Inspired living

Vegetable Galette Recipe

Vegetable Galette Recipe

Image: Lisa Holmen

One thing I love the most about galette pastry is that it is so forgiving! This recipe is a great way to use up leftover vegetables in the fridge. It also freezes beautifully and is perfect to reheat in the oven. Make your own pastry or do it the cheat’s way and use puff pastry.

Serves: 4




  • Pastry DIY (or 1 sheet store-bought puff pastry)
  • 125g plain flour
  • Pinch salt
  • v
  • ¼ cup iced water
  • 1 egg yolk, lightly beaten
  • Toppings
  • 1 medium sweet potato, very thinly sliced
  • 1 zucchini, sliced
  • 2 potatoes, thinly sliced
  • 1 carrot, thinly sliced
  • 125g button mushrooms, whole
  • ½ medium red onion, sliced
  • 2 tbsp roasted red peppers
  • A few small vine tomatoes
  • Salt & pepper, to season
  • Extra-virgin olive oil
  • 2 tbsp passata
  • Cheese, to sprinkle
  • Milk, to brush
    Handful basil leaves
  1. To make the pastry, combine the flour, salt and very cold butter in a food processor and process until fine crumbs form. Sprinkle the iced water over the flour mixture and pulse slightly until the dough just comes together into a ball.
  2. On a lightly floured surface, lightly knead the dough and press it into a flat disc and refrigerate (covered) for at least 30 mins to 1 hour.
  3. Preheat oven to 180ºC fan-forced.
  4. Combine the sweet potatoes, zucchini, potatoes, carrots, mushrooms, red onion and red peppers in a large bowl. Add the salt, pepper and olive oil. Set aside.
  5. To assemble the galette, roll out the cold dough on a sheet of baking paper to a round of approx. 30cm. Score a light 2-inch border the whole way around the pastry round.
  6. Pour passata on the centre of the dough, leaving a 2-inch border and top with the vegetable mix. Sprinkle with cheese.
  7. Gently fold over the pastry border, overlapping the edges as much as possible and gently press the folds together.
  8. Brush the folded edges of the crust with milk and bake for 30–40 mins, or until crust is golden brown.
  9. Allow to cool for 5 mins. Garnish with basil leaves and season with salt and pepper.


Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.