Mediterranean Vegetable Galette Recipe
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.
- 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
Scale
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
- Preheat the oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for baking the galette.
- Prepare the pastry base: Roll out the puff pastry sheet onto a baking sheet lined with parchment paper, ensuring an even surface for toppings.
- Spread ricotta cheese: Evenly layer the ricotta cheese over the entire surface of the puff pastry, which will act as a creamy base.
- 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.
- Season: Sprinkle salt, ground black pepper, dried oregano, and drizzle olive oil over the assembled toppings to infuse Mediterranean flavors.
- 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.
- Apply egg wash: Beat the egg and brush it gently over the exposed pastry border to help it bake to a beautiful golden brown.
- Bake: Place the galette in the preheated oven and bake for approximately 20 minutes or until the pastry is crisp and golden.
- 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.
- 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
