Now that the weather is turning cooler, we’ve been thinking about how to use the seasonal autumn vegetables in new ways. We love to combine multiple vegetables in one meal to bump up the nutritional content, and that is how this Mediterranean Galette came to be.
A galette is a French term for any type of flat-bottom, free-form pie. This recipe uses only one layer of pie dough, shaped into a round. We used a pie tin, but this would also work on a baking sheet covered in parchment.
We’ve made galettes before, usually with a fruit filling like peaches or figs. This time we made a savory version with eggplant, zucchini, yellow squash, turnip greens, shallot, and a creamy layer of ricotta cheese.
You can try whatever combination of vegetables you like best. We partially precooked most of the vegetables to give them a head start, and then finished them in the pie.
We added fresh thyme and sage to the ricotta for even more flavor. Try whatever fresh herbs are your favorites. We used a pre-made pie dough for convenience.
This galette serves four people and makes a delicious autumn supper. This would go very well with a small bowl of soup or a crisp green salad on the side.
We enjoyed this pie so much, we’ll be making it again and again, each time trying different vegetable combinations.
Here is how we made our Mediterranean Galette, a tasty vegetarian pie.
- pie tin
- 1/2 eggplant cut into bite-sized pieces
- 1 zucchini sliced lengthwise
- 1 yellow squash sliced lengthwise
- 1 shallot chopped
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 pre-made pie dough round
- 1/4 cup part-skim ricotta cheese
- 1 tsp fresh thyme leaves
- 1/2 tsp fresh sage minced
- 1/4 tsp red pepper flakes
- 1 cup turnip tops chopped
- 10-12 cherry tomatoes canned, peeled
- Preheat oven to 425 degrees F. Prepare a baking sheet with parchment and a shot of nonstick cooking spray.
- Arrange the vegetables in a single layer. Brush with olive oil, sprinkle on salt. Bake in oven for 15 minutes. We’re not cooking them all the way through. We’re giving them a head start. They will finish in the pie.
- In the meantime, put ricotta in a small mixing bowl. Add thyme, sage, and red pepper flakes. Fold to combine.
- Place the pie dough in the pie tin. Spread the ricotta mixture around the flat bottom, careful not to take it to the edge of the dough. We’ll be folding over the edges.
- Place the chopped turnip greens on top of the ricotta.
- Remove vegetables from the oven, leaving the oven on. Put the vegetables in the pie pan on top of the greens. Arrange the cherry tomatoes on top.
- Fold the sides of the pie dough over to form a border.
- Bake in oven for 25 minutes, or until the pie crust is golden and flaky. Let rest for 5 minutes before serving.