oven: Preheat your oven to 200°C (400°F).
3. Slice the Vegetables: Once the dough is ready, use a mandoline to slice the eggplant and zucchini into rounds. Thinly slice half a red bell pepper and half a green bell pepper, setting them aside.
4. Roll Out the Galette: On a large sheet of parchment paper, roll out the chilled dough into a large circle, about 12 inches (30 cm) in diameter. Ensure it’s evenly rolled to guarantee even baking.
5. Transfer to Tray: Carefully lift the parchment paper with the rolled-out dough and place it on a large baking tray.
6. Layer the Veggies: Spread 3 tablespoons of homemade pesto sauce over the dough, leaving a small border around the edges. Start layering the sliced eggplant and zucchini in the center of the galette. Arrange the thinly sliced peppers around the edges, and sprinkle with 50g grated Parmesan cheese, 1 tablespoon dried oregano, and add salt and black pepper to taste.
7. Fold and Bake: Carefully fold the edges of the galette over the filling, making sure to seal the corners. Brush the top with a bit of melted butter and drizzle with a little olive oil for a beautiful golden finish.
8. Bake: Place the tray in the preheated oven and bake until the vegetables are caramelized and the dough is golden and crunchy, about 25-30 minutes.

Enjoy!

This Mediterranean Veggie Galette is not just a feast for the eyes but a flavorful journey for your taste buds! Whether served as a light lunch, a stunning appetizer, or a side dish at dinner, the combination of caramelized vegetables, aromatic herbs, and the crunch of the galette will impress everyone at the table. So, gather your ingredients, channel your inner chef, and let’s create something magical! 🍆🥒✨