This savoury galette with eggplant, red pepper and feta is so easy to make and incredibly delicious. It has ingredients bursting with flavour, including rich eggplant, sweet roasted red peppers and tangy feta. This savoury galette is sure to be the highlight of any meal!
A galette is a simple way to make a pretty stunning dish. Once you’ve enjoyed this savoury galette, it’ll be time to try your hand at a sweet version. I would recommend Rustic Strawberry and Cream Cheese Galette or Yellow Plum and Blueberry Galette!
Lunch can become a pretty boring meal if you aren’t careful, which is why I’m always on the lookout for great lunch ideas. This eggplant, red pepper and feta galette is one of my favourites when I want something really bursting with flavour or an easy way to impress guests. It’s deceptively easy to make, but tastes incredible!
But don’t leave savoury galettes to just lunch. They go perfectly as a main course when paired with a side salad, or as a tasty appetizer!
Galette Recipes
Galette is a basically a free-form tart, so easy to make, especially if you use pre-made crust. While galettes are often made with fruit, they are also perfect when using vegetables to make a savoury galette.
The charm of a galette is in how rustic it looks, which means there is no need to worry over making it just perfect! There is no need to use a pie plate as the galette can simply be baked on a cookie sheet.
In a lot of ways, galette is very similar to pizza. The main difference is that we have used shortcrust or pie crust instead of yeasted pizza dough. But they are really very similar, and you can try lots of different toppings on galette just as you would a pizza.
Recipe Tips and Notes
- To make things even easier, the eggplant can be roasted the day before and stored overnight in a fridge. It also ensures that the eggplant has fully cooled before being added to the galette.
- For this recipe, I prefer to use roasted marinated red peppers. Any good quality brand will pop with lots of sweetness and it saves one more step from the recipe.
- If you really want to roast your own peppers, grill them on a baking sheet with parchment paper, skin side up. When the skin of the peppers is blackened and blistered, remove them from heat and close them in a ziplock bag to let them sweat. When they are cool enough to handle without discomfort, take them out of the bags and peel off the blackened skin. The skin should be easy to remove by this point. The peppers are now ready to use!
- Brushing the pastry with egg wash is an important step before taking the galette. The egg wash helps the pastry to become golden and crips. It also helps the galette to stick together, so that it keeps the same shape while baking and serving.
- Almost any cheese could be used in place of feta, although I do think that the salty hit that feta gives would be missed!
- Kale could be replaced with spinach, or zucchini/courgette used instead of eggplant/aubergine.
- I love what sun-dried tomato pesto brings to the galette, but basil pesto will be amazing as well.
Serving suggestions
This galette is pretty much perfect as the centrepiece of a lunch, calling out to be served on a lazy weekend. It takes the place of a sandwich with more than a little added flair.
And like a sandwich, it goes extremely well with a soup or salad. If a soup grabs your attention, I would suggest a creamy vegetable based soup, like Cream of Mushroom, Cream of Broccoli with Smoked Gouda or Roasted Butternut squash and Sweet Potato Soup.
Like with soups, it’s best to stick to something fairly simple when choosing a salad. A simple Garden Salad is really all you need, although Spring Pea and Arugula Salad will add another burst of freshness, perfect next to a savoury galette.
Storage and leftovers
Any leftovers can be kept when in a sealed container or under plastic wrap and refrigerated for 3-4 days.
I love to eat leftovers at room temperature, but if you prefer to reheat, either use an oven set to 180C/350F for 5-7 minutes or put it in an air fryer for a couple of minutes.
Best to avoid a microwave, though. It’ll only result in unappetising, soggy crust!
More savoury pie recipes
- Chicken Pot Pie with Roasted Vegetables
- Chicken and Mushroom Pie
- Turkey Marsala Pot Pie
- Classic Steak and Ale Pie
Savoury Galette with Vegetables
Ingredients
- 2 medium eggplant/aubergine
- 3 slices roasted red pepper
- 150g / 1 cup feta crumbled
- 2 tbsp sun-dried tomato pesto
- 500g / 18oz pre-made pie crust
- 6 leaves fresh basil or ½ tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 egg
Instructions
- Preheat the oven to 400F/ 200C and take your prepared pie crust out of the fridge.
- Slice the eggplants 1¼ cm/½″ thick, brush the slices with olive oil and arrange them on a parchment paper on a baking sheet. Grill until brown for 12-15 min. until soft all the way through and the eggplant has lost its spongy texture. Remove from the oven and place it on a plate and let it cool off. Slice the peppers.
- Dust your work surface with some flour and roll out your pie crust in a circle 14″/35 cm in diameter. Slide it over on the same parchment paper you baked eggplant on and spread pesto on it leaving about an inch border pesto-free.
- Arrange the eggplant slices overlapping in a circle, then put pepper slices on top in any fashion you like, then spread your torn basil leaves on top and finish with feta cheese.
- Fold the border over the vegetables while brushing the pleats with a beaten egg to seal it. Brush the egg all over the crust which will give the galette a beautiful colour.
- Bake at 400F/200C for 20-30 min until the crust is golden and the cheese is slightly coloured.
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