A colorful, rustic delight 💛 Packed with roasted summer veggies, tangy feta, and fragrant za’atar — all wrapped in a crispy whole wheat olive oil crust. Light, healthy, and perfect for sharing with family or friends! 🌿✨
🥒 Ingredients
For the Filling:
1 medium eggplant 🍆
Kosher salt 🧂
1 medium zucchini, halved & sliced into ½-inch half moons 🥒
1 large red onion, quartered & sliced 🧅
1½ cups cherry tomatoes 🍅
4 large garlic cloves, crushed & peeled 🧄
¼ cup extra virgin olive oil 🫒
1 tbsp za’atar 🌿
1 tbsp red wine vinegar 🍷
1 tsp onion powder
½ tsp ground black pepper
3½ oz feta cheese, crumbled 🧀
Minced parsley for garnish 🌿
For the Galette Dough:
1 cup (120g) whole wheat flour
1 cup (120g) all-purpose flour
½ tsp baking powder
Kosher salt 🧂
⅓ cup + 1 tbsp (91g) extra virgin olive oil 🫒
⅓ cup + 1 tbsp (91g) cold water 💧
2 tbsp nigella seeds (optional) ⚫
1 egg, lightly beaten 🥚
🔥 Instructions
① Preheat the oven:
Set the oven to 350°F (180°C). Prepare one baking sheet for the galette and one large non-stick dish for roasting the veggies.
② Salt the eggplant:
Cut eggplant into ½-inch slices, toss with salt in a colander, and let sit for 20 minutes to remove bitterness.
③ Prepare the veggies:
Slice the zucchini and red onion, then add them to the baking dish with cherry tomatoes and garlic cloves.
④ Roast the vegetables:
Add olive oil, za’atar, red wine vinegar, onion powder, salt, and pepper.
Pat the eggplant slices dry and mix them in.
Roast until tender and lightly browned 🍆🔥.
⑤ Make the dough:
In a food processor, combine whole wheat flour, all-purpose flour, baking powder, and salt.
Pulse to mix, then add olive oil and blitz until crumbly. Add water and blend until dough forms soft clumps. Sprinkle with nigella seeds.
⑥ Shape & chill:
Turn dough onto parchment paper and form into a smooth ball.
Roll into a 15-inch circle and refrigerate while veggies finish roasting ❄️.
⑦ Fill the galette:
Spread roasted veggies in the center, leaving a 2-inch border.
Top with crumbled feta cheese 🧀.
⑧ Bake the galette:
Fold the dough edges over the filling, overlapping slightly.
Brush edges with beaten egg and bake for 35–45 minutes, until golden and crisp 🥐✨.
⑨ Serve & enjoy:
Cool for 5 minutes, garnish with parsley, slice, and serve warm or at room temperature 🥰.
💡 Tips
- Add roasted bell peppers or mushrooms for extra flavor 🍄🌶️
- Great served with a side of yogurt or a simple arugula salad 🥗
#savorygalette #summerveggies #zaatarrecipes #healthymeals #mediterraneancooking #homebaking #fblifestyle
