This free-form savory tart features colorful slices of tomato, zucchini, and bell pepper arranged in a golden, buttery crust, topped with tangy feta cheese and herbs. The Rustic Summer Vegetable Galette is a visually striking and flavor-packed dish that’s ideal for a light lunch, an elegant appetizer, or a picnic centerpiece.
Why You’ll Love This Recipe
The Rustic Summer Vegetable Galette is a celebration of seasonal produce and rustic charm. It’s easy to make with minimal effort, yet it delivers a gourmet appearance and rich flavor. The flaky crust balances the fresh, roasted vegetables, while the Dijon mustard and feta add complexity and brightness. Versatile and customizable, this galette is a wonderful way to highlight fresh ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 pre-made pie crust (or homemade shortcrust pastry)
- 2 medium tomatoes, thinly sliced
- 1 zucchini, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/3 cup crumbled feta cheese
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 egg (for egg wash)
Directions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the pie crust into a 12-inch circle and place it on the prepared baking sheet.
- Spread the Dijon mustard over the center of the crust, leaving a 1.5-inch border around the edges.
- Arrange the sliced tomatoes, zucchini, and bell peppers in overlapping layers on top of the mustard.
- Sprinkle the vegetables evenly with crumbled feta cheese, dried oregano, salt, and pepper.
- Carefully fold the edges of the crust over the vegetables, pleating as needed to form a rustic border.
- Brush the exposed crust with the beaten egg to ensure a glossy, golden finish.
- Drizzle the vegetables lightly with olive oil.
- Bake for 35–40 minutes, or until the crust is golden brown and the vegetables are tender.
- Allow to cool slightly before slicing. Serve warm or at room temperature.
Servings and timing
Servings: 4–6 slices
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes
Variations
- Cheese Swap: Replace feta with goat cheese, ricotta, or shredded mozzarella for different flavor profiles.
- Add Protein: Include cooked chicken, prosciutto, or crumbled sausage for a heartier dish.
- Extra Herbs: Add fresh basil, thyme, or parsley before serving for added aroma and color.
- Whole Wheat Crust: Use a whole wheat or gluten-free crust to match dietary preferences.
- Spicy Touch: Sprinkle crushed red pepper flakes over the vegetables before baking.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a preheated oven at 350°F (175°C) for 10–15 minutes until warmed through and the crust is crisp. Avoid microwaving, as it may make the crust soggy.
FAQs
Can I make the galette crust from scratch?
Yes, you can make a homemade shortcrust pastry using flour, butter, salt, and cold water. It adds a more rustic texture and flavor.
Do I need to pre-cook the vegetables?
No, the vegetables cook fully in the oven. However, if you prefer softer vegetables, you can lightly sauté them before assembling.
Can I use puff pastry instead of pie crust?
Yes, puff pastry works well and adds a flakier texture. Just reduce the baking time slightly and keep an eye on the crust.
Is it possible to make this galette vegan?
Yes, use a vegan pie crust, skip the egg wash, and replace feta with a plant-based cheese.
What other vegetables can I use?
Eggplant, mushrooms, or spinach also work well. Be sure to slice vegetables thinly and avoid those with high moisture content.
Can I freeze the galette?
Freezing is not ideal, as the vegetables may release moisture upon thawing. For best quality, enjoy fresh or refrigerate and reheat.
How do I keep the crust from getting soggy?
Spreading Dijon mustard acts as a barrier. You can also sprinkle a light layer of breadcrumbs or grated cheese under the vegetables.
Can I make this galette ahead of time?
Yes, it can be baked a few hours ahead and served at room temperature or reheated before serving.
How do I get a golden crust?
Using an egg wash (a beaten egg brushed on the crust) helps create a golden, glossy finish.
Is this suitable for a picnic?
Absolutely. This galette is sturdy, delicious at room temperature, and easy to transport, making it a great picnic choice.
Conclusion
The Rustic Summer Vegetable Galette is a stunning, flavorful dish that showcases the beauty of fresh, seasonal produce. Its flaky crust, savory filling, and elegant presentation make it perfect for both casual and special occasions. Easy to customize and simple to prepare, this galette is a delicious way to enjoy vegetables in a rustic, refined format.
Print
Rustic Summer Vegetable Galette
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Description
A free-form savory tart featuring vibrant slices of tomato, zucchini, and bell peppers, all nestled in a golden flaky crust and topped with feta and herbs—perfect for light summer meals or picnics.
Ingredients
- 1 pre-made pie crust (or homemade shortcrust pastry)
- 2 medium tomatoes, thinly sliced
- 1 zucchini, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/3 cup crumbled feta cheese
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the pie crust into a 12-inch circle and transfer to the baking sheet.
- Spread Dijon mustard evenly over the center of the crust, leaving a 1.5-inch border.
- Arrange tomato, zucchini, and bell pepper slices in overlapping circles on top of the mustard.
- Sprinkle crumbled feta, oregano, salt, and pepper evenly over the vegetables.
- Fold the edges of the crust over the filling, pleating as you go.
- Brush the crust edges with beaten egg and drizzle the vegetables lightly with olive oil.
- Bake for 35–40 minutes, or until the crust is golden and the vegetables are tender.
- Cool slightly before slicing and serving warm or at room temperature.
Notes
- Use a mandoline slicer for even, thin vegetable slices.
- Substitute goat cheese or ricotta if preferred over feta.
- Great served warm or at room temperature—ideal for picnics or potlucks.
Nutrition
- Serving Size: 1 slice (1/4 galette)
- Calories: 280
- Sugar: 5g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
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