Savory Mediterranean Galette

This rustic galette is delicious and really easy to make – a great recipe for beginners. Even if you have no experience with shortcrust pastry you’ll make it with ease because it is a simple rustic free-form tart, meaning however you make it it’s okay. The beauty of the galette is that it can be made in any shape or size. Dough should be roughly the same thickness and filling should not be too moist and that’s all you need to pay attention to. In the end you will be rewarded with a wonderful dish.
Combination of eggplant, zucchini, peppers, beans, tomatoes, onion and garlic provide an incredibly rich flavor, and all these ingredients give an incredible wealth of nutrients.

Vegetarian
Preparation time: 30 minutes
Cooking time: 45 minutes
Servings: 4-6

Ingredients:

For pastry:
7 oz wholemeal flour
1/4 cup olive oil
3/8 cup chilled water
For filling:
1 large eggplant, cubed
1 medium zucchini, cubed
2 red peppers, cubed
2 tbsp olive oil
1 medium red onion, chopped
2 garlic cloves, crushed
2 tomatoes, cubed
1 tbsp chopped fresh oregano or 1 tsp dried
1 15 oz can red beans, drained

Directions:

To prepare the pastry, add all pastry ingredients into a food processor.
Turn the processor on and pulse several times until you get a non sticky dough.
Wrap in a plastic film and chill in a refrigerator for 30 minutes.
To prepare the filling, heat the oil in a large pan.
Add the onion and cook for 5 minutes until softened, stirring occasionally.
Add the eggplant and cook for 5 minutes until tender.
Add zucchini, garlic and oregano.
Cook for five minutes more.
Add the kidney beans, peppers and tomatoes.
Stir well.
Season with salt and pepper.
Cook until the juices evaporate.
Set aside to cool.
Preheat oven to 350 F.
Place the pastry on a baking paper and roll it out to an 11 inch diameter round.
Spoon over the filling, leaving a 2 inch border.
Gather up the edges of the pastry to partly cover the filing.
It should be open in the middle.
Brush the pastry with olive oil, cover the middle of the galette with aluminium foil and bake for 30-35 minutes until golden.
For the last 5 minutes uncover the galette.
Serve warm or cold.

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Jane Heyman
Jane’s background in Nursing and Medical Administration are a perfect fit with the role she has created as co founder for My Healthy Living Coach (MHLC). Having seen the effects of chronic illness, her attention to alternative living was born. The combination of natural therapies with traditional medical practices is something that Jane is particularly interested in researching and reporting.

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