Summer vegetables kissed with sweetness and a little char from the oven tucked inside pastry with pesto and feta makes for an easy summer dinner! I love it when a plan comes together, and when a recipe I’ve been thinking about really is as easy, and tasty as I hoped it would be! After my delicious breakfast last Sunday I was really pumped to get into the kitchen and create something to share with you all. My period of rest over Christmas and New Years has really taught me the importance of recharging my creative batteries by getting outside of my house, and my normal routine. I think we get so settled into our daily patterns, which can be good sometimes, but sometimes leads us to be complacent about looking around ourselves for inspiration. Luckily the next few weeks are filled with weekend adventures so I will have plenty of creative juices to inspire new posts and recipes!This recipe was inspired by memories of a ratatouille tart that my best friend’s mum made years ago. I have simplified the process by just roasting a whole lot of summer vegetables in olive oil and dried oregano, spreading the base of the galette with store-bought pesto, and sprinkling the top of the parcel generously with feta. From start to finish this dish only took about 45 minutes, and it uses one sheet pan! Ding Ding! We have a weeknight dinner winner!I loved the way the veggies were soft and sweet from their time in the oven, and just slightly charred on the edges from their second bake, and feta is the perfect savoury sprinkle on top. You could use a cheese that melts more like cheddar, or mozzarella, instead of the feta if you’d prefer a more pizza-like galette, but I love the saltiness of the feta, and the way it gets slightly caramelised on the edges while staying in perfect little crumbles. I roasted some truss cherry tomatoes on the pan as well and topped the galette with them when it came out of the oven. You get delicious, roasted, sweet cherry tomatoes, without soggy pastry. I also bundled a whole lot of leaves on the plate because I love the contrast of crispy fresh green with warm, flaky pastry and roasted veggies.
This one will be in our dinner rotation for the rest of summer for sure. To make it a little heartier, a runny fried egg doesn’t go astray on top, but I honestly think this is perfect just the way it is. A simple, veggie-filled pastry supper perfect for hot summer nights. (P.S. The leftovers are amazing)
Roasted Summer Vegetable and Pesto Galette
| Gluten Free | Vegetarian | Serves 2-4 | Leftovers will keep in an airtight container in the fridge for up to two days
- 1 medium zucchini
- 1/2 medium red capsicum
- 1/2 medium yellow capsicum (if you can’t find, or it’s too expensive, just use a whole red one instead)
- 2 small red onions
- 1/2 tablespoon olive oil + extra for brushing pastry
- 1 teaspoon dried oregano
- 1 sheet gluten free shortcrust pastry
- 1/3 cup basil pesto (homemade or storebought)
- 50 grams Greek feta, crumbled
- 1 packet cherry truss tomatoes
- Preheat your oven to 180C (350F) and line a baking sheet with baking paper.
- Chop zucchini, capsicums, and onion into 2.5cm (1 inch) cube chunks. Place on baking sheet with olive oil and dried oregano. Toss everything together until all the veggies are coated in oil and oregano. Bake for 20 minutes. Remove from oven and allow to cool for 5 minutes. Place veggies in a bowl and put a new sheet of baking paper on the tray.
- Spread pesto over the sheet of gluten free pastry, leaving about a 2cm/1-inch border for folding.
- Place pastry on the baking sheet. Pile veggies on top of the pesto, and sprinkle crumbled feta on top. Fold over the edges of the pastry and pinch slightly to keep them steady. Brush the pastry border with the extra olive oil (this makes it super crusty).
- Place truss tomatoes on the tray too.
- Bake for 20-25 minutes or until the pastry is golden and slightly puffed.
- Remove and rest for 5 minutes before cutting and serving with truss tomatoes and a green salad.