A vegetarian Mediterranean Galette worthy for a Holiday gathering. Simple, loaded with fresh and picked vegetables, most of all, satisfyingly delicious.
A savory pie to balance all the sweetness in our life. This Mediterranean Galette is filled with fresh tomato, artichoke, onion and olives. It’s a very flavorful vegetarian galette that is easy to make, a great make-ahead breakfast, snack or dinner. Basically, it is an all around galette, serve and enjoy it whenever you please.
I had been thinking for days now what to make for the Holiday brunch. I want something easy and simple to make, but flavorful and delicious. Who needs more time in the kitchen when we can spend more time enjoying the food with friends. Something that can be make ahead of time is a plus, so we can make it quick and easy the following day without having to wake up early in the morning. Any additional minutes that we can spend in bed is treat right? So, I thought of a galette, which fits into my requirements:
- Easy an simple to make
- Can be made ahead of time
- Flavorful and delicious
- Leftover freezes well
- Ingredients are flexible
What is a Galette?
A galette is a French pastry similar to a tart or a pie. It is a free form kind of pie, a pastry dough wrapped over a sweet or savory filling. This free-form pie-like pastry do not require any special pie pan — just a nice flat surface for baking, a cookie sheet. This is why galette is also called as rustic pie because of its free form uneven rustic look which makes it different from a regular pie. It is made of two basic components, which are the pie dough (usually a pie crust dough) and a sweet or savory filling.
How is Galette Different From a Regular Pie or Tart?
Galette is also a kind of pie, but unlike a regular pie where the pie crust is pressed on the top of a pie pan, galette is shaped without any pie pan or pie dish. It’s a free form pie, which means you just fold the sides of the pie to create a thick side crust while slightly covering the pie itself. It uses the same crust as any regular pie, and you can also the same filling. With galette, you have more freedom to shape it the way you want. There’s no room for stressing out yourself in making it look like polished and perfect, its rustic uneven look is what makes it perfect. In fact, one of he most notable appealing thing about galette is its rustic uneven form, it looks beautiful that way, so do not bother to even it out. It is beautiful as it is.
Mix and Match The Vegetables
This galette is very flexible, so do not be restricted with the ingredients listed here. You can substitute other vegetable. For instance, use roasted veggie like zucchini, eggplant or bell pepper in place of the artichoke. Cream cheese could be replaced with goat cheese. Use different type of olives if you can.
How to Make Mediterranean Galette?
Start by making a pie crust. I made my own using 5 ingredients to make the pie crust. You can watch the video on how I made it. This homemade pie crust is super flaky, and it produces a nice stable crust that is not soggy. I am telling you, when you try to make this, you will think twice buying the store-bought. If you want to shortcut the process, by all mean, you can use store bought pie crust. Chill the pie dough while you roast the tomato. I recommend making the pie crust ahead of time to make the process even faster and easier. You can make it 3 days in advance, wrap with plastic wrap and keep it refrigerated, or freeze it up to 3 months. Thaw in the refrigerator overnight for use the next day. If making your own, roll the pie dough into 8-inch size. Fill only the 7-inch area, leave the 1-inch for folding later.
Roast the tomato. Slice the cherry tomato in half and remove the seeds. I know it sound crazy doing this one by one, but it makes a huge difference in texture and it keeps the bottom of the pie from getting soggy. If you do not want to do this, you can use sundried tomato instead, just make sure to squeeze out the extra oil.
Arrange the vegetables on top. Start with the roasted tomato, pickled artichoke, yellow onion and kalamata olive. You can change the order of arranging it, but I would recommend making the cheese on top (as always). Once done filling the crust, fold the 1-inch excess towards the center. You can brush the sides with egg wash (1 beaten egg + 1 teaspoon water) for a nice shiny finish after baking. This will not affect the taste, but it gives a nice presentation. You may or may not do it.
Garnish and Serve
You can serve this as is, but I always like serving this mixed greens for a more complete meal. This galette has a very strong pickled salty flavor from pickled artichoke and olive, and salty creamy feta and mozzarella cheese. I like the creamy, salty sour taste. If you are not into strong pickled salty taste, you can substitute the pickled artichoke with roasted zucchini, bell peppers and eggplant.
- Pizza Dough
- 40 pieces Cherry Tomato (Divided: 30 pieces for bottom and 10 pieces for the toppings)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Oregano
- 1 tablespoon Olive Oil
- 170ml Picked Artichoke
- 1/4 cup Kalamata Olive– cut into rings (Divided: 3 tablespoon for filling and 1 tablespoon for toppings)
- 1/4 of a small Yellow Onion – cut into strings or rings
- 3 tablespoon softened Cream Cheese or crumbled Goat Cheese
- 120g fresh Mozzarella Cheese – (80g shredded, 40g sliced)
- 2 tablespoon Feta Cheese
- Mix Greens – for garnishing
Garlic and Herb Dressing:
- 3 tablespoon Mayonnaise
- 1/8 teaspoon dried Dill
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1/4 teaspoon garlic Powder
- 1 teaspoon Honey
- 1 teaspoon Lemon Juice
- Pickled Artichoke: substitute with roasted zucchini, bell pepper or eggplant
- Fresh Cherry Tomato – substitute with sundried tomato
- Kalamata Olive – substitute with other types of olives
- Cream Cheese – substitute with goat cheese
- Make the Pie Crust: Recipe HERE. You can also use a store bought pie crust. You can also make the pie crust ahead of time. Wrap with plastic wrap and refrigerate up to 3 months. Thaw in the refrigerator overnight for use the next day.
- Pre-heat the oven to 350F.
- Roast Cherry Tomato: Cut 40 pieces of cherry tomato in half. Remove the seeds by lightly squeezing the tomato. You can also use a small spoon to scoop it out. Removing the seeds lessen the chance of the pie getting soggy. Drizzle 1 tablespoon olive oil and sprinkle black pepper and oregano. Toss to coat. Transfer in a baking sheet and bake for 1 hour, mixing halfway through the baking and removing excess juice.
- Roll the pie dough to 8-inch size. Arrange tomato and sprinkle 1/4 teaspoon salt on top. Leave 1-inch border when you arrange the filling. Arrange the artichoke next, followed by kalamata olive and sliced yellow onion. Sprinkle remaining salt. Next, doll up the cream cheese then sprinkle the grated mozzarella cheese. Fold the edges towards the center, keep it as tight as possible so it holds the filling better. Once done, arrange the remaining kalamata olive and tomato on top and the sliced mozzarella cheese.
- Bake at 400F for 45 minutes. First 15 minutes, position it at the lower rack of the oven to crisp the bottom then move it to the middle rack and bake for 30 minutes.
- Make the Garlic and Herb Dressing: Mix all the ingredients in a bowl. Taste and adjust seasoning as desired.
- Serve: Transfer on a serving board or plate. Garnish with mixed greens on top and on the side. Serve with garlic and herb dressing on the side, or drizzle it on top (recommended).
Serves 3 – 4
- This is best serve fresh out of the oven. Leftover can be re-heated at 300F for 10 – 15 minutes
- You can mix and match vegetables
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