Savoury Galette with Vegetables
This savoury galette has ingredients bursting with flavour, including rich eggplant, sweet roasted red peppers and tangy feta.
Servings: 6
Equipment
- This is an affiliate link.Pastry brush
- This is an affiliate link.Baking sheet
Ingredients
- 2 medium eggplant/aubergine
- 3 slices roasted red pepper
- 150g / 1 cup feta crumbled
- 2 tbsp This is an affiliate link.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 This is an affiliate link.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.
Nutrition
Calories: 545kcal | Carbohydrates: 51g | Protein: 11g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 50mg | Sodium: 886mg | Potassium: 458mg | Fiber: 7g | Sugar: 6g | Vitamin A: 242IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 3mg