Rustic Vegetable Galette

Rustic Vegetable Galette

Packed with veggies and with a great savoury crust, this is a sure crowd pleaser.

serves 2


What you need

For the crust

250 g wholemeal flour

 ¼ teaspoon salt

115 g chilled vegan butter, diced

2 teaspoons lemon juice

¼ cup cold water


For the tomato jam

3 large tomatoes

2 red onions

1/4 cup apple cider vinegar

1/2 cup brown sugar


For the vegetable filling

5 small carrots, peeled and diced

2 medium zucchinis, peeled and diced

350g pumpkin, peeled and diced

1 red onion, peeled and quartered

Sprig of fresh rosemary, leaves chopped

3 tablespoons olive oil

1 head of garlic, outer layers peeled

Salt and freshly ground pepper

Damona almond Feta, crumbled

What to do

For the crust

Combine the flour and salt in a medium bowl. Add the butter and using your hands rub the butter into the flour until the mixture resembles coarse meal. In a small bowl, whisk together the lemon juice and cold water. Add the mixture to the flour mixture and blend everything together with a fork. Do not knead the dough. Gather the clumps into a ball. Wrap the dough tightly in plastic wrap and flatten a bit. Refrigerate for at least an hour.

For the tomato jam

dice up the tomatoes and onions, toss them in a pot with the sugar and vinegar, bring to the boil and then turn down to a low heat and let simmer for about 30 minutes.

For the filling

Pre-heat oven to 180˚C.

Put all the vegetables into a roasting tray. Sprinkle with herbs and drizzle over 2 tablespoons olive oil. Season with salt and pepper and toss everything together until all the vegetables are evenly coated.

Cut off the top of the garlic head, exposing the cloves. Drizzle some olive oil on top and wrap in foil. Place the garlic on the roasting tray with the vegetables. Roast the vegetables about 20-30 minutes stirring once or twice until tender. Squeeze the garlic into a large bowl and mash with a fork. Add the roasted vegetables, half of the cheese and toss gently.

Increase oven temperature to 200˚C. Unwrap the dough and press the edges so that there are no cracks. Dust a sheet of baking paper with flour and roll out the dough into a 30cm circle about 1/2cm thick.

Transfer the dough on the baking paper to a baking sheet. Arrange the vegetables on the dough, leaving a 5cm border. Spread the tomato jam all over the base, then scatter over the remaining goat cheese and fold the edges over the filling. Bake on the lower half of the oven for about 35-40 minutes until the crust is golden brown. Let it cool for 10 minutes, then cut into wedges and serve.