Mediterranean Vegetable Galette Recipe

Introduction

This Mediterranean Vegetable Galette is a delightful combination of flaky puff pastry and vibrant, savory toppings. With creamy ricotta, tangy feta, and an assortment of sun-dried tomatoes, olives, and artichokes, it’s perfect for a light lunch or an impressive appetizer.

Ingredients

• 1 puff pastry sheet
• 3/4 cup ricotta cheese
• 3 ounces sun-dried tomatoes (julienne-cut)
• 1/2 cup kalamata olives
• 1/2 cup green olives
• 6 marinated artichoke hearts (pat dry and chopped)
• 1/2 cup sliced grape tomatoes
• 1/2 cup crumbled feta cheese
• Salt (to taste)
• Black ground pepper (to taste)
• 1 1/2 teaspoons dried oregano
• A drizzle of olive oil
• 1 egg (for egg wash)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: Roll out the puff pastry onto a baking sheet lined with parchment paper.
3. Step 3: Spread the ricotta cheese evenly over the puff pastry.
4. Step 4: Arrange the sun-dried tomatoes, kalamata olives, green olives, chopped artichoke hearts, sliced grape tomatoes, and crumbled feta cheese on top of the ricotta.
5. Step 5: Season with salt, black pepper, dried oregano, and drizzle with olive oil.
6. Step 6: Fold in the edges of the puff pastry, leaving about 2 inches of crust as a border.
7. Step 7: Beat the egg and brush it over the exposed pastry border to create a golden finish.
8. Step 8: Bake in the preheated oven for about 20 minutes, or until the pastry is golden brown and crisp.
9. Step 9: Remove from the oven and let it cool for 5 minutes.
10. Step 10: Garnish with baby arugula and additional olives if you like. Drizzle with more olive oil, season with salt and pepper to taste, and serve.

Tips & Variations

• For a richer flavor, add a handful of fresh basil or chopped fresh oregano on top before baking.
• Substitute marinated artichoke hearts with roasted red peppers for a sweeter touch.
• Use puff pastry sheets from the freezer section; just make sure to thaw them properly before use.
• Serve with a side salad or a simple vinaigrette for a complete light meal.

Storage

Store any leftover galette in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 8–10 minutes to crisp the pastry again. Avoid microwaving to maintain the flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this galette gluten-free?

Yes, you can use a gluten-free puff pastry available at specialty stores or make your own gluten-free crust to accommodate dietary needs.

Can I prepare the galette ahead of time?

You can assemble the galette in advance and refrigerate it uncovered for up to 4 hours before baking. For longer storage, wrap it tightly and keep it refrigerated, but baking fresh will yield the best results.

Mediterranean Vegetable Galette Recipe

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★★★★★

4.8 from 76 reviews

This Mediterranean Vegetable Galette is a delightful savory tart featuring a flaky puff pastry crust topped with creamy ricotta, sun-dried tomatoes, kalamata and green olives, marinated artichoke hearts, grape tomatoes, and crumbled feta cheese. Seasoned with oregano and drizzled with olive oil, it’s baked until golden and crisp, making a perfect appetizer or light meal bursting with Mediterranean flavors.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Pastry and Cheese

• 1 puff pastry sheet
• 3/4 cup ricotta cheese
• 1/2 cup crumbled feta cheese

Vegetables and Olives

• 3 ounces sun-dried tomatoes, julienne-cut
• 1/2 cup kalamata olives
• 1/2 cup green olives
• 6 marinated artichoke hearts, patted dry and chopped
• 1/2 cup sliced grape tomatoes

Seasonings and Finishes

• Salt, to taste
• Black ground pepper, to taste
• 1 1/2 teaspoons dried oregano
• A drizzle of olive oil
• 1 egg (for egg wash)

Instructions

1. Preheat the oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for baking the galette.
2. Prepare the pastry base: Roll out the puff pastry sheet onto a baking sheet lined with parchment paper, ensuring an even surface for toppings.
3. Spread ricotta cheese: Evenly layer the ricotta cheese over the entire surface of the puff pastry, which will act as a creamy base.
4. Add toppings: Arrange sun-dried tomatoes, kalamata olives, green olives, chopped artichoke hearts, sliced grape tomatoes, and crumbled feta cheese evenly over the ricotta spread.
5. Season: Sprinkle salt, ground black pepper, dried oregano, and drizzle olive oil over the assembled toppings to infuse Mediterranean flavors.
6. Form the crust border: Fold the edges of the puff pastry inward, leaving about a 2-inch border to create a rustic edge and contain the toppings.
7. Apply egg wash: Beat the egg and brush it gently over the exposed pastry border to help it bake to a beautiful golden brown.
8. Bake: Place the galette in the preheated oven and bake for approximately 20 minutes or until the pastry is crisp and golden.
9. Cool slightly: Remove the galette from the oven and allow it to cool for 5 minutes to let the flavors settle and make it easier to slice.
10. Garnish and serve: Optionally garnish with baby arugula and additional olives. Drizzle with olive oil and season with salt and pepper to taste before serving.

Notes

• Ensure the puff pastry is well chilled before rolling out to prevent sticking and tearing.
• Pat the marinated artichoke hearts dry to avoid soggy pastry.
• You can substitute or add other Mediterranean veggies like roasted bell peppers or zucchini.
• The egg wash is key to achieving a shiny and golden crust.
• This galette is best served warm but also delicious at room temperature.
• For a vegan option, substitute ricotta and feta with plant-based cheeses and use a vegan puff pastry.

Keywords: Mediterranean galette, vegetable galette, savory puff pastry tart, ricotta galette, sun-dried tomatoes recipe, feta cheese tart, vegetarian appetizer