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An overhead photo of a savory galette with one slice cut from it on a wooden serving board.
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4.67 from 3 votes

Savory Galette with Summer Veggies and Za’atar

The beautiful combination of colorful summer vegetables, rustic whole wheat and olive oil crust, tangy feta, and aromatic za'atar makes for a light, satisfying, and wholly unexpected savory galette to please a crowd.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Entree or Side Dish
Cuisine: French, Middle Eastern
Diet: Vegetarian
Servings: 8 as a side, 4 as a main
Author: Mersedeh Prewer

Ingredients

For the Filling

  • 1 medium globe eggplant
  • Kosher salt
  • 1 medium zucchini, halved and sliced into 1/2-inch half moons
  • 1 large red onion, quartered and sliced
  • 1 1/2 cups cherry tomatoes
  • 4 large garlic cloves, crushed and peeled
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon za’atar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 3 1/2 ounces feta
  • Minced parsley, for garnish

For the Galette Dough

  • 1 cup (120g) whole wheat flour
  • 1 cup (120g) all purpose flour
  • 1/2 teaspoon baking powder
  • Kosher salt
  • 1/3 cup + 1 tablespoon (91g) extra virgin olive oil
  • 1/3 cup + 1 tablespoon (91g) cold water
  • 2 tablespoons nigella seeds (optional)
  • 1 egg, lightly beaten

Instructions

  • 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 the 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.
  • Prepare the vegetables. 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 cherry tomatoes, and garlic cloves.
  • Roast the vegetables.To the baking dish with the veggies, add olive oil, za’atar, red wine vinegar, and onion powder. Season with 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. 
  • Prepare the galette dough: While the vegetables roast, prepare the dough. To a food processor fitted with the metal S-blade, add whole wheat flour, all-purpose flour, baking powder, and salt. Secure the lid and pulse 2 or 3 times just to combine. Remove the lid and add olive oil. Blitz until the mixture looks like breadcrumbs, then add the water and blitz until the dough comes together in clumps, about 10 seconds. Remove the blade and sprinkle the nigella seeds evenly over the dough.
  • Shape and chill 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 the vegetables finish roasting.
  • 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 the 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 the 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 the parsley, cut into slices, and serve warm or at room temperature.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and za’atar used in this recipe.
  • Storage: 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. 

Nutrition

Calories: 322.1kcal | Carbohydrates: 30.9g | Protein: 7.5g | Fat: 19.7g | Saturated Fat: 4.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 12.3g | Trans Fat: 0.003g | Cholesterol: 31.5mg | Sodium: 184.2mg | Potassium: 377.6mg | Fiber: 4.7g | Sugar: 4.1g | Vitamin A: 302.6IU | Vitamin C: 13.8mg | Calcium: 115.6mg | Iron: 2.7mg

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