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Mixed Vegetable Galette

A dinner pastry filled with mixed vegetables - zucchini, eggplant, and tomato! Topped off with plenty of cheese, of course! Yum!
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 322kcal


  • 3/4 cup whole wheat flour
  • 3/4 cup white flour
  • 1/2 cup butter cut into chunks
  • 1/4 cup greek yogurt
  • 3/4 tsp salt
  • 1 small eggplant
  • 1 small zucchini
  • 1 medium tomato
  • Handful of cherry tomatoes
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • Pinch of pepper
  • 1 cup ricotta cheese
  • 1 1/2 tsp fresh thyme
  • 1 tsp fresh lemon zest
  • 2 TBS olive oil
  • 3/4 tsp ground sage
  • 1/3 cup parmesan cheese
  • 1 egg for egg wash


  • Thinly slice the zucchini and eggplant. Place on a paper towel lined baking sheet and sprinkle 1/2 tsp salt over the veggies. Let sit for about 30 minutes - this will help get the excess moisture out of them so they can roast properly in the oven.
  • Meanwhile, make the crust. Add the flours and salt to a food processor and pulse to combine. Add the butter and pulse again to combine - there will be little chunks in the mixture. Add the greek yogurt, and pulse to combine again. If it still seems a bit dry, add 2 TBS of COLD water to help the dough come together. Shape the dough into a round disc and wrap tightly in plastic wrap. Pop this in the fridge until you're ready for it.
  • Preheat the oven now, to 425 degrees.
  • In a small bowl, mix together the garlic, salt, pepper, ricotta cheese, fresh thyme, and lemon zest.
  • When the 30 minutes are up, use a dry paper towel to pat off the moisture that has seeped out of the veggies. Slice the tomato, and set aside with the other veggies.
  • Roll the dough out into a circle on a lightly floured surface, until it's about 12 inches across (doesn't have to be exact!) It should be about 1/4 inch thick. Transfer to a parchment paper-lined pan.
  • Spread about 3/4 of the ricotta mixture onto the rolled out dough, leaving an inch (or so) border around the edge. Lay the veggies on and add the cherry tomatoes on top. Sprinkle with a little parmesan cheese and the olive oil.
  • Fold the edges up, one section at a time. The more rustic looking the better - this won't look perfect! Beat the egg and bush over the edges of the crust. Sprinkle a little more parmesan over the entire thing.
  • Bake for 20-25 minutes, until it starts to brown but doesn't look done. Take it out of the oven, sprinkle a little more parmesan on and dollop the remaining ricotta cheese on. Bake for about 10 more minutes. If the crust seems to be browning too quickly, lay a piece of foil over the top of the galette in the oven to prevent the crust from burning.
  • Serve warm!


Calories: 322kcal