Savory Galette with Summer Veggies and Za’atar

Make a show-stopping savory galette with this easy summer recipe! A colorful mixture of eggplant, zucchini, tomatoes and red onion bake in a rustic olive oil and whole-wheat crust, finished with aromatic za’atar and tangy feta cheese.

The Mediterranean is home to many sweet and savory pastries, from French-style Pear and Tomato Tart to the famous savory Greek pie Spanakopita. Galettes are yet another sweet or savory pastry you can make at home, with an easy quick dough, no specialty equipment, and whatever you have on hand.

The French term “galette” is used to describe a variety of round pastries with a folded-over crust and exposed filling. This savory galette recipe celebrates a combination of Middle Eastern seasonings and sunny summer produce. It’s not only a pretty centerpiece to bring to the party, it’s also wholesome, refreshingly light, and delicious.

The dough combines whole wheat and white flour, with olive oil replacing butter for a healthier indulgence. The pastry still has a flakiness but also a delicious crunch, perfectly balanced against the softness of the roasted vegetable filling. As an added treat, a sprinkle of peppery nigella seeds further enhance the depth of flavor.

Table of Contents

1. Savory Galette Ingredients
2. How to Make a Savory Galette
1. Prep and Roast the Veggies
2. Make, Roll, and Chill the Dough
3. Shape, Bake, and Serve
3. Ways to Mix it Up
4. How to Store this Savory Galette
5. What to Serve with a Savory Galette
6. More Savory Pastry Recipes
7. Savory Galette with Summer Veggies and Za’atar Recipe
8. Jazz up your Savory Galette with Za’atar!

Savory Galette Ingredients

Summer’s seasonal produce welcomes an abundance of eggplants and zucchini. This recipe celebrates these two vegetables, which are synonymous with both Mediterranean and Middle Eastern cuisine. Here’s what you’ll need to make it: 

• Produce: Eggplant, zucchini, red onion and cherry tomatoes make for a summery savory filling.
• Feta: Adds a creamy and salty dimension, but leave it out to keep this recipe dairy-free.
• Za’atar: A levantine spice blend made with za’atar (wild thyme), sesame seeds, sumac and salt.
  • READ MORE: What Is Za’atar And How To Use It (BEST Za’atar Recipes)
  • WHERE TO FIND IT: Select supermarkets, Middle Eastern Markets, or at our online shop.
  • BEST SUBSTITUTE: Oregano or Italian seasoning.
• Onion powder: Builds a rich savory flavor.
• Garlic: Further enhances the sweet and savory flavor of the vegetables.
• Red wine vinegar: A little acidity balances the sweetness of the roasted the vegetables.
• Olive oil:  Use a good quality extra virgin olive oil you can find at your local supermarket, or browse our available EVOOs.
• Flour: Whole-wheat flour gives the crust a crunchier texture, while the white flour helps to make it flaky.
• Baking powder: As whole-wheat flour is a denser flour, a little baking powder lightens the crust.
• Nigella seeds: These little black seeds come from the nigella sativa, a flowering plant native to Turkey, Syria, and Iraq. They impart notes of pepper and onion. If you can’t find them, you can make this recipe without the nigella seeds, or substitute with a healthy grind or two of black pepper. 
• Parsley: Adds a pop of color and fresh, peppery flavor just before serving.
• Salt and pepper: Enhance the flavors.

How to Make a Savory Galette

As far as homemade pastries go, galettes are some of the easiest. The free-form aspect of the pie is what makes this recipe easy. No need to mold pastry to a dish and no blind baking required. You simply roll the dough into a circle. Here are the steps:

Prep and Roast the Veggies

• Preheat the oven. Preheat the oven to 350°F. Gather one baking sheet for the galette and one large non-stick baking dish to roast the vegetables. 
• Salt the eggplant to reduce bitterness. Quarter 1 medium eggplant and cut into 1/2-inch slices. Toss in a colander with a big pinch of salt. Set aside for at least 20 minutes. This will remove any bitterness the eggplant may have.
• Prep the veggies, adding them to a 9×13 baking dish as you go. Halve and slice 1 medium zucchini into 1/2-inch half moons and quarter and slice 1 large red onion. Add them to the baking dish along with 1 1/2 cups cherry tomatoes, and 4 large garlic cloves that have been peeled and crushed.
• Season the vegetables. To the baking dish with the sliced veggies, add 1/4 cup olive oil, 1 tablespoon za’atar, 1 tablespoon red wine vinegar, and 1 teaspoon onion powder. Season with 1/2 teaspoon each kosher salt and pepper. Once the eggplant has released some of its moisture, pat the slices dry with a paper towel and add to the baking dish with the other vegetables. Give everything a good stir. 
• Roast the vegetables. Place the baking dish in the oven and roast until the vegetables are tender and turning golden in places, 20 minutes to 30 minutes. Remove from the oven and give everything a stir to break down the tomatoes. (Leave the oven on as you will soon bake the galette.)

Make, Roll, and Chill the Dough

• Prepare the galette dough: In a food processor fitted with the metal S-blade, add 1 cup (120g) each of whole wheat flour and all-purpose flour, and 1/2 teaspoon baking powder, and a pinch of salt. Secure the lid, and pulse 2 or 3 times, just to combine. Remove the lid and add 1/3 cup + 1 tablespoon (91g) olive oil. Blitz until the mixture looks like breadcrumbs, then add 1/3 cup + 1 tablespoon (91g) cold water and blitz until the dough comes together in clumps, about 10 seconds. Remove the blade and sprinkle 2 tablespoons nigella seeds evenly over the dough.
• Shape and chill the galette dough: Turn the dough out onto a large piece of parchment paper. Bring it together into a smooth ball by gently pressing it together with your hands. The nigella seeds should be evenly dispersed in the dough. Use a rolling pin to roll the dough into a circle shape, approximately 15 inches in diameter. Then place the parchment paper with the rolled-out dough in the fridge while you prepare the vegetables.

Shape, Bake, and Serve

• Fill the galette: Remove the dough from the fridge and spoon the roasted vegetable filling into the center, spreading it in an even layer while leaving a 2-inch border. Crumble 3 1/2 ounces feta over the vegetables. 
• Bake the galette. Fold the edges of the dough over the filling, overlapping as you work your way around the perimeter. Brush the folded edges with a beaten egg. Bake in the hot oven until the pastry is crispy, 35 to 45 minutes.
• Serve: Remove the galette from the oven and leave to cool for 5 minutes. Garnish with minced parsley, then cut into slices. Serve warm or at room temperature.

Ways to Mix it Up

Feel free to use your favorite shortcrust pastry recipe as an alternative. Or skip this step and buy a ready-made pastry sheet.

Just note that they either tend to be made with butter or vegetable oil and white flour. You can also replace the feta cheese with halloumi (or add a combination of both) before baking to add a delicious salty dimension to this dish.

How to Store this Savory Galette

This summer galette is best the same day it’s baked. However, if you have leftovers, store them in the fridge for up to 3 days. To reheat, bake at 350°F until just warmed through.

What to Serve with a Savory Galette

This dish is perfect served with a simple salad such as the Persian Salad Shirazi or  Celery Salad with Greek Yogurt Dressing.

More Savory Pastry Recipes

Greek

Spanakopita Recipe (Greek Spinach Pie)

Middle Eastern

Fatayer (Spinach and Onion Savory Hand Pies)

Greek

Greek Tiropitakia (Feta Hand Pies)

Vegetarian

Rustic French-style Tomato Tart

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