Vegetable Galette
Colorful, appetizing, and budget-friendly! Vegetable Galette with fresh seasonal vegetables is a perfect simple and healthy bake. It tastes great both hot and cold and keeps its flavor even the next day! The recipe is easy, clear, and accessible.
Updated : 10 November, 2025
Easy
About 30 min.
Ingredients
Dough
200 grams
Wheat flour
80 milliliters
Vegetable oil
80 milliliters
Beer
0.5 teaspoon
Salt
Sauce
2
Bell pepper
2
Onions
3
Tomato
3
Garlic
to taste
Parsley
0.5
Laurel leaf
to taste
Salt
Filling
1
Cukinija
1
Eggplant
4
Tomato
4
Garlic
0.5 teaspoon
Dry spices
to taste
Salt
2 grams
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I use olive oil, but refined sunflower oil also works. Use red and yellow bell peppers - they make the dish more colorful. Choose medium-sized tomatoes and onions.
Step 2
Peel and finely chop the onion. Mince the garlic. Heat 2 tbsp oil in a pan, add onion and half the garlic. Sauté over low heat for about 5 minutes until soft and translucent.
Step 3
Rinse the peppers, dry them, remove the seeds, and dice finely. Add them to the pan and cook for another 5 minutes, stirring occasionally.
Step 4
To peel tomatoes easily: dip them in boiling water for 1-2 minutes, then remove and peel off the skin. Chop the peeled tomatoes and add them to the pan. Mix, then add parsley sprigs and half a bay leaf. Simmer for about 10 minutes.
Step 5
After 10 minutes, remove the parsley and bay leaf. Season with salt and pepper to taste. The vegetable sauce is ready - let it cool completely.
Step 6
While the sauce cools, prepare the vegetable filling. I used zucchini, but regular squash works too. Choose firm tomatoes - softer ones will lose shape when baked. I used plum tomatoes, perfect for this recipe.
Step 7
Wash and dry the eggplant, slice it into ⅛–¼ inch (3–5 mm) rounds, place them on parchment (or a silicone mat), brush with olive oil, and bake at 400°F (200°C) for 15-20 minutes.
Step 8
Wash and dry the zucchini. Young ones don’t need peeling. Slice into thin rounds (3–5 mm). If using large mature squash, peel, remove seeds, and slice into half-moons.
Step 9
Wash and dry the tomatoes, then slice into ¼ inch (5 mm) rounds.
Step 10
To make the dough, mix light beer with vegetable oil and salt in a bowl. Gradually add sifted flour, mixing as you go. The dough should be soft and elastic. Do not over-knead - once it forms a smooth ball, it’s ready.
Step 11
Place the dough on parchment paper. Roll or press it into a ⅛ inch (3–4 mm) thick circle. Flatten the edges slightly (about 2 cm wide) so they’re thinner than the center. Spread the cooled vegetable sauce over the center, leaving edges uncovered.
Step 12
Arrange the sliced vegetables in a spiral pattern from the center outward, alternating colors. Sprinkle with the remaining garlic, herbs (e.g., herbes de Provence), and olive slices. Add salt and pepper to taste. Fold the edges inward slightly to cover the filling. Transfer the galette (with parchment) to a baking tray.
Step 13
Bake in a preheated oven at 350°F (180°C) for 35-45 minutes until golden and the vegetables are tender.
Step 14
Remove from the oven, let it cool slightly, slice, and serve. Garnish with fresh basil or parsley if desired. Enjoy!