This savoury galette filled with eggplant, roasted red peppers and feta is simple to prepare and utterly delicious. The filling combines tender roasted eggplant, sweet roasted red peppers and tangy feta for a dish that bursts with flavour. It’s an easy way to create an impressive meal for lunch, dinner or entertaining.
A galette is a rustic free-form tart that looks beautiful while being forgiving to make. If you enjoy this savoury version, try a sweet galette next — for example, Rustic Strawberry and Cream Cheese Galette or Yellow Plum and Blueberry Galette for a delightful contrast.
Lunch can feel monotonous unless you shake things up. This eggplant, red pepper and feta galette is one of my go-to ideas when I want a meal that’s full of flavour with minimal fuss. It’s deceptively simple to assemble, yet it tastes elevated — perfect for a casual weekend meal or for impressing guests without spending hours in the kitchen.
Savoury galettes are versatile: serve one as the main course alongside a crisp side salad, or slice it into wedges for a flavourful appetizer.
Galette Recipes
A galette is essentially a free-form tart, easy to make especially if you use a ready-made crust. While fruit galettes are common, savoury versions with vegetables are equally rewarding. The rustic, hand-folded edge is part of the charm, so perfection is not required — bake it directly on a baking sheet rather than in a pie plate for an easy finish.
In many ways a galette is similar to pizza, but uses shortcrust or pie pastry instead of yeasted dough. Like pizza, a galette welcomes endless topping combinations, from roasted vegetables and cheeses to herbed spreads and greens.
Recipe Tips and Notes
- Roast the eggplant a day ahead and refrigerate it. Chilling also ensures the slices have cooled before assembling the galette.
- Store-bought marinated roasted red peppers save time and add sweetness; they work wonderfully in this galette.
- To roast your own peppers: place them skin-side up on a baking sheet and roast until the skins are blackened and blistered. Transfer to a sealed bag to sweat, then peel off the skins when cool enough to handle.
- Brushing the pastry with egg wash before baking gives the crust a deep golden colour and helps seal the pleats so the galette holds its shape.
- You can swap feta for other cheeses, but the salty, crumbly character of feta complements the roasted vegetables particularly well.
- Substitutions: use spinach in place of kale, or zucchini in place of eggplant, to suit your pantry or preferences.
- A sun‑dried tomato pesto adds a rich, savoury note, while basil pesto will brighten the flavour for a fresher finish.
Serving suggestions
This galette is an ideal centrepiece for a relaxed lunch and makes a satisfying alternative to sandwiches. Serve it with a light soup or a simple salad to keep the meal balanced and fresh. Creamy vegetable soups — such as mushroom, broccoli with smoked cheese, or roasted squash and sweet potato — pair particularly well.
For salads, keep things uncomplicated: a garden salad is a perfect match. If you want something livelier, try a spring pea and arugula salad with a creamy dill dressing to add brightness beside the rich galette.
Storage and leftovers
Store any leftovers in a sealed container in the refrigerator for 3–4 days. The galette is pleasant at room temperature, but if you prefer it warm, reheat in a preheated oven at 180°C / 350°F for 5–7 minutes or refresh in an air fryer for a couple of minutes to crisp the crust. Avoid microwaving, which will make the pastry soggy.
More savoury pie recipes
- Chicken Pot Pie with Roasted Vegetables
- Chicken and Mushroom Pie
- Turkey Marsala Pot Pie
- Classic Steak and Ale Pie
Savoury Galette with Vegetables
Equipment
- Pastry brush
- Baking sheet
Ingredients
- 2 medium eggplants
- 3 slices roasted red pepper
- 150g / 1 cup feta, crumbled
- 2 tbsp sun‑dried tomato pesto or basil pesto
- 500g / 18oz pre-made pie crust
- 6 fresh basil leaves, or ½ tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F / 200°C and remove the pie crust from the fridge.
- Slice the eggplants about 1¼ cm / ½” thick. Brush both sides with olive oil and arrange them on a parchment-lined baking sheet. Roast for 12–15 minutes until browned and tender, and the spongy texture has softened. Remove and let cool. Slice the roasted red peppers if needed.
- Lightly flour your work surface and roll the pie crust into a circle about 14″ / 35 cm in diameter. Transfer the crust, on its parchment, to the baking sheet used for the eggplant.
- Spread the pesto over the crust, leaving about a 1-inch border free of spread. Arrange the eggplant slices in an overlapping circle on top of the pesto, then add the red pepper slices. Tear the basil leaves and scatter them over the vegetables, then sprinkle the crumbled feta evenly across the filling.
- Fold the pastry border over the filling, pleating as necessary to form the galette. Brush the folded edges and the top of the crust with beaten egg to help seal and give a golden finish.
- Bake at 400°F / 200°C for 20–30 minutes, until the crust is golden and the cheese is slightly browned. Remove from the oven and let rest briefly before slicing.
Nutrition
Calories: 545 kcal | Carbohydrates: 51 g | Protein: 11 g | Fat: 33 g
Saturated Fat: 11 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 15 g | Trans Fat: 0.003 g
Cholesterol: 50 mg | Sodium: 886 mg | Potassium: 458 mg | Fiber: 7 g | Sugar: 6 g
Vitamin A: 242 IU | Vitamin C: 4 mg | Calcium: 163 mg | Iron: 3 mg
Nutrition information is automatically calculated and should be used as an approximation.